Art of Cooking

Ingredients: 

 

• 1 pound of boneless chicken

• 2 onions, thinly chopped

• 1 tomato, thinly chopped

• 1 tbsp of tomato paste 

• 1 tsp tomato sauce

• 1 tbsp of butter

• 2 tbsp of Ginger Garlic Paste

• 2 tsp of coriander powder

• 1 tsp of chilli powder 

• 1 large pinch of kasuri methi / dried fenugreek leaves

• 1-2 tsp salt (adjust to taste)

• some cumin seeds

• pinch of orange color

• 1/4 cup of milk

• 1 small bunch of coriander leaves/cilantro, for ganish

 

 

Preparation Method:

 

Marinate the chicken by adding ginger garlic paste, Corinder powder, Red Chilli powder and Salt and set aside for 30 min.

 

Heat the butter in a pan and add the marinated chicken  and fry for about 10-15 min. Remove the chicken from the pan and keep aside.

 

To the same pan which has butter left after frying chicken add some more oil or butter and add cumin seeds and copped onions and little ginger garlic paste about a table spoon. Fry onions and sprinke some water to clean the base from sticking the gravy, mix througly.

 

Add coriander powder, red chilli powder, salt to taste, chopped tomatoes and crushed Kasuri methi. Mix the gravy. Cover the lid and allow the tomatoes and onions to cook for around 10 more minutes or until the onions and tomatoes are fully cooked. Mash the onions/tomatoes with the spoon to a smooth gravy (if possible  use a hand blender)

 

Add milk , mix the gravy and finally add chicken. Cook covered for 8-10 mins until the chicken is soft. The chicken will let out more water, just check once or twice in between and give the curry a stir. Keep the flame on sim

 

When the chicken is cooked soft, and gravy has left oil on top, open the lid and cook for a further minute or two.

 

Give it a good stir, but don't boil further. Adjust salt, garnish with the coriander leaves, and remove from flame

 

Serve hot with tawa naan, vegetable pulao, or jeera rice