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Export 10 ingredients for grocery delivery
Step 1
Heat a large saucepan over medium-high heat and, once hot, drizzle in the oil, reduce the heat to low and cook the finely chopped onions until golden brown. Season.
Step 2
Add the ginger and garlic purée, curry powder, turmeric, chilli powder, 1 tsp fine salt and a splash of water, and stir well. Fry for a couple of minutes, then add the diced chicken thighs and stir well again.
Step 3
Mix the yogurt, tomato purée and onion purée together in a jug with 300ml water. Pour into the saucepan and mix well. Turn up the heat and bring to the boil, then reduce the heat and simmer for 15-20 mins, stirring occasionally. Sprinkle in the garam masala for the final 2 mins of cooking, stir well and serve.
Step 4
Mix the yogurt, tomato purée and onion purée together in a jug with 300ml water. Pour into the saucepan and mix well. Turn up the heat until the sauce begins to boil. Simmer for 15 to 20 mins, stirring occasionally.
Step 5
Finally, sprinkle in the garam masala and stir in well for the final 2 mins before serving.