INGREDIENTS

Chicken 750 grams

Ginger

Green chilli

Fresh coriander leaves

Oil

Bay leaves

Green cardamom

Onions
3 medium
2 inch pieces
3
a few
2 tablespoons
2 leaves
5

Black cardamom
2

Cloves

Cinnamon

Black peppercorns

Garlic paste

Turmeric powder

Red chilli powder

Coriander powder

Yogurt

3
1 inch stick
5
2 tablespoons
1/2 teaspoon
1 teaspoon
1 tablespoon
1 cup

Dry fenugreek leaves (kasuri methi)

2 tablespoons

Garam masala powder

Salt

1 teaspoon
to taste
METHOD

Step 1
Clean, skin, wash and cut chicken into medium sized pieces. Peel, wash and chop onions. Peel, wash and chop
ginger. Remove stems, wash and chop green chillies. Wash and chop coriander leaves.
Step 2
Heat oil in a pan. Add bay leaves, green cardamoms, black cardamoms, cloves, cinnamon and peppercorns. Saut
until cardamoms start to crackle.
Step 3

Add onions and cook until translucent and soft. Make sure to stir continuously. Add ginger, garlic paste, turmeric
powder, red chilli powder, coriander powder and chopped green chillies. Saut for a minute.
Step 4
Add chicken pieces and beaten yogurt and cook on high heat for seven to eight minutes. Add kasoori methi and
three-fourth cup of water.
Step 5
Cover the pan and cook on low heat for ten minutes. Add garam masala powder, salt and mix properly. Serve hot
garnished with chopped fresh coriander leaves.
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