A flavorful and aromatic chicken curry with a rich blend of spices and a creamy tomato base.
Heat the butter in a large pot over medium heat.
Using unsalted butter allows you to control the salt level in the dish.
Add the chopped onions and sauté until they become translucent.
Stir frequently to prevent the onions from burning.
Stir in the minced garlic, grated ginger, and chopped green chili peppers, cooking for another 5 minutes.
Adjust the amount of chili peppers based on your spice preference.
Add the chopped tomatoes and tomato paste, cooking until the mixture thickens and the butter starts to separate.
This step enhances the flavor by caramelizing the tomatoes.
Mix in the fenugreek seeds, turmeric, and garam masala, stirring well.
Toast the spices slightly to release their aroma.
Add the chicken thighs and legs, coating them evenly with the spice mixture.
Ensure the chicken is at room temperature for even cooking.
Pour in the water, cover the pot, and simmer until the chicken is fully cooked, about 25 minutes.
Check occasionally to ensure the liquid doesn't evaporate completely.
Stir in the cream and simmer for an additional 10 minutes.
Adding cream at the end gives the curry a rich and smooth texture.
Serve hot with rice or naan, garnished with fresh cilantro if desired.
Warm the naan or rice before serving for the best experience.
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