Ingredients:
Chicken: 1/2 Kg (cleaned and washed)
Plain Dahi / Yogurt / Curd: 1 Cup
Ginger-Garlic paste: 2 Tsp
Red Chilly Powder: 3/4th Tsp
Haldi (Turmeric powder): a little over 1/4th Tsp
Garam Masala: 1/2 Tsp
Dhania Powder (Coriander powder): 3/4th Tsp
Freshly ground Black Pepper powder: 1/2 Tsp
Salt, to taste
1 Tsp Oil
2 small Onions, very finely chopped
2 small Tomatoes, pureed
1 Green Chilly, very finely chopped
Kasuri Methi: A generous pinch
Method:
Marinate the chicken with the ginger-garlic paste, the dry masalas and the curd, and keep aside to rest for at least 1 hour. 2 -4 hours would be ideal.
In a heavy bottomed pan heat the Oil.
Add the chopped Onions and Green Chillies to it and sauté till Onions start turning brown.
Add the Tomato Puree and cook till the oil starts leaving the paste.
Add the Tomato Puree and cook till the oil starts leaving the paste.
To this add the marinated Chicken and Kasuri Methi and cover and cook till done.
Garnish with coriander leaves.
Garnish with coriander leaves.
P:S: If you would like more gravy, use 3 Onions and 2 and a half Tomatoes
Spread the love
