Trust me, the waiter was surprised thinking that he left an empty clean bowl on our table! It turned out to be so so delicious that we literally wiped the bowl clean.
I had to try making this on one of our Thursday's special dinner, and wow did it turn out delicious!!
A very simple, quick recipe and unbelievably tasty!
Hope you like it as much as we relished it.
15 - 20 Minutes
30 - 35 Minutes
Whole Garam Masala
(Cumin Seeds, Peppercorn,
2 - 3, large
2 cups, , fresh, chopped OR
1/2 cup, chopped
Clean the chicken, make a few slits on the pieces, mix it well with some ginger-garlic paste, salt and oil. Marinate for an hour atleast.
Clean, wash and chop the methi and coriander leaves.
Make a fine onion paste. Chop the tomatoes. Whisk the curd and cornflour together.
Heat oil, add the whole garam masala and allow it to crackle.
Add the chopped methi leaves and still well, cook for a minute.
Add the ginger - garlic and onion paste to this and cook well.
Add all the dry masalas and stir well. Add the chopped tomatoes, and cook for 3-4 minutes. Add the curd - cornflour mixture to this, and cook till all the water is evaporated and the mixture leaves oil.
Add the marinated chicken to this, stir well. Add required amount of water and salt, and cook for 10-15 minutes (or till the chicken is done), or give it two whistles in a pressure cooker.
After it is cooked, garnish with chopped coriander leaves.
It also cooks the chicken so perfectly, that the meat easily comes off the bone.
If fresh methi leaves aren't available, kasuri methi can be used, but be careful not to add excess of kasuri methi as it can make the curry bitter.
The gravy could become watery as chicken and curd leaves water once it is cooked. Adding some cornflour to the gravy would keep it thick and creamy.