Ingredients :
Chicken 700 gms (I used chicken with bones)
Onions 3 large
Tomatoes 3 small blanched and puréed
Chicken 700 gms (I used chicken with bones)
Onions 3 large
Tomatoes 3 small blanched and puréed
Fresh Methi leaves 2-2.5 cups fully packed
Cashew nuts 8 soaked in warm water for 30 mins and grinder into smooth paste
Cumin seeds 1/2 sp
Garlic cloves 3
Ginger 1/2 inch piece
Green chillies 2
Red chilli powder 1 sp
Turmeric powder 1/2 sp
Coriander powder 1 sp
Cumin powder 1/2 sp
Garam masala powder 1/2 sp
Salt to taste
Sugar little pinch
Oil 2.5 sp
For Marination:
Thick yogurt 3/4 cup
Ginger garlic paste 1 sp
Red chilli powder 1 sp
Turmeric powder 1/2 sp
Salt to taste
Lemon juice 1 sp
Method:
1. Marinate the chicken with all the ingredients mentioned for marination for half an hour and start with other preparations in the meantime.
2. Wash and chop methi leaves, add some salt and sugar, mix well and keep it aside for 15 mins. This is done to take away the bitterness in methi.
3. Heat 1/2 sp oil in a pan, add onions and fry till they turn slightly brown, cool it and grind it into paste.
4. Heat 1/2 sp oil in the same pan, squeeze all the water out from methi leaves and add methi to the pan. Fry for about 5 mins till they turn crisp and keep it aside.
5. Make a coarse paste of ginger, garlic and green chillies.
6. Heat the remaining oil in the same pan, add cumin seeds and when they splutter, add the ginger, garlic and green chilli paste and fry for a minute.
7. Now add turmeric, red chilli powder, coriander powder and cumin powder and mix well.
8. Now add the onion paste, mix and cook for 2 mins.
9. Then add tomato purée, salt and cook for around 5 mins till the oil oozes out.
10. Now add the marinated chicken and cook for around 10 mins till the chicken is 3/4th cooked.
11. Then add cashew nut paste, garam masala powder, fried methi leaves, mix well, and adjust salt if required. Add 1/2 cup water and add more water to get the desired gravy consistency.
12. Cook for another 5 mins till the chicken is nicely cooked and serve hot with roti or as a side dish for any pulao or biryani.
13. This gravy is finger licking good. Try it out and let me know how it turned out :)
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