INGREDIENTS
- Chicken 1kg
- Methi(fenugreek leaves) 1/2 cup
- Onion 2
- Tomato puree 3/4
- Curd 2tbsp
- Turmeric 2tsp
- Red chilli powder 2tbsp
- Cumin powder 1tsp
- Garam masala powder 1tbsp
- Black peppercorns 2
- Cinnamon small piece
- Black cardamon 1
- Bay leaves 2
- Cloves 2
- Ginger 3tbsp
- Garlic 2tsp
- Almond paste 4tbsp
- Oil
- Salt to taste
- Marinate chicken with turmeric powder,chilly powder,ginger paste and salt for 1hour
- Wash methi properly, cut and saute it in little oil till all water evaporate, when done take it off in a plate.
- Slice onion and saute till golden brown,when cooled grind onion adding curd, do not add water to it.
- Hot oil in skillet put bay leaves,cloves,black cardamon and cinnamon stick roast till it leave aroma then put onion and curd paste and ginger garlic paste, saute till it leaves oil.
- Add tomato puree to it saute for 1min, then add all spices and salt to it and saute well.
- Put marinated chicken with little water and let it cook till done.
- Now add methi and almond paste and let it simmer for 2-3min.
- Serve with roti or jeera rice.
- To make almond paste, soak almonds in hot water for 10min, remove the skin and grind with little water.
- Do not cook chicken more once you add methi or else it will make the chicken bitter.
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