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Kasoori Methi Chicken
1kg chicken(washed and cut into medium size pieces)
2-3 Onions Finely chopped
Coriander 1 medium bunch
Garlic cloves 20-30
Ginger thumb long
Oil as per need
Salt as per taste
Red chili powder 2 teaspoon
1 tbsp Chicken Masala
Tomato Puree 2 Tablespoon or as per need
Kasoori Methi Leaves dry (Fenugreek), 3/4 cup
Mustard seeds 1 teaspoon
Tez Patta 2-3
Green Chili 8-10
Turmeric powder 1 teaspoon
Garam Masala 1 Tablespoon
Ghee 2 Large Tablespoon
In a blender mix ginger, garlic, Corriander Green chili and lime juice. Make a fine past and apply it to the chicken and keep for 4 hours outside the refrigerator. ( Please marinate early morning so you get to cook this by noon for lunch).
Heat Oil in a large Wok and add mustard seeds, Tez Patta and clove.
Once the mustard seeds splutter, add the chopped Onions with turmeric powder and sauté till they turn translucent. You can add salt to catalyze the process of frying onions. Adding salt at early stage gives the translucency faster to the onions and the salt mixes better with other ingredients later since it coats itself on the chopped onions.
Add tomato Puree and chili powder and stir well. Add chicken Masala and cook for a minute.
Add the entire marinated chicken and mix well on low flame. Adjust water level as per need and cover and cook for 3 mins on high flame.
Reduce flame and remove lid. Add the entire kasoori methi with Garam Masala and cook for another 10 mins or till the chicken goes tender.
Remove Lid, add Ghee/Butter. Cover with Lid quickly so that not much aroma is lost and cook on medium flame for 60 seconds. Keep covered for a few minutes before serving hot with Roti/ Naan or Chapati.