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Methi Chicken
By : Method
- Marinade the chicken pieces in vinegar, ginger-garlic paste, 1 tsp salt and 1 tsp chilli powder for 2 hours.
- Heat some oil in a kadai and shallow fry all the pieces of chicken one by one.
- In the same kadai, put some oil and add the black pepper corns, green cardamoms, cinnamon stick and Bay leaf. Fry for a minute
- Add chopped garlic and onions and cook till onions are transparent.
- Add chopped tomatoes and fry for 10 mins.
- Add salt, turmeric, red chilli powder, garam masala powder, coriander powder - mix and fry well.
- Add the fried chicken pieces and cook for 5 minutes and then add some water according to the consistency required. Let it cook for 15 min - covered & on medium heat or pressure-cook for 1 whistle on high and then simmer for 5 mins.
- Add beaten room-temp cream and methi/ fenugreek leaves, mix well and transfer into a serving bowl.
- Sprinkle some more methi on it and serve hot with roti or naan.
Ingredients:
1 kg Chicken
2 large onions, chopped
2 large tomatoes, chopped
2 green chillies, chopped
2 cloves garlic, chopped
2 tbsp ginger-garlic paste
1/2 tsp black pepper corns
2-3 Green cardamoms
1" Cinnamon stick
1 Bay leaf
3 tbsp kasoori methi
100 ml cream
1 tsp Red chilli powder
2 tsp coriander powder
1 tsp garam masala powder
1/2 tsp turmeric powder
Salt to taste
2 tbsp vinegar
Oil for frying
1 kg Chicken
2 large onions, chopped
2 large tomatoes, chopped
2 green chillies, chopped
2 cloves garlic, chopped
2 tbsp ginger-garlic paste
1/2 tsp black pepper corns
2-3 Green cardamoms
1" Cinnamon stick
1 Bay leaf
3 tbsp kasoori methi
100 ml cream
1 tsp Red chilli powder
2 tsp coriander powder
1 tsp garam masala powder
1/2 tsp turmeric powder
Salt to taste
2 tbsp vinegar
Oil for frying
RECIPES BY MEARL FERNANDES
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