A rich creamy ,delicious,Chicken gravy with flavour of methi /fenugreek leaves..
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
Marination
- 600 gm chicken with bone
- 1 tsp ginger garlic paste
- 1/2 tsp cumin powder
- 11/2 tsp coriander powder
- salt
Other ingredients
- 1/4 cup oil
- handful of methi leaves
- 3 tbsp ghee
- 1 tbsp above fried oil
- 1 inch cinnamon
- 3 cloves
- 3 cardomom
- 2 onion chopped
- 11/2 tsp ginger garlic paste
- 11/2 tsp coriander powder
- 1 tsp cumin powder
- 2 greenchilli chopped
- 1/2 cup milk
- 1/2 cup fresh cream
- 10 cashewnuts soaked and ground to paste
Ingredients
Marination
Other ingredients
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Instructions
- Marinate the chicken with the ingredients under "Marination" for 1/2hr.
- In a pan add oil and fry the methi leaves until crisp and drain and keep aside..
- In the another kadai add ghee, 1 tbsp above fried oil, cardamom,cloves and cinnamon then add in the chopped onion and cook till they are soft then add in the ginger garlic paste and cook until raw smell is gone .
- Add in the marinated chicken and saute for 5 minutes then add in the cumin powder, coriander powder , greenchilli chopped and mix well
- Add in the milk and cook till they are done stirring in between .. Do not add water let the chicken cook on it's own juices ...(if it's too dry and sticking to bottom add water)
- when its cooked well add in the fried methi leaves mix well for 5 minutes... Then add in the cashew paste, cream Allow to it boil for 5 minutes and switch off the gas and close with lid...
- serve hot with rotis and naan
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