For Chicken Marinade:
500 gms chicken cleaned and washed well with lemon extract and water
salt – to taste
1 tsp red chilli powder
½ tsp turmeric powder(haldi)
1 tsp coriander seeds powder(dhaniya powder)
2 cups yogurt/curd
For The paste:
2 onions sliced
1 medium size ginger piece
4-5 garlic cloves
4-5 chopped green chillies
4 tbsp oil
1 cinnamon stick
2 bunches – freshly chopped methi leaves/fenugreek leaves
1 tsp garam masala powder
½ tsp black pepper corn powder
. Firstly, in a bowl add chicken pieces, into it add salt, red chilli powder, turmeric powder, coriander seeds powder, beaten yogurt.
. Mix everything well and rest the marinade aside or rest in refrigerator for about 20 minutes.
. In a blender, add onions, ginger piece, garlic piece, green chillies and blend into a fine paste.
. In a bowl, add methi leaves, add salt and rest it aside for 10-15 minutes.
. When the leaves get moist, squeeze out the leaves.
. Use the squeezed leaves in the curry or use the normal leaves if one is fine with the bitter taste.
. In a cooking vessel, add oil and heat it.
. Add cinnamon stick, add cardamoms, add cloves and saute well.
. Add the blended paste(onion, green chillies, ginger, garlic).
. Cook for few minutes and keep stirring the masala until it turns very slight brown.
. Add the squeezed methi leaves into it and saute them for few minutes.
. Add the chicken marinade into it.
. Roast it well for few minutes on high to medium flame by stirring.
. Add garam masala powder, black pepper corn powder, mix and roast well.
. Add little water if required, cover the lid.
. Cook it on medium to low flame until the chicken gets tender.
. Garnish with crushed kasuri/kasoori methi(optional).
. Serve it with roti or rice!!!