Directions

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  1. Slice whole red chilies in half and take out the seeds. You can save the skins to use in another dish.
  2. Crush the seeds to a fine powder, either in a spice grinder or with mortar and pestle.
  3. Heat Eva Canola Oil and fry the onions until golden brown. Remove and drain the onions, crush finely.
  4. In the same Eva Canola Oil, fry ginger and garlic for 2 minutes, then add the chicken and fry on high heat for 10 minutes.
  5. Toss in the whole garam masala, cook for 2 minutes, then add the salt, ground chili seeds, turmeric and 5 cups of water.
  6. Bring to the boil. Cover and cook on low heat for 20 minutes. Whip the yogurt to a smooth paste and add to the chicken.

  7. Cook on high heat for 5 minutes. Mix in crushed onions and kewra. Simmer for a further 10 minutes and serve sprinkled with finely sliced ginger on top.