Follow these steps for perfect results
Chicken
with bones
Turmeric powder
Cumin powder
Ginger
chopped
Cinnamon Stick
Garam masala powder
Salt
to taste
Onions
sliced
Fennel seeds
Garlic
crushed
Tomatoes
chopped
Methi Leaves
washed
Red Chilli powder
Sunflower Oil
as required
Black Peppercorns
whole
Heat oil in a heavy bottomed pan.
Add cinnamon stick, peppercorns and fennel seeds, allow it to splutter for few seconds.
Add in ginger and garlic and cook until it softens (about 2 minutes).
Add chopped onions and saute till they turn golden brown.
Add tomatoes and sprinkle with little salt and cook till they turn mushy.
Add washed and cleaned chicken pieces, turmeric powder, garam masala powder, cumin powder, red chilli powder and let it cook for about 8 to 10 minutes.
Add cleaned fenugreek leaves and add about 1/2 cup of water, cover it with the lid and allow the chicken to cook for some more time.
Open the lid and keep cooking until the water has evaporated and you are left with a thick gravy.
Serve hot with Tawa Paratha and Burani Raita.
Expert advice for the best results
Adjust the amount of red chilli powder to suit your spice preference.
For a richer flavor, marinate the chicken with ginger-garlic paste and spices for at least 30 minutes before cooking.
Everything you need to know before you start
15 mins
The curry can be made a day ahead and reheated.
Garnish with fresh cilantro and a dollop of cream.
Serve with Tawa Paratha or Naan.
Serve with rice.
Light-bodied red wine complements the spices.
Discover the story behind this recipe
Popular in Northern Indian households, often made during festive occasions.
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