INGREDIENTS
Methi Chicken
Servings - 2 - 3
INGREDIENTS
Hung curd - 250 grams
Ginger garlic paste - 2 tablespoons
Green chili sauce - 1 tablespoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Boneless chicken - 790 grams
Oil - 50 milliliters
Onions - 270 grams
Green chili - 1 tablespoon
Coriander powder - 1 teaspoon
Red chili - 1 teaspoon
Salt - 1/2 teaspoon
Turmeric - 1 teaspoon
Black pepper - 1 teaspoon
Garam masala - 1 teaspoon
Tomato - 250 grams
Fenugreek leaves - 20 grams
Water - 100 milliliters
Dry fenugreek - 2 tablespoons
Coriander - for garnishing
PREPARATION
1. In a mixing bowl, add 250 grams hung curd, 2 tablespoons ginger garlic paste, 1 tablespoon green chili sauce, 1 teaspoon salt, 1 teaspoon red chili and mix it well.
2. Add 790 grams boneless chicken and mix it well.
3. Marinate the chicken for 1 hour.
4. Heat 50 milliliters oil in a heavy skillet, add 270 grams onions and fry till translucent.
5. Add 1 tablespoon green chili, 1 teaspoon coriander powder, 1 teaspoon red chili, 1/2 teaspoon salt and mix it well.
6. Then, add 1 teaspoon turmeric and stir well.
7. Add 1 teaspoon black pepper, 1 teaspoon garam masala and mix it well.
8. Now, add 250 grams tomato and saute until it turns soft and pulpy.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 20 grams fenugreek leaves and mxi it well.
11. Now, add the marinated chicken in it and mix it well.
12. Add 100 milliliters water and stir well.
13. Cover it with lid and cook for about 20 minutes on medium heat.
14. Open the lid and give it a nice stir.
15. Add 2 tablespoons dry fenugreek and mix it well.
16. Cook for another 3 - 5 minutes on medium heat.
17. Garnish with coriander.
18. Serve hot with naan or rice.