For those spice addicts out there, you can always add an extra chilli or two!
Chop onions and garlic into small pieces and leave to one side.
Add olive oil to pan. When hot, add cumin seeds. Once it has stopped popping, add onions, garlic and chopped methi leaves. Cook on a medium heat until golden brown. Once readt, mash with electric blender.
Add salt, ginger paste, green chilli paste. Cook for 1 minute. Add turmeric powder, garam masala and cumin powder, cook for another minute. Add plain natural yoghurt and cook for half a minute then add chopped tomatoes and tomato puree.
Add 2tbsp water, cook until all has mixed well into the Tarka sauce, leaving the oil on the side. Next add the chicken pieces and cook on a low heat for 15 minutes.
After 15 minutes, add 1 pint hot water, cook for another 15-20 minutes, until the chicken is soft.
Before serving, sprinkle fresh coriander leaves on top, serve hot with rice, nann bread or Indian roti, with a side of salad. Enjoy.
Make sure the Tarka sauce is properly cooked with all the ingredients cooked, step by step.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.