Thursday, March 21, 2013

Methi Chicken

Chicken – 2 ½ lbs (or) 1 Kg
(Washed and cut into medium sized pieces)
Methi leaves (menthi aaku) – ¼ cup
Onion large- 1 (sliced, saute in a 1 tsp of oil till brown and cool)
Tomato – 1
(Grind into paste)
Ginger garlic paste – 1 tsp
Red chilli powder, salt to taste
Curd - 3 tsp
Turmeric powder – ¼ tsp
Garam masala powder – ¼ tsp
Green chilli paste - 4
                Make a paste of browned onions and curd. Keep aside.  Heat 3 tsp oil in a vessel, add methi leaves and saute till they turn crisp. Remove and keep aside. Heat the remaining oil in a vessel, add onions and saute for 3-4 minutes. Add ginger garlic paste and saute. Add tomato puree, onion – curd paste, methi leaves, turmeric powder, red chilli powder and cook for another 5 minutes. Add the chicken pieces and combine well. Cook on medium high flame for 3-4 minutes. Reduce flame, place lid and let the chicken cook till three fourth done. Add garam masala, cashwenut paste and mix well. Cook till the chicken turns soft. It should be thick creamy gravy. Turn off heat and serve hot with rice roti.   

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