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Cook
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Add 6 tablespoons of neutral oil to a pan. Add two diced white onions, four cloves of garlic, and 3 inches of ginger, all chopped. Add one heaped teaspoon of fenugreek leaves. Fry until the onions are soft and golden.
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For
4
M
I
6
tbsp
Neutral oil
2
White onion, diced
4
clove
Garlic, minced
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Cook along with all of our recipes
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Per Serving
Sugar
3g
Sodium
1mg
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P
Pauline F
14 days ago
Keep going back to this recipe
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J
Janet W
20 days ago
Made this last night, wonderf
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V
Vicky v
a month ago
I’m making this to freeze, but is it best to leave the Greek yoghurt out before freezing and add later?
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Nisha
a month ago
yes good idea
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N
Nicola L
2 months ago
This perfect as base for your meat/veg curries. Sooo easy super tasty. Blended it a little. Ready for freezer for a curry night Thanks Nisha x
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Nick S
2 months ago
Delicious, with chicken breast chunks & didn't blend the sauce and added some green peppers for additional texture.
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J
Jayne F
2 months ago
Made the sauce and put in freezer to use after return from hols. Made for a quick and easy dinner.
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W
Will N
2 months ago
Cooked this initially without the Fenugreek leaves as I didn't have any and it was gorgeous. Just cooked it again with the Fenugreek leaves and it's now on a different level. Cant believe the difference! Bangin'
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P
Pauline F
2 months ago
Amazing
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M
Michelle B
3 months ago
Lovely sauce so much flavour to it
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C
Callie J
3 months ago
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H
Hilary B
3 months ago
I just realised tonight that you can alter the quantity of ingredients by a choice at the top. So very useful as I am just ne and I do have problems with this to get the taste as correct as possible. Thank you Nisha.
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L
Lizzie L
3 months ago
Brilliant 🥴 I hadn’t even noticed that - Thank you 😁
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Nisha
3 months ago
Good luck with the scaling up
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Chris W
3 months ago
Absolutely stunning made it with quorn chicken and it worked so so well
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Jackie G
3 months ago
I wasn’t sure this was going to have much taste to be honest. How wrong was I 😚 My husband has not stopped telling me how lovely it was 😂
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Reply
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Jennifer M
3 months ago
So quick and easy. And absolutely delicious. I added cubed, airfiees tofu chunks, and it was perfect!
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J
Jayne F
3 months ago
If you freeze the sauce could you thaw it and then cook diced chicken in it? Might change the consistency but assume you can adjust that.
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Nisha
3 months ago
yes you can freeze the sauce- best to cook raw chicken into it coating the meat in tandoori masala first if you look at the other masala or butter chicken recipes
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Nisha
3 months ago
yes you can freeze the sauce- best to cook raw chicken into it coating the meat in tandoori masala first if you look at the other masala or butter chicken recipes
Like
Reply
Cancel
R
Richard Collins
3 months ago
Hi Can you allow the masala to cool and ad your cold cooked chicken to marinade overnight and warm through all together the next day?
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Nisha
3 months ago
perfect- the sauce can even be frozen
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R
Richard Collins
3 months ago
Thank you
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Cook
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Add 6 tablespoons of neutral oil to a pan. Add two diced white onions, four cloves of garlic, and 3 inches of ginger, all chopped. Add one heaped teaspoon of fenugreek leaves. Fry until the onions are soft and golden.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
6
tbsp
Neutral oil
2
White onion, diced
4
clove
Garlic, minced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Sugar
3g
Sodium
1mg
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
P
Pauline F
14 days ago
Keep going back to this recipe
Like
Reply
Cancel
J
Janet W
20 days ago
Made this last night, wonderf
Like
Reply
Cancel
V
Vicky v
a month ago
I’m making this to freeze, but is it best to leave the Greek yoghurt out before freezing and add later?
Like
Reply
Cancel
Nisha
a month ago
yes good idea
Like
Reply
Cancel
N
Nicola L
2 months ago
This perfect as base for your meat/veg curries. Sooo easy super tasty. Blended it a little. Ready for freezer for a curry night Thanks Nisha x
Like
Reply
Cancel
Nick S
2 months ago
Delicious, with chicken breast chunks & didn't blend the sauce and added some green peppers for additional texture.
Like
Reply
Cancel
J
Jayne F
2 months ago
Made the sauce and put in freezer to use after return from hols. Made for a quick and easy dinner.
Like
Reply
Cancel
W
Will N
2 months ago
Cooked this initially without the Fenugreek leaves as I didn't have any and it was gorgeous. Just cooked it again with the Fenugreek leaves and it's now on a different level. Cant believe the difference! Bangin'
Like
Reply
Cancel
P
Pauline F
2 months ago
Amazing
Like
Reply
Cancel
M
Michelle B
3 months ago
Lovely sauce so much flavour to it
Like
Reply
Cancel
C
Callie J
3 months ago
Like
Reply
Cancel
H
Hilary B
3 months ago
I just realised tonight that you can alter the quantity of ingredients by a choice at the top. So very useful as I am just ne and I do have problems with this to get the taste as correct as possible. Thank you Nisha.
Like
Reply
Cancel
L
Lizzie L
3 months ago
Brilliant 🥴 I hadn’t even noticed that - Thank you 😁
Like
Reply
Cancel
Nisha
3 months ago
Good luck with the scaling up
Like
Reply
Cancel
Chris W
3 months ago
Absolutely stunning made it with quorn chicken and it worked so so well
Like
Reply
Cancel
Jackie G
3 months ago
I wasn’t sure this was going to have much taste to be honest. How wrong was I 😚 My husband has not stopped telling me how lovely it was 😂
Like
Reply
Cancel
Jennifer M
3 months ago
So quick and easy. And absolutely delicious. I added cubed, airfiees tofu chunks, and it was perfect!
Like
Reply
Cancel
J
Jayne F
3 months ago
If you freeze the sauce could you thaw it and then cook diced chicken in it? Might change the consistency but assume you can adjust that.
Like
Reply
Cancel
Nisha
3 months ago
yes you can freeze the sauce- best to cook raw chicken into it coating the meat in tandoori masala first if you look at the other masala or butter chicken recipes
Like
Reply
Cancel
Nisha
3 months ago
yes you can freeze the sauce- best to cook raw chicken into it coating the meat in tandoori masala first if you look at the other masala or butter chicken recipes
Like
Reply
Cancel
R
Richard Collins
3 months ago
Hi Can you allow the masala to cool and ad your cold cooked chicken to marinade overnight and warm through all together the next day?
Like
Reply
Cancel
Nisha
3 months ago
perfect- the sauce can even be frozen
Like
Reply
Cancel
R
Richard Collins
3 months ago
Thank you
Like
Reply
Cancel
