Prep Time: 20 mins I Cooking Time: 1 hr I Serving: 2-3
Ingredients :-
For Marinating :-
1 kg / 2.2 lb. Chicken (Curry Cut, Bone-In & washed thoroughly )
½ tsp. Turmeric Powder
½ tsp. Red Chilli Powder
1 tsp. Salt
1 cup/250 g Curd/Yogurt (well beaten)
Whole Spices :-
4 Green Cardamom
1 Black Cardamom (broken)
5 Cloves
1 inch Cinnamon (piece)
For Gravy :-
½ kg Methi/Fenugreek Leaves(washed, chopped)
5 tbsp./75 ml Desi Ghee/Clarified Butter (divided)
1 inch French Ginger (peeled)
10-12 Garlic Cloves (peeled)
4 Onion, medium-sized (roughly sliced)
2 Bay Leaf
2 Green Chilli (chopped) Optional
2 Tomatoes, medium sized (grind to purée)
Salt to taste
1 tsp. Turmeric Powder
2 tsp. Red Chilli Powder
1 tsp. Coriander Powder
For Tempering :-(Optional)
2 tsp. Ghee/ Clarified butter
3-4 Red Chilli (whole)
5-6 Garlic Cloves (thinly sliced)
Method :-
In a bowl take chopped methi add ¼ tsp of salt, mix well & set aside for 30 mins
Take a large bowl and add washed chicken to the bowl. Marinate the chicken with all the ingredients mentioned under the marinating list. Mix well and refrigerate covered for 1 hr.
After 30 mins squeeze out the excess water. Discard the excess water and set aside covered for later use
Heat a non-stick pan/clay vessel. Add all the spices to the pan mentioned under the whole spices list one by one. Next add 2 tbsp. ghee/clarified butter to the pan and stir for 3-4 mins on low-medium flame till fragrant
Add ginger + garlic to the pan and sauté for 3-4 minutes on low-medium flame
Add the sliced onions to the pan/vessel and sauté for 7-8 minutes on low-medium flame. Keep stirring until colour changes to light golden brown. Next switch off the gas let the onions cool down
Add the fried onion masala/mix to the the blender jar and grind it to a smooth paste by adding little water if required
Turn on the flame and to the same pan add the remaining 3 tbsp. of ghee/clarified butter
Add bay leaf + grinded onion paste to the pan and keep stirring for 4-5 mins on low-medium flame
Add chopped green chillies to the pan/kadai and stir for 1-2 mins
Next, add tomato purée to the pan. Mix well and stir for 3-4 mins on low-medium flame
Next add salt + turmeric powder + red chilli powder + coriander powder to the pan. Mix well and stir for 4-5 mins
Add chopped methi/fenugreek leaves to the pan. Mix well and cook until oil separates.
Add the marinated chicken to the pan/vessel and mix well. Cover and cook for 20-25 minutes on low flame. Keep stirring in intervals for even cooking
When gravy thickens, turn off the gas
In a small pan heat 2 tsp of ghee, add whole red chillies + garlic to the pan. Stir for 2-3 mins on low medium heat. When garlic turns light brown in colour. Switch off the gas
Pour the tempering over the chicken and garnish with chopped fresh coriander
Time to Taste :)
Enjoy this dish with plain boiled Rice Serve with Garlic Naan, Laccha Paratha, Tandoori Roti, pickled onions etc.
Note : pls adjust the spice levels to your taste.
Please watch: "CHICKEN KOFTA RECIPE | CHICKEN MEATBALL CURRY | MEATBALL RECIPE #timsistastytable"
https://youtu.be/8bumm810Sbg
-~-~~-~~~-~~-~-