Step 1

Cut the chicken breast into medium bite size pieces. Mix the chicken pieces well with turmeric, paprika, curry powder, salt and oil. Let it sit aside and marinade for 10-15 minutes.

Step 2

Gather all the spices, finely chop and grate the shallots, garlic, ginger and coriander.

Step 3

In a large pan, heat the oil and ghee over medium-high heat. Saute' the cumin seeds and cinnamon stick for few seconds.

Step 4

Add the chopped shallots and stir until translucent then follow with the garlic and ginger paste.

Step 5

Stir continuously, until shallots are light brown. Then place the chicken pieces, turmeric, paprika and curry powder, and stir for 1 minute.

Step 6

Follow with the tomato puree and pour the warm water in. Stir well until all the ingredients are combine evenly.

Step 7

Crush the dried fenugreek in hand and sprinkle over the chicken. Close the lid and cook with low heat for 8-10 minutes until the meat is tender.

Step 8

Add salt to taste. ( Make a taste test and adjust salt according to your taste. If the gravy is too thick, add a bit more water to your preference consistency. ) Turn off the heat and transfer to serving plate.

Step 9

Garnish with chopped coriander and serve with basmati rice or naan.