Friday, October 28, 2011

Chicken Masala with Methi

This is another version of chicken masala - kind of creamy and not spicy.

What you need..
1.5 kg of chicken - cut into small bites.
1 1/2 cup of yogurt - whisked (I use laban)
3 tbs chicken masala powder
1 tsp of tumeric powder
1 tbs of ginger garlic paste
1 tsp of cumin powder
1 tsp of fennel powder
1 tsp of coriander powder
1 tsp of cardamon powder
1/2 tsp of clove powder
1 big tomato - chopped
1 big onion - sliced
coriander leaves a handful
2 tbs of dried methi leaves

How to do...
  • Marinate chicken with all except tomato, onions, methi and coriander for at least half hour - the longer the better.
  • In a different pan cook the marinated chicken over medium fire - covered. Do not add any water.
  •  In the meanwhile, in a different wok/pan, heat oil sand saute onions and tomatoes till soft and brown on slow fire. Remove from fire, let it cool and blend together with coriander leaves till a fine paste.
  • Once the chicken is done, add in tomato/onion paste together with methi leaves, salt and then cook on slow fire for a few more minutes till the methi leaves are soft.
  • Serve with flavoured rice, plain rice or chapatis/puris/parotha.

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