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| Main ingredients | Fresh fenugreek leaves, Chicken on the bone, Turmeric powder, Cumin powder, Red chilli powder, Coriander powder, Garam masala powder, Ginger-garlic-green chilli paste, Lemon, Mustard oil, Cumin seeds, Green chillies, Garlic, Onions, Tomatoes |
| Cuisine | Indian |
| Course | Main course chicken |
| Prep time | 45-50 minutes |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 3 cups fresh fenugreek leaves (methi)
- 750 grams chicken, cut into 2 inch pieces on the bone
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- 1 teaspoon red chilli powder
- 2 teaspoons coriander powder
- 1 teaspoon garam masala powder
- 1½ tablespoons ginger-garlic-green chilli paste
- ½ lemon
- Salt to taste
- 2-3 tablespoons mustard oil
- 1 teaspoon cumin seeds
- 2-3 green chillies, finely chopped
- 1½ tablespoons finely chopped garlic
- 2 medium onions, sliced
- 2 small tomatoes, sliced
- Paranthe to serve
Method
- Take chicken in a large bowl, add turmeric powder, cumin powder, red chilli powder, coriander powder, garam masala powder, ginger-garlic-green chilli paste and squeeze the juice of lemon. Add salt and mix till each chicken piece is coated with the masala. Set aside to marinate for 30 minutes.
- Heat mustard oil in a non-stick kadai till it begins to smoke. Reduce heat, add cumin seeds and let them change colour.
- Add green chillies and garlic, mix well and saute for 1-2 minutes. Add onions and salt, mix and sauté till golden brown.
- Add tomatoes, mix and saute till soft and pulpy.
- Add marinated chicken, mix well and sauté on high heat for 1-2 minutes. Add ½ cup water, mix and cook till the mixture comes to a boil. Cover and cook on medium heat for 10-15 minutes.
- Add fresh fenugreek leaves, mix and cook for 4-5 minutes.
- Transfer into a serving bowl and serve hot with paranthe.
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