chicken dopiaza

Ingredients 

3 tablespoons vegetable oil or ghee
1 large onion chopped into biggish pieces
2 chicken breasts, skinned and cut into 1 inch cubes
half a batch of Basic Curry Sauce
half teaspoon hot chilli powder
1 teaspoon ground dry-roasted cumin seed
1 teaspoon methi (dried fenugreek) leaves, washed in a sieve then left moist for at least 10 minutes. N.B. your kitchen will smell of fenugreek for days but you can't make a curry without getting a smelly kitchen, now can you?
half teaspoon garam masala (Indian mixed spice, bought or home made)
Method

• Heat the oil in a big heavy frying pan
• Add the pieces of onion and fry gently until translucent but not brown (well not too brown)
• Remove the onion pieces from the pan with a slotted spoon and set aside
• Drain off the oil, put the pan back on the heat and fry the chicken pieces over moderate heat until they are sealed and have turned white
• Put the curry sauce, chicken, chilli powder and the ground, roasted cumin into a heavy pot and cook for 30 minutes, stirring from time to time
• 10 minutes from the end add the fenugreek leaves, garam masala and the reserved onion pieces. By this time you should have a rich, thick sauce (it will darken during the cooking)
• Simmer gently for the last 10 minutes

Source : another website