Place the Garlic, Ginger and Cilantro in a blender – blitz until a paste forms – remove and keep aside
Heat 2 TB Oil (or Ghee) in a large saucepan with a lid – cook the Onions over low heat until caramelized – add the Garlic/Ginger/Cilantro paste – turn up the heat and stir-fry 3 – 4 minutes
Add the Turmeric, Garam Masala, Cumin and Fenugreek – cook a further 2 minutes until fragrant- transfer to a bowl and keep aside
Add the remaining Oil (or Ghee) to the same saucepan – cook Chicken over medium/high heat until browned – season lightly with Salt and Pepper – scoop into a bowl and keep aside
Return the Onion mixture to the saucepan, together with the Cloves, Cinnamon, Tomatoes and Water – bring to the boil, cover, lower heat and simmer 35 – 40 minutes
Return Chicken to the saucepan and cook uncovered for a further 15 – 20 minutes or until the Chicken is fully cooked and the sauce has thickened
Stir in the Yogurt and Cream
Notes
Serve over rice with extra fresh sprigs of Cilantro
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.