• 1 ¹⁄₂ tsp (6 g) ghee, pure
• 2 Tbsp (26 g) vegetable oil
• 1 cardamom pods
• 0.5 sticks cinnamon
• 0.5 bay leaf
• ¹⁄₂ tsp panch phoron

Heat the ghee and vegetable oil in one pot. Add the cardamom pods, cinnamon (cassia bark), bay leaf, and panch phoron and fry to release aroma.

• 100 to 110 g onions, diced
• 15 g garlic paste
• 10 g ginger paste
• ¹⁄₂ tsp (3 g) salt

Add the diced onion, garlic, ginger, and salt. Cook on a high heat to soften and caramelize the onions (about 10–12 minutes), stirring so the ginger/garlic don’t burn.

• ³⁄₄ cup (180 g) hot water

Add a little water to deglaze the pot, then turn the heat to medium, cover with a lid, and let everything soften for about 5 minutes, until the water evaporates and the mixture returns to the oil.

• 1 tsp (2 g) curry powder
• 1 tsp (2 g) ground coriander
• ¹⁄₂ tsp (1 g) cayenne
• ¹⁄₄ tsp ground turmeric powder
• ¹⁄₂ tsp (1 g) ground cumin
• ¹⁄₂ tsp Kashmiri powder
• 110 g tomato puree

Add the curry powder, coriander powder, chilli powder, turmeric powder, cumin powder, and Kashmiri powder. Fry the spices into the oil, then add the tomato puree and cook on a low heat for about 5 minutes, keeping an eye on it, until the oil starts to separate.

• 250 to 500 g boneless skinless chicken breasts or Boneless skinless chicken thighs

Add the chicken, cover with a lid, and cook for about 5 minutes, keeping an eye on it and stirring so it cooks evenly.

• 2 green chilli, top trimmed

Stir, then add the green chillies and boiling water. Cook on a high heat so it reduces down.

• ¹⁄₂ tsp (0 g) kasoori methi
• ¹⁄₄ tsp (1 g) garam masala
• 0.5 tomato, cut into wedges

Add the kasoori methi, garam masala, and tomato wedges. Cover with a lid and cook for 5–10 minutes, keeping an eye on it, until the oil rises to the top and the chicken is cooked through. Turn the heat off and mix.