Monday, September 25, 2006

Methi Chicken

This one too is courtesy Sanjeev Kapoor's recipe collection. It is such an easy dish to make and has so much of flavor. What I liked was that the curry was without the usual tomato base.

750 grams chicken
3 medium onions, finely chopped
2" ginger, finely chopped
10-12 cloves garlic, chopped, ground to a paste
3 green chillies, chopped fine
1 cup yogurt, whisked till smooth
2 tbsp oil
2 Bay leaves
5 green cardamom
2 black cardamom
3 cloves
1" stick cinnamon
5 Peppercorn
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp coriander powder
2 tbsp kasoori methi
1 tsp garam masala powder
Salt to taste
Few sprigs coriander leaves, chopped

Clean and cut Chicken into medium sized pieces.

Heat oil in a pan. Add bay leaves, green cardamoms, black cardamoms, cloves, cinnamon, peppercorns. Saute till peppercorns begin to crackle.
Add onion and cook till light golden brown. Add chooped ginger, garlic paste, turmeric powder, red chilli powder, coriander powder and chooped green chillies. Saute for a minute.
Add the chicken pieces and yogurt and cook on high heat for 7-8 minutes. Add kasoori methi and 3/4th cup water. Cover the pan, lower the heat and cook for 10 mts. Add garam masala, salt and chopped coriander leaves. Mix well and serve hot with rice/roti.

3 comments:

shilpa said...

Lovely recipe Sangeeta. Why don't you post some pictures too? they will definitely make a difference.

Anonymous said...

Great Recipie! My mum and I made it together and it turned out great!

Anonymous said...

great recipe but don't u think insted of kasuri methi v can use fenugreek leave it makes a difference