Naked fenugreek and buttermilk chicken curry


It’s not me it’s the chicken… (hmm sounds similar to another TV chef catchphrase.. hmm .. 😉)

Well it is a naked chicken, one stripped of its skin .. Onions fried off in ghee .. You just have to use ghee for this.. Garlic and ginger added.. Lots of ginger.. and delicate kitchen king meat curry masala .. If you fancy adding all these bits together in the right proportions go ahead.. 

Coriander, cumin, chilli, turmeric, black pepper, cloves, fenugreek leaves, salt, nutmeg, dry ginger, cardamom seeds, cinnamon, bay leaf, pulse?, fennel, caraway, mustard, garlic flakes, onion flakes, mace, green cardamom, asafoetida, musk melon.. 

See .. It’s up to you!

The chicken skinned and chopped into some jointy pieces on the bone for me and the non boney pieces for Mrs Fitz.. (the rest the hounds got as a treat for watching me in the kitchen, or was I ‘bullied’ into it?..).. 

Water added and brought to the boil.  After about twenty minutes adding paprika and a small carton of buttermilk.. 

That happily blips away till nice and reduced.. This is not going to be a thick gravy..lots of peacock brand dried fenugreek added at the end.. 

 the good thing about cooking it in this heavy French pan is that it will keep the heat for a very good while.. and all that fenugreek will go soft.. 

Rotis to go with  .. 
Simple atta flour mixed with water.. 


Into a smooth silky dough through sheer will and weight! 

Rolled and cooked till a good puff on the flat iron tawa.. 

Kept warm in the smuggled roti keeper-warmerer.. 

and some rice with crispy onions.. 

 Tip the curry onto the plate.. Let it’s juices go into the gravy.. 

And enjoy naked..  

The chicken not you!

Categories: Dinners/Suppers, Poultry, previous posts, Recipes

Tags: , , , , , ,

2 replies

  1. Buttermilk curry?! Intriguing 🙂

    Liked by 1 person

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