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Ingredients:
Chicken, 8 pieces on the bone 800 grams
Fresh fenugreek leaves (methi), chopped ? small bunch
Skimmed milk yogurt, whisked 1 cup
Salt to taste
Ginger 4 one-inch pieces
Oil 2 tablespoons
Green cardamoms 5
Black cardamom 1
Cloves 5
Cinnamon 1 inch stick
Bay leaf 1
Mace 1-2 blades
Onions, chopped 2 large
Garlic, chopped 20 cloves
Green chillies, seeded and chopped 3
Turmeric powder ? teaspoon
Coriander powder 1 teaspoon
Red chilli powder 1 teaspoon
Tomatoes, chopped 2 medium
Kasoori methi 1 tablespoon
Fresh coriander leaves, chopped ? cup
Mix together whisked yogurt and salt in a large bowl.
Add chicken and let it marinate for about half an hour.
Chop half the ginger and cut the remaining into julienne.
Heat oil in a pan. Add green cardamoms, black cardamom, cloves, cinnamon, bay leaf, mace and saut? over medium heat till a nice aroma is given out.
Add onions and cook till they turn golden brown. Add garlic, chopped ginger and green chillies and cook for two minutes.
Add turmeric powder, coriander powder, red chilli powder and continue to saut? for another minute.
Add tomatoes and cook till soft.
Add marinated chicken, fenugreek leaves and mix well. Cover and simmer till chicken is almost done. Adjust salt.
Sprinkle kasoori methi, ginger julienne and coriander leaves. Cover and leave aside for about five minutes before serving.
Chicken, 8 pieces on the bone 800 grams
Fresh fenugreek leaves (methi), chopped ? small bunch
Skimmed milk yogurt, whisked 1 cup
Salt to taste
Ginger 4 one-inch pieces
Oil 2 tablespoons
Green cardamoms 5
Black cardamom 1
Cloves 5
Cinnamon 1 inch stick
Bay leaf 1
Mace 1-2 blades
Onions, chopped 2 large
Garlic, chopped 20 cloves
Green chillies, seeded and chopped 3
Turmeric powder ? teaspoon
Coriander powder 1 teaspoon
Red chilli powder 1 teaspoon
Tomatoes, chopped 2 medium
Kasoori methi 1 tablespoon
Fresh coriander leaves, chopped ? cup
Mix together whisked yogurt and salt in a large bowl.
Add chicken and let it marinate for about half an hour.
Chop half the ginger and cut the remaining into julienne.
Heat oil in a pan. Add green cardamoms, black cardamom, cloves, cinnamon, bay leaf, mace and saut? over medium heat till a nice aroma is given out.
Add onions and cook till they turn golden brown. Add garlic, chopped ginger and green chillies and cook for two minutes.
Add turmeric powder, coriander powder, red chilli powder and continue to saut? for another minute.
Add tomatoes and cook till soft.
Add marinated chicken, fenugreek leaves and mix well. Cover and simmer till chicken is almost done. Adjust salt.
Sprinkle kasoori methi, ginger julienne and coriander leaves. Cover and leave aside for about five minutes before serving.
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