Asma Khan served up tasty Methi Chicken with Apple, Chilli and Walnut Chutney on James Martin’s Saturday Morning.<\/p>\n
The ingredients are: 4 tbsp vegetable oil, 2 onions, thinly sliced into half moons, 2.5-cm piece of cassia bark, 2 green cardamom pods, 1 clove, 1 Indian bay leaf (tej patta), 2 dried red chillies, 1kg boneless skinless chicken thighs, 5-6-cm piece of fresh ginger, grated, 3 garlic cloves, crushed, 1 tsp ground turmeric, 1 tbsp ground coriander, 200 g full-fat Greek-style yoghurt, 1 tsp dried fenugreek leaves (kasur methi), 1 tsp each salt and chilli powder, 4 tbsp tomato pur\u00e9e and \u00bd tsp sugar.<\/p>\n
To garnish: 4 tbsp double cream (do add if you can!) and handful of fresh coriander leaves.<\/p>\n
For the Apple, chilli and walnut chutney: 2 tbsp ghee or unsalted butter, 2.5-cm piece of cinnamon stick, \u00bc tsp fennel seeds, 1 clove, 2 dried red chillies, 1 green cardamom pod, crushed open, 6 tart apples, peeled, cored and thinly sliced, \u00bc tsp cayenne pepper, 80ml orange juice, 110g soft brown sugar and 40g walnuts, toasted and roughly chopped.<\/p>\n