Please connect to Internet to continue
Preparation Time : 10
Cook Time : 40
Total Time : 50
FOR.MARINADE: 500 grams chicken
2 teaspoon ginger-garlic paste
1 teaspoon coriander powder
1/2 teaspoon red chilli powder
1/2 turmeric powder
Around 1 teaspoon salt (adjust to taste)
1/8 cup curd
Juice of 1/2 lemon
1 teaspoon oil for stir frying
FOR METHI GRAVY: 1 bunch methi leaves washed and chopped
2 green chillies chopped
1 medium onion thinly sliced
1 medium tomato finely chopped or pureed
1/4 cup beaten curd
1/8 cup finely chopped coriander leaves
2 teaspoon ginger garlic paste
1/2 salt teaspoon adjust to taste
1/4 teaspoon turmeric powder
1 teasppoon coriander powder
1/4 teaspoon chilli powder
3 teaspoons oil for cooking
Water 1/2 to 1 cup
1/4 teaspoon garam masala powder
1 stalk of chopped spring onions
Combine all ingredients mentioned under marinate and mix with the chicken. Cover and keep aside for sometime
In a pan heat oil and saute the onions till pinkish to light brown.
Add the ginger garlic paste. Saute well.
Add the chillies and and ginger garlic paste and saute
Now add the methi leaves, Stir well on low flame.
Add the tomato puree and all dry spices and saute for a minute. Switch off gas and keep aside
In another pan take 1 to 2 teaspoon oil and cook.the chicken in its marinade for 20 minutes till water dries and oil oozes out
Add this half cooked chicken in the methi gravy pan
Stir fry for two minutes. Add the spring onions and coriander leaves
Add beaten curd and water. Sprinkle garam masala..
Cook for 20 minutes more. Serve hot with roti and rice.
Please Login to comment