Lets start with the preparation of some fresh garlic and ginger paste. Peel 8 cloves o garlic and 2 thumbs of ginger and work them with pestle and mortar into a fine paste.

Next we prepare the spice mix. Add all ingredients from the list including our fresh paste into a bowl and mix them togheter. Don't forget to roast and chrush some of them.

Now put a large pan with high sides on high heat and add the vegetable oil.

Cut the chicken in large pices and give them into the hot pan. Make sure your chicken is dry to avoid the oil spitting. 

Fry the chicken from all sides for about 4 minutes so that it has just changed the colour and gets some slightly brown spots.

Take 200g of the youghurt into a small bowl and give it a little mix and then carfully add it to the pan. (And hope that is doesn't split).

Cut the tomatoes in half and place them skin side up on the chicken. Put a lid on the pan and let it steam for 10 minutes on medium to high heat.

Remove the lid and use some tongs to remove the skin from the tomatoes. This should work super easy, otherwise cook the tomatoes a little bit longer.

Chop two green chillies in chunks and add them to the curry and give it all a rough mix, so that the tomatoes fall into pieces and make up the base of the curry sauce.

Now add the complete spice mix and the remaining 200g of yoghurt and let the curry simmer for 5 minutes.

Use the last ginger thumb and cut it into fine match sticks.

Just before serving, add a handfull of coriander, 4 tbsp of lemon juice and the fenugreek leafs to the curry and give it a mix. Top with some more coriander and the ginger matchsticks and service with Naan bread or rice.