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• 8 chopped garlic cloves
• ¹/₂ onion
• (Optionally) about ¹/₂ stick celery
• 1 tbsp garlic+ginger paste
• About 2 fresh green chillis, sliced into thin rings
• 1 tsp chilli powder
• 1 tbsp curry powder
• 1 tbsp tandoori masala
• 70 ml / ¹/₄ tomato paste
• 300 ml base curry sauce
• 300 g cooked chicken or paneer
• Big pinch of dried fenugreek
• Salt

1. Fry garlic, stirring constantly, till golden
   
   8 chopped garlic cloves
   
2. Add onion, celery, pinch salt. Fry till soft and translucent
   
   ¹/₂ onion
   (Optionally) about ¹/₂ stick celery
   Pinch salt
   
3. Add garlic+ginger, chillis. Fry 20 sec.
   
   1 tbsp garlic+ginger paste
   2 chopped green chillis
   
4. Add spices, tomato paste. Fry med-high for 30 sec.
   
   1 tsp chilli powder
   1 tbsp curry powder
   1 tbsp tandoori masala
   70 ml / ¹/₄ tomato paste
   
5. Add curry sauce. Simmer. Keep a lid on - doesn't need stirred often unless obviously catching.
   
   300 ml curry base sauce
   
6. Add cooked chicken/paneer
   
   300 g cooked meat/paneer
   
7. Add fenugreek, salt if needed.
   
   Big pinch dried fenugreek