Cooking is something which should not be bound to a particular region.Its so very heart filling to explore through cuisines of different regions,countries.Its like exploring cultures.A foodie myself, I like restaurant hopping and at times go to the extent of asking the expert chef about a particular dish. As we all know there is no end to learning.
- Chicken: 500 gm
- Plain Yogurt : 250 gm
- Salt :11/2 tsp
- Chilli Powder : 1 tsp
- Turmeric : 1/2 tsp.
- Fenugreek Powder :1/4 tsp.
Ingredients (for the Curry)
- Onions(sliced): 2 big
- Garlic Paste: 2 tablespoon
- Ginger Paste: 1 tablespoon.
- Chilli Powder: 1 tsp.
- Oil: 3 tablespoon.
- Salt : 1 tsp.
- Chopped Coriander leaves and slitted Green Chillies for Garnish. (50gm of coriander leaves and 2-3 green chillies)
Mix the chicken very well with the marination ingredients and keep refrigerated in a covered container for 2-3 hours.
Be very careful about the amount of fenugreek powder, if more the gravy may turn bitter.
Add the garlic paste and fry, when half done add in the ginger paste, fry very well.
At this stage put in salt n chilli powder. Stir well and pour in the marinated chicken. Stir n cover, lower heat. Stir every five minutes.
After about 1/2 an hour add a small cup of water, stir and cover again. Switch off gas after five minutes.
Transfer into a glass bowl and garnish with slitted green chillies and coriander leaves. Enjoy with steamed rice or Jeera rice or chapattis with a generous serving of green salad.