Methi Chicken

Methi Chicken :


I kg chicken

For marination
200 gms curd
1 tsp tumeric powder
1 tsp red chilli powder
2 tsp garam masala powder
1 tbsp ginger-garlic paste
salt to taste

For Gravy Paste
3 big onions – sliced
3 tomatoes – chopped fine
4 green chillies – chopped
1 tbsp ginger garlic paste
1 tpsp garam masala powder

For sauteeing
2 bay leaves
3 green cardamom
1″ stick of cinnamon
4 cloves
6 peppercorns
1 tsp jeera
1 bunch fresh methi leaves


Mix all marination ingredients well with the chicken and leave covered in the  fridge for 2-3 hours.

Fry the onions and green chillies till light brown and, then add ginger garlic paste and garam masala powder. Fry for some time and add the tomatoes. Fry till oil separates. Cool the mixture and grind to a fine paste.

Heat some oil in a heavy bottom vessel  and add the ingredients to saute.
Add the methi leaves and saute for some time till the leaves start becoming limp.
Add the chicken and fry well.
Add the ground paste and mix till the chicken is nicely coated with the masala.
Simmer under cover for about 15 mins.
Finish with a dollop of butter.

Serve hot with chapati or roti.


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