The secret to making curry is to make a curry base by food processing or blending fresh ginger, onion, and garlic.

I also add fresh peppers here. Red ghost peppers are the best but hard for me to find organic, while fresh jalapeños (and red bells for color) are easy.

You can also add some lemon or lime juice if you want; I do sometimes.

Cook your chicken in butter or ghee with your favorite curry masala. I was told to use a tandoori masala.

After you flip the chicken, pour in the curry base and cook it a bit. Add your veggies and put the lid on to steam; you can pre steam them in the microwave to speed up the process. When they look done, add cream and simmer it a bit more.

Finish it off with a great deal of butter and a handful of dried methi leaves / fenugreek leaves. Melt the butter and stir it all in.

Serve with hot basmati rice cooked with fried cumin seeds 🧡

I guess it’s thickened mainly by reduction and partly by combining acidic ingredients with cream.