Ingredients:
- 3 chicken cut into bite size pieces
- Fenugreek Leaves (Methi) – 1 bunch (about 2 cups)
For the marination:
- Juice of 1 lemon
- 1 tsp salt
- 2 tsp garlic paste
- 2 tsp garlic paste
- Red chilli powder, to taste
- 1 cup yogurt
- 1 large onion sliced
- 1 black cardamom
- 1 bay leaf
- 4 tomatoes, chopped
- 2 cloves
- 3-4 green cardamom
- 1 stick cinnamon
- Turmeric, a pinch
- 1 Tbsp coriander powder
- 2 Tbsp ghee
Procedure:
For the marination:
- In a bowl add garlic paste, ginger paste, salt, red chilli powder and lemon juice. Mix well.
- Add the chicken chunks. Mix well with hands. Keep in the refrigerator for 20 minutes.
For the onion paste:
- In a pan add 2 Tbsp ghee. fry the sliced onions till dark-golden brown. Drain. Do not throw away the ghee. The same pan will be used to make the gravy.
- With a tablespoon of water make a fine paste of these onions. Keep aside.
For the yogurt mix:
- In a cup of yogurt add some salt, turmeric, coriander powder and red chilli powder. Mix well. Keep aside.
For the base:
- In the same pan in which the onions were fried, black cardamom, bay leaf and cloves. Let them release the aroma.
- Now add garlic paste and ginger paste. Saute. Add soaked and Methi. Saute for 2 minutes or till the methi releases its distinct aroma.
- Add the yogurt mix. Cook for 2-3 minutes. Add chopped tomatoes. Cook till the tomatoes wilt and release oil on the sides.
- Add the onion paste, green chillies. Saute for 1 minute.
- Add some water to liquify the base. Add the marinated chicken. Cook till the chicken is well done. Serve with a crisp roti.