my fenugreek butter chicken

2 TBS butter plus about a half TBS oil

2 TBS crushed fresh ginger root
1 small onion, julienned
1 small green bell pepper, julienned
1/8 tiny piece of cinnamon bark
1 tsp crushed garlic
handful of fresh curry leaves
half tsp tumeric, ground
1 tsp chili powder, or dried chili flakes, ground
1 TBS coriander seeds
cilantro leaves
mint leaves

1 can crushed tomatoes

1 tsp fenugreek seeds

500 g cubed chicken, deboned. Can use chicken breast only, or any of the meat, dark and light. OR, keep the bone on, and cut it into small pieces from a whole chicken.

1/8 cup slivered almonds, crushed with wooden spoon (or crushed cashews)

half cup plain, thick Greek yogurt

--------

1) Lightly fry the chicken in the butter and oil, then take out the chicken and set aside.

2) Lightly fry the spices, bell pepper and onion in the oil. When nearly done, add the garlic, and crushed ginger, so as to not burn the garlic. Fry a bit more.

3)Add the crushed slivered almonds, crushed canned tomatoes. Cover and simmer 20-30 minutes. Add yogurt, warm through.

-------

Serve with
-garlic naan
-aloo jherra


-cous cous, or biryani rice, or pilau rice,  jasmine rice, brown jasmine rice, or saffron rice

-cold salad of some sort (cucumber, slices of tomato, raita, etc)