Chunks of boneless chicken cooked in spices, herbs, tomotoes, yogurt & methi (fenugreek).
Ingredients
1kg medium chicken chunks
100gms fried onions
20gms kasuri methi (dried fenugreek)
1tbsp garlic paste
1tbsp ginger paste
1 ½ tsp cumin seeds
6-8 whole black peppercorns
1 ½ tsp salt
1 ½ tsp ground coriander
1tsp chilli powder
1tsp turmeric powder
½ tsp ground black pepper
1tsp garam masala
1tbsp fresh chillies finely chopped (optional)
200gms natural plain yogurt whipped
4med fresh tomatoes liquidised
6tbsp sunflower oil
Preparation
In a large deep frying pan, preferably one with a lid, heat up the oil on a medium heat. Once hot add the cumin seeds, black peppercorns and fry for 20 seconds.
Add the fried onions and stir fry for one minute, then add the garlic, ginger pastes and stir fry for a further 30 seconds.
Add in the chickens chunks and stir fry for 10 minutes, until all meat has turned white. Sprinkle in all the dry spices, kasuri methi and stir fry for a further minute or two.
Reduce heat and pour in the blended tomatoes and whipped yogurt, stir in, cover with a lid and allow too simmer for 40 minutes, occasionally stirring.
Sprinkle in the salt, green chillies if using, stir and serve hot.
