Description
Prepared by cooking tender chicken pieces with assorted spices and fresh fenugreek leaves.
Ingredients
- Chicken – 500gm , cut into big piecces
For Marination:
- Yogurt – 1 cup
- Coriander powder – 1 tsp
- Turmeric powder – 1/2 tsp
- Chilli powder – 1 tsp
- Salt – to taste
- Cardamon – 2
- Cinnamon – 1″ piece
- Bay leaves – 2
- Cloves – 3
- Peppercorns – 3
- Ghee – 1 tsp
- Kasoori Methi – 1/4 cup
To Blend:
- Ginger – 1″ piece
- Garlic – 5 cloves
- Onion – 1 1/2 cup, finely chopped
- Green chillies – 3
Others:
- Oil – 2tbsp
- Green chillies – 2 slit
- Ginger – juliennes, few
- Fresh fenugreek leaves – 2 cups, finely chopped
- Cream – 1/2 cup
Instructions
- Marinate the chicken pieces with the ingredients listed under marination. Keep aside at least for 30 mins.
- Blend together ginger, garlic, onions and green chillies.
- In a wok, add oil. When hot, add the onion-garlic paste which we blended. Saute for about 5 mins or until cooked.
- Add chopped fenugreek leaves. Mix and cook for about 6 minutes. Stir continuously in medium flame.
- Add the marinated chicken along with the marinade. Mix well.
- Cover with a lid and cook for about ten mins. Stir in between and add slit green chillies.
- Add ginger juliennes and cream. Simmer and cook for a couple of minutes.
- Serve hot with rotis or rice.
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Serving Size: 4