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Chicken (karhai cut) 1/2kg
Finely chopped onions 2
Tomatoes 250g
Yogurt 1/2cup
Dried Fenugreek leaves 4tbsp
Crushed fennel seeds 1tbsp
Crushed cumin 1tsp
Round red chilies 10
Turmeric 1/2tsp
Salt 1tsp
Ginger garlic paste 1tbsp
Butter 2tbsp
Green chilies 4
Mint leaves ½ bunch
Lemon juice 4tbsp
Oil 4tbsp
METHOD:
1.Melt butter in a wok and fry the fenugreek leaves.
2.When the aroma is given off add the chopped onions and fry till they turn pale brown in color. Remove the onions and place on an absorbent paper.
3.In the same wok add 4tbsp oil and add the ginger garlic paste and chicken pieces and fry till the color of the chicken changes.
4.Now add the chopped tomatoes, fennel seeds, cumin, round red chilies salt and turmeric. Cover and simmer for 15 minutes.
5.When the chicken has tendered, add the green chilies, fenugreek, chopped onions, lemon juice and mint leaves.
6.Cover and leave to simmer for 5 minutes
Posted By:
Humaira Tariq, London