Methi chicken with lentils and coriander recipe | delicious. magazine

Ingredients

• 5 small onions, 3 cut into fine rings and 2 finely chopped
• 4 tbsp sunflower oil
• 1 long red chilli, deseeded and chopped
• 4 garlic cloves, chopped
• 4cm fresh ginger, peeled and finely sliced
• 1/2 tsp turmeric
• 8 skinless chicken thigh fillets, each cut into 4
• 1/2 tsp each fenugreek and cumin seeds
• 150g red split lentils, soaked for 20 minutes
• 250g soya yogurt
• Few fresh coriander leaves and roasted cashew nuts, to serve