Methi (Fenugreek) Boneless Chicken
Ingredients
- 1 tablespoon Ghee or Oil
- 2 Cardamom Pods
- 3 Bay Leaves
- 2 Onions diced
- 3 teaspoon Garlic Paste or 4 cloves Garlic crushed
- 5 cm piece Ginger grated
- 1 teaspoon Turmeric powder
- 2 teaspoon Coriander powder
- 1 teaspoon Cumin Powder
- ½ teaspoon Red Chilli Flakes or 1 teaspoon Red Chilli Powder
- 2 Green Chillies pierced
- 700 g Chicken Breast cubed
- 100 g Chopped Tomatoes pureed
- 200 ml Greek Yogurt beaten
- Handful Fresh Fenugreek Leaves or 2 tablespoon dried Fenugreek Leaves Kasuri Methi
- 1 tablespoon Garam Masala powder
- 1 tablespoon Coriander leaves chopped
- Salt
- Pepper
Instructions
- Heat oil or ghee in a medium sized pot over medium/high heat.
- Add Bay Leaves and Cardamom pods. Sauté for a minute.
- Add Onions and cook until golden brown.
- Stir in Garlic and Ginger and saute for a minute or 2.
- Add the turmeric powder, coriander, cumin, red chilli powder or flakes and green chillies. Sauté for a minute.
- Add chicken pieces and tomato and cook for 10 minutes over a medium/low heat.
- Stir in the beaten yogurt and cook on a high heat for 7-8 minutes.
- Add fenugreek, garam masala powder, chopped fresh coriander, salt and pepper and half a cup of water.
- Cover the pan and cook on a low heat for 15 minutes.
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