Sun dried fenugreek leaves gives this chcken dish an aromatic taste.
750 gms Chicken(Clean skin and cut in to medium sized pieces)
3 medium onions
1-2 green chilii
few coriander leaves
2 tbsp oil
2 bay leaves
5 green cardamom
2 black cardamom
1'' cinnamon stick
4 black pepper
2 tbsp garlic paste
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp coriander powder
1/2 cup curd
6-7 cashew nut
3-4 tbsp dry fenugreek leaves(kasoori methi)
1 tsp chicken masala powder
Salt to taste
Wash chicken pieces and marinate with 1/2 tsp turmeric powder,salt to taste, 1 tbsp curd and oil..
Keep aside for1/2- 1 hour...
Peel, wash and chop onions.
Peel, wash and chop ginger.
Remove stems, wash and chop green chillies.
Wash and chop coriander leaves.
Make a smooth paste of tomato and cashew nuts by adding lil water..
Heat oil in a pan. Add bay leaves, green cardamoms, black cardamoms, cloves, cinnamon and peppercorns. Sauté until cardamoms start to crackle.
Add onions and cook until translucent and soft.
Make sure to stir continuously.
Add ginger, garlic paste, turmeric powder, red chilli powder, coriander powder and chopped green chillies. Sauté for a minute. Add chicken pieces and beaten curd and cook on high heat for 3-4 minutes.
Add kasoori methi, cashew-tomato paste and three-fourth cup of water.
Cover the pan and cook on low heat for ten minutes.
Add chicken masala powder, salt and mix properly.
Serve hot garnished with chopped fresh coriander leaves.