Based on a recipe from Vice chef Matty Matheson.
- 6 tablespoons olive oil
- 5 garlic cloves, minced
2 birds eye chiles, seeded and minced
2 long red chiles, seeded and minced
- 2 medium yellow onion, roughly chopped
- 3 Tbsp ginger, peeled
- 1/2 cup ghee
- 3 tablespoons tomato paste
- 3 tablespoons turmeric
- 2 tablespoons chili powder
- 2 tablespoons garam masala
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 3 1/2 cups tomato puree (crushed tomatoes)
- 1 tablespoon dried Fenugreek leaves
- Protein of choice (for example: 4 boneless and skinless chicken breasts, cut into 1-inch chunks (about 1 kg); a block of paneer or tofu cut into chunks; cooked chickpeas, etc
- Vegetables (for example: cauliflower floretes; frozen green peas; cubed potatoes, etc)
- 2 cups heavy cream
- 2 Tbsp unsalted butter
- handful of fresh cilantro
1. Place the olive oil, garlic, chilies, onion, and ginger in a blender or food processor and purée until smooth.
2. Heat ghee in a large dutch oven over medium-high. Add the onion purée and cook until the mixture darkens slightly and softens, about 15 minutes.
3. Add the tomato paste, turmeric, chili powder, garam masala, coriander, and cumin and cook for 5 minutes, or until dark and sticky.
4. Add in 1 1/2 cups water. Using a wooden spoon, scrape up any browned bits at the bottom of the pan.
5. Stir in the tomato puree and fenugreek leaves and increase the heat to high. Bring to a boil, then reduce the heat to maintain a simmer. Cover and cook, stirring occasionally, until thick, about 1 hour.
6. Add your protein and vegetables, and simmer until cooked, about 15 minutes more.
7. Add the cream and butter and stir to combine. Season with salt and serve garnished with fresh cilantro