Updated: May 5
Prep Time: 15 min Cooking Time: 35 min Serves: 4
750 grams Boneless Chicken Cube
1 cup Yoghurt
1½ tbsp Ginger Garlic Paste
½ tsp Garam Masala Powder
¾ tsp Turmeric Powder
2 tbsp Kasuri Methi Powder (Dry Fenugreek Leaves)
¾ tsp Salt
2 Bunch Fresh Fenugreek Leaves (Methi) 2 Medium Onions Very Finely Chopped 1¼ tbsp Ginger Garlic Paste 1 tbsp Green Chilli Paste 1½ tbsp Oil 1½ tbsp Butter ½ tsp Cumin Seeds ½ tsp Mustard Seeds ¼ tsp Asafoetida (Hing) 1 tsp Turmeric Powder 1 tsp Coriander-Cumin Powder (Dhana Jiru)
1½ tsp Garam Masala Powder
4 tbsp Double Cream
Salt to taste
Hang the yoghurt in a muslin cloth for 10 minutes and then toss it in the bowl, add ginger garlic paste, garam masala, turmeric powder, 1 tbsp kasuri methi and salt.
Mix well then combine with the chicken cubes. Refrigerate for 3-4 hours or overnight.
NB: To make kasuri methi powder, just roast on low heat in a pan for 3-4 minutes, then crash it in between your palms.
Heat oil in a pan, once hot add the cumin seeds, mustard seeds and asafoetida till it starts to crackle, add the onions and butter, cook until soft and translucent, make sure to stir continuously.
Then add the ginger-garlic paste, green chilli paste, turmeric powder, coriander-cumin powder, the remaining kasoori methi, garam masala powder and sauté for a minute.
Now add the freshly chopped fenugreek leaves and salt, cook for 10 minutes, then add chicken pieces and add a ¼ cup of water.
If you think you need more water, add about ⅛ to ¼ cup but keep the curry on the thicker side. Cover the pan and simmer on low heat till the fenugreek leaves and chicken is cooked, occasionally stirring. Finally, add the double cream and mix well and simmer for 3-4 minutes.
Serve hot with tandoori naan or jeera rice!