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Ingredients
Step 1
1. Ghee: 3 Tablespoons
2. Okra: 1 pound
Step 2
1. Ghee: 3 Tablespoons
2. Medium onions, diced ½": 2
3. Skinless boneless chicken thighs, cubed 1": 2 Pounds
4. Fresh ginger, peeled finely chopped: 2"x1"
5. Fresh Garlic cloves, minced: 8
6. Cumin Powder: 1 teaspoon
7. Coriander Powder: 1½ teaspoon
8. Fenugreek seed Powder: 1 teaspoon
9. Turmeric Powder: ¼ teaspoon
10. Ground Hot Cayenne: 1 teaspoon
11. Fine-grain sea salt: ½ teaspoon
112. Water: ¼ cup
Step 3
1. Roma tomatoes, diced: 3
2. Water:2 Tablespoons
4. Ghee: 2 Tablespoons
Step 4
1. Cilantro, chopped: 2 Tablespoon
2. Green Serrano, Chopped Remove white pith to reduce heat: 2

Method
Step 1
1. Wash and towel dry Okra. Cut off the crown and snip off the tail a little bit. Dice Okra about ½" to ¾" thick pieces
2. Heat Ghee in a heavy sauce pan. Fry okra till there is no moisture, no slime, and each piece is slightly brown specially the cut sides. Use a slotted spoon and remove the okra. Set it aside
Step 2
1. Add more Ghee and heat. Add onions Fry onions till translucent. About 7 minutes
2. Add Chicken, Ginger, Garlic, Cumin, Coriander, Fenugreek, Turmeric, Cayenne, Salt, Water and Ghee. Stir well so chicken is well coated.
3. Cook over medium heat, stirring occasionally. Cook about 10 minutes. Make sure, you do not burn spices. If needed add one more Tablespoon of water
Step 3
1. Add tomatoes, Ghee Stir. Cook till tomatoes have turned into paste about 5 minutes
2. Add pre-fried okra and water. Stir. Continue cooking about 15 minutes till chicken and Okra are tender and the Ghee starts to leave the spices.
Step 4
Stir in Cilantro and Serrano. Let it rest