Step 1

Heat three tablespoons of oil in a large pan or wok.

Step 2

Add the cumin seeds and let them infuse into the oil for about 30 seconds.

Step 3

Throw in the chopped onions and fry for about 5 minutes until they are soft and translucent.

Step 4

Add the the garlic, ginger and fry for another 30 seconds.

Step 5

Stir in the naga pickle, garam masala and curry powder and stir well to combine.

Step 6

Add the chicken pieces and brown them in the onion mixture for a couple of minutes and then top with the chopped tomatoes and just enough water to cover.

Step 7

Simmer until the chicken is cooked through and continue cooking until you are happy with the consistency of the sauce. I cook mine for about 15 minutes. You can always add more water if it is looking too dry.

Step 8

Test for seasoning. I added a little Kashmiri chilli powder which gave the curry a nice red glow and turned the zing to a zap.

Step 9

Season with salt and pepper to taste and sprinkle the kasoori methi over the top.

Step 10

Garnish with the coriander and squeeze the lime juice over the top to serve.

Step 11

This recipe is great served with simple white Basmati rice.