← Nouns Cooking · Indian

Ingredients

• 750 g chicken pieces, bone in or boneless thighs
• 4 tbsp Vegetable oil
• 1 tsp Cumin seeds
• 1 Bay leaves
• 2 Onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 Green chilli, slit
• 3 Tomato, puréed
• 1 tsp Ground turmeric
• 1 tbsp Kashmiri chilli powder
• 2 tsp Ground coriander
• 1 tsp ground cumin
• 1¼ tsp Salt
• 100 g Plain yogurt, whisked
• 480 ml fresh fenugreek leaves, picked (or 3 tbsp kasuri methi), chopped
• 150 ml Water
• 1 tsp Garam masala

Method

1. Heat the oil in a heavy pan over medium heat. Add the cumin seeds and bay leaf, then the onions, and fry for 10–12 min until golden brown.
2. Add the ginger-garlic paste and chillies and stir for 1 minute, then the tomato purée, turmeric, chilli powder, coriander, cumin and salt. Cook for 8 min until thick and the oil separates.
3. Add the chicken and cook for 5 min, turning, to seal. Lower the heat and stir in the yogurt a spoonful at a time.
4. Add the fenugreek leaves and water, cover and simmer for 15–20 min, stirring now and then, until the chicken reaches 75°C (165°F) and the sauce is thick.
5. Sprinkle with garam masala and serve with roti or jeera rice.

Tips

• To tame fresh methi’s bitterness, rub the chopped leaves with a little salt, leave 10 minutes and squeeze out the juice before cooking.

Sources

Written in our own words after cross-checking these recipes:

Archana's Kitchen Yummy Tummy Aarthi