A delicately spiced delicious curry! The chicken here is cooked in a yogurt based sauce till succulent, with fresh fenugreek leaves. The curry has a thick gravy and goes perfectly with any Indian flat bread or rice.
I have used Greek yogurt as it gives the curry a rich and creamy texture. Feel free to adjust the spices to make the dish hotter and spicier to suit your palate .
You need –
- Chicken – 760 grams. Cleaned, washed and cut into bite size pieces
- Fresh Methi/fenugreek leaves – 1.5 cups
- Onion – 1 large
- Ginger- garlic paste – 4 teaspoons
- Tomato paste – 1 tablespoon
- Greek yogurt – ½ cup, beaten
- Black cardamom – 1
- Cumin seeds – 1/4 teaspoon
- Chili powder – 2 teaspoon
- Paprika – 1 teaspoon
- Coriander powder – 1 tablespoon
- Turmeric – ¼ teaspoon Salt to taste
- Garam Masala – 1 teaspoon
- Oil as required
- Ginger-garlic paste – 1.5 teaspoon
- Turmeric powder – ¼ teaspoon
- Chili powder – ½ teaspoon
- Yogurt – 1 tablespoon
How to –
Marinate the chicken with all the ingredients mentioned under “for Marinating” for about 30 minutes. Blend the onion into a fine paste.
Heat oil in a pan and sauté the methi leaves till slightly crisp on a low heat. Remove and set aside. To the same pan, (add little more oil if required) add the cardamom and cumin seeds and once the seeds start to crackle. Add the onion paste, ginger-garlic paste and sauté till the raw smell is gone.
Add the chili powder turmeric powder, coriander powder, paprika and cook till the oil start to separate. Now add the tomato puree and cook for about 3-4 minutes stirring well. Reduce the heat to low and add the Yogurt, salt to taste and cook for another 3 minutes stirring continuously.
Tip the chicken in and stir well till the chicken is well coated with the yogurt mixture. Turn the heat to high and let it cook for about 4-5 minutes. Now reduce the heat and over and cook over low flames till the chicken is almost done. Uncover and add the methi leaves, garam masala. Give a good stir and continue to cook the chicken is done. You may add water to adjust the consistency of the gravy or continue to cook till the gravy thickens.
Turn of the heat and serve hot with rice or any Indian flat bread.