Zubereitung

1. 1

   Preheat oven to 425F. Line a baking tray with parchment.

2. 2

   Place chicken in a large mixing bowl.

3. 3

   Add 2 tbsp oil, salt, tsp each of the garam masala, ground coriander, ground cumin and dried fenugreek leaves, tsp each of cayenne and turmeric. Toss well to coat.

4. 4

   Spread evenly on baking tray.

5. 5

   Bake for 20 min or until chicken is roasted and lightly browned.

6. 6

   Drain juices, reserve chicken.Warm remaining 2 tbsp oil in deep skillet over medium high heat.

7. 7

   Add cumin seeds, saut 30 sec.

8. 8

   Add garlic, ginger and onions. Saut, stirring occasionally for about 7-8 min or until onions are softened and lightly browned. Reduce heat to medium, add tomatoes. Stir gently, crushing them into the sauce with the back of your stirring spoon.

9. 9

   Add remaining spices and salt. Cook for about 5 min or until tomatoes have thickened slightly.

10. 10

    Add yogurt, stirring continuously. Cook 2 min, then add cup water.

11. 11

    Mix well, bring contents of skillet to a boil.

12. 12

    Add chicken, cook 10 min for flavours to blend. Fold in fresh coriander.