- Chicken- 500 gms
- Onions -1 big sized (sliced)
- Ginger garlic Paste - 1 tsp
- Red Chilli Powder - 1 tbsp (can be adjusted according to one's spice levels)
- Turmeric Powder - 1/2 tsp
- Garam Masala - 1 tsp
- Bay Leaves -2 small
- Methi Leaves - 1 medium bunch
- Chopped Coriander Leaves
- Salt - As per taste
- Oil - 3 tbsps
- Tomatoes - 3 Medium sized
- Onion - 1 Medium sized
- Cashew Nuts - 4 to 5 nos
- Coconut Fresh scrapped - 2 tbsps
- Whole Garam Masala - Cardamom- 2 nos, Cloves - 3 to 4 nos, Cinnamon - 1.5 inch stick, Marathi Mogga (Kopak Buds) -2 nos, Mace Flower - 1 no, Coriander Seeds - 1.5 tsps, Cumin Seeds - 1 tsp, Star Anise - 1 no,
To Marinate
- Turmeric 1/4 tsp
- Chilli Powder 1/4 tsp
- Ginger garlic Paste 1/4 tsp
Method
- Clean and rinse chicken.
- Add the ingredients listed in the Marination section and marinate it for 1/2 hr.
- Grind all the ingredients listed in the for grinding section.
- Add 3 tbsps of oil in a pan or a pressure cooker.
- Add bayleaves, oinions and saute it till it turns slightly brown.
- To this add the ginger garlic paste and saute it till the raw smell goes off.
- Now to this add the grinded paste and fry it till the oil oozes out.
- Add the chicken to this and mix it thoroughly.
- Now add the turmeric powder, chilli powder and salt and mix it nicely.
- Add sufficient water and close the lid.
- If it is made in a pressure cooker give 3 to 4 whistles.
- After the chicken is done add the garam masala powder and Methi Leaves and cook it till the oil gets separated.
- Add Coriander leaves (optional) at the end.
Methi Chicken goes well with Plain Rice, Vegetable Pulav, Chapathi, Phulka.
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