Methi Chicken

Methi Chicken

Ingredients:

• 1 tbsp thick curd
• Paste of 8 - 10 cashews
• 3/4th tsp cumin powder
• 1/4th tsp black pepper powder
• Salt to taste
• 2 tbsp mustard oil
• 1/3 tsp garam masala
• 1/2 tsp turmeric powder
• 250 gms chicken
• 1 tsp Coriander powder
• 1 + 3/4th tsp kashmiri Red chilli powder
• 1/4th tsp kasoori methi (dried fenugreek leaves)
• 1 large onion sliced
• 2 medium tomatoes chopped
• 1 tbsp ginger garlic paste
• 1 small bunch of methi cleaned, broken with the small stems and washed
• 2 green chillies chopped

Method:

1. Marinate chicken with 1/2 small tsp salt, 1 tsp kashmiri Red chilli, black pepper powder and 1/4th tsp turmeric powder. Cover and keep in refrigerator for an hr.
2. Heat 1 tbsp oil in a pan, fry onions to translucent, then take them out. In the same oil, fry methi till slightly crisp, take out and keep aside.
3. Grind together fried onion, tomatoes, curd and green chilli to make a fine paste.
4. In the same pan, add remaining oil, and put in ginger garlic paste. Cook till raw smell goes away. Add the prepared paste, 3/4th tsp kashmiri Red chilli powder, 1/4th tsp turmeric powder, coriander powder, cumin powder and kasoori methi. Cook till oil separates.
5. Add marinated chicken, cook on high flame for 2 - 3 mins, stirring continuously so the masala is nicely coating the chicken.
6. Lower flame, add garam masala, mix and cook on low flame till oil separates (around 10 mins). Add cashew paste and fried fenugreek leaves, mix and cook on low flame till oil separates.
7. Add a cup of water, mix, cover and cook for 15 minutes, or till chicken is done. Dish out and serve with khameeri roti, tandoori roti or parantha.