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Ingredients
- Boneless Chicken - 500 g (cut in cubes)
- Fresh Methi Leaves - 1 cup or Dried Kasuri Methi - 1/4 cup
- Onions - 3 medium (finely sliced)
- Garlic Cloves - 8
- Ginger - 1/2 inch piece
- Green Chillies - 6
- Tomato - 1 large (pureed)
- Yoghurt/Curd - 120 ml
- Turmeric Powder - 1/4 teaspoon
- Chilli Powder - 3/4 to 1 teaspoon
- Coriander Powder - 1 teaspoon
- Roasted Cumin Powder - 1/2 teaspoon
- Garam Masala Powder - 1 teaspoon
- Salt to taste
- Cashewnuts - 12 (soaked in hot water and ground into a paste)
- Oil - 6 tablespoons
Details
servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 40mins
Cost Average budget
Preparation
Step 1
Heat oil and fry the sliced onions till golden brown. Remove and cool before grinding the onions with yoghurt. Crush the garlic, ginger and green chillies and keep aside.
Step 2
If you are using fresh methi leaves - wash them and saute in oil - remove and keep aside. In the same oil, saute the garlic-ginger-green chilli mixture. Add the turmeric powder, red chilli powder and coriander powder. Saute for about a minute. Add the pureed tomato and saute for a couple of minutes.
Step 3
Add the ground onion - yoghurt paste and saute for a few minutes till oil begins to leave the side. Now add the chicken pieces and salt to taste - you shouldn't need to add any water as there is enough water in the chicken for cooking it. Cover and let it cook. 6. Finally add the cashewnut paste, garam masala powder, roasted cumin powder. Mix well and add the fried methi leaves or the dried kasuri methi leaves.
You can use chicken with bone to make this curry and it will take slightly longer to cook. Adjust measurements for the gravy according to the weight of chicken used. If you are using paneer instead of chicken - reduce the yoghurt/curd amount to 1/4 cup.
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