Asian Restaurant and Takeaway Awards chef of the year Mukhtar Ali marks National Curry Week 2020 by demonstrating how to make handi chicken, a favourite in his restaurant The Vine in Sheffield.
Heat vegetable oil and fry off garlic and ginger pastes, onions, cinnamon sticks and bay leaves.
Add chilli powder and dried fenugreek and curry powder with a splash of water.
Add chicken breast, soaked in water before cooking.
Add chopped spring onions, jalapeno chillies and fresh tomatoes followed by some garlic pickle.
Add a knob of vegetable margarine to add a silkiness.
Add roasted peppers and onions and combine before finishing with fresh coriander and fried onions.
Serve with an Indian bread.