Step-by-Step Instructions

1. 1.Heat Oil and Sauté Onions

   Pour 50ml of oil into a pan and heat it up. Add 2 chopped onions and cook for 4-5 minutes until they turn golden brown.

2. 2.Add Aromatics

   Add 1 teaspoon of garlic paste and 1 chopped green chilli to the pan. Sauté for 1 minute until fragrant.

3. 3.Cook Chicken

   Add 1kg of chicken niblets to the pan. Cook for 4-5 minutes, stirring occasionally, until the chicken changes color and is no longer pink.

4. 4.Add Dry Spices

   Sprinkle in 1 teaspoon of Kashmiri chilli powder, 1 teaspoon of cumin powder, 1/2 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of chilli powder, and 1 teaspoon of salt. Mix well and cook the spices with the chicken for 3-4 minutes until aromatic.

5. 5.Incorporate Tomatoes

   Add 3 chopped tomatoes to the chicken and spice mixture. Stir thoroughly and cook on medium heat for 4-5 minutes, allowing the tomatoes to soften and release their juices.

6. 6.Simmer the Curry

   Pour in 500ml of water, stir to combine all ingredients, then cover the pan with a lid. Cook on medium heat for 20 minutes, allowing the chicken to cook through and the flavors to meld.

7. 7.Finish with Fenugreek and Coriander

   Remove the lid and stir the curry. Add 1 teaspoon of dried fenugreek (Kasuri Methi) and 1 handful of fresh chopped coriander. Stir gently to mix them into the curry.

8. 8.Serve

   Your Chicken Niblets Curry is now ready to be served hot with rice or naan.