Fenugreek chicken (Methi murgh)

1. Cut the chicken thigh fillets into 4 cm pieces and mix with the yoghurt, turmeric, chilli powder and salt; marinate for at least 30 minutes.

2. Melt the ghee in a wide, heavy frying pan and fry the finely chopped onions over medium heat for 10-12 minutes until golden brown.

3. Add the grated ginger, crushed garlic and the green chillies slit lengthways, fry for 1 minute, then add the diced tomatoes and cook until they break down and the ghee separates (about 8 minutes).

4. Add the chicken with its marinade, stir over high heat for 5 minutes, then pour in the water, cover and simmer gently for 15 minutes.

5. Crumble the dried fenugreek leaves between your palms and stir them into the chicken with the garam masala and cream; cook uncovered for another 5 minutes until the sauce is thick and creamy.

6. Serve with naan, chapati or cumin rice.

Tip: Fenugreek (methi), with its bitter-nutty scent faintly reminiscent of maple syrup, is the soul of this dish. You'll find the dried leaves (kasuri methi) in Indian shops; always crumble them between your palms before adding, as this releases their aroma.