| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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- 4 tbsp Mustard Oil
- 3-4 Clove
- 2 Black cardamom
- 4-5 black peppercorn
- 2 cups onion chopped
- 2 tsp ginger garlic paste
- 2 Green Chilli chopped
- 1 kg chicken Curry Cut
- 1 cup yogurt
- 2 tsp Maida All-Purpose Flour
- 3 tsp coriander powder
- 1 tsp turmeric powder
- 2 tsp Kashmiri red chilli powder
- ½ tsp Cumin Powder rroasted
- ½ tsp Garam masala powder
- salt to taste
- 2 tsp Lemon Juice
- 2 cup Fresh Methi Leaves chopped
Ingredients
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- Take a non-stick pan and add oil to it. Heat it over medium flame. Once the oil is hot, add cloves, cardamom and peppercorns. Once they get aromatic, add the onion and fry until translucent. Then add ginger-garlic paste and green chillies. Sauté for a few more minutes until the garlic loses its rawness.
- Take a small bowl and add all-purpose flour to it, then add coriander powder, turmeric powder, red chilli powder, cumin powder and garam masala powder. Add yoghurt and give the ingredients a mix.
- Add the chicken to the pan and fry it on high heat for 4-5 minutes. Then add the yoghurt mix and mix the chicken. Add salt and give it a gentle stir. Cover the pan and cook the chicken for 20-25 minutes.
- Add a little water and then add methi leaves. Stir the chicken and cook it uncovered for 10 more minutes. Take it off the stove, squeeze some lemon juice over it and serve hot.
Recipe Tip
Make this recipe with freshly bought methi leaves. However, if fresh methi is not available then you can use Kasuri Methi to make this recipe. Just add 2-3 tablespoons of dry Kasuri Methi to the recipe.
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Frequently Asked Questions
When do I add the chicken?
Make sure to add the chicken before adding the yoghurt mix. This will help the chicken to cook well without any souring agent.
Can I add milk to this recipe?
Yes. If you want to make the dish a little creamy then you can add milk instead of water. Once the dish is done you can add cream and honey to balance the taste.