No. of Portions
Fenugreek leaves (fresh):6Bunch
Red chilly powder:50Gm
Kasoori methi :50 Gm
Wash, skin and cut chicken into 10 pieces.
1.Pick, wash, blanch, refresh and roughly chop fenugreek leaves.
2.Chop onions and tomatoes. Prepare ginger-garlic paste.
1.Heat fat. Add whole spices. Add onions and fry till light brown in colour.
2.Add ginger-garlic paste and bhunao well.
3.Add powdered spices and curds. Fry well.
4.Add chicken pieces. Mix well. Add salt and little water if required. Cook till chicken is tender and gravy is slightly thick.
5.Mix fenugreek leaves, adjust seasonings and serve hot.
Tender chicken pieces in a fairly thick, light yellow coloured gravy mildly pungent having a predominant taste and flavour of fenugreek.