Ingredients
- 1 tsp Oil
- 1.5 tsp Ginger & Garlic Paste
- 150 g Tomato Puree
- 1.5 tsp Salt
- 1.5 tsp Pepper
- 0.5 tbsp Garam Masala
- Pinch Red Chilly Powder
- Pinch Coriander Powder
- 0.5 tsp Heeng (Asafoetida)
- 500 g Chicken (Skinless, with bone)
- 250 ml Milk (Full Cream)
- 1 tbsp Kasoori Methi (Dried fenugreek leaves, optional)
Procedure
- Pull out the chicken from fridge and bring it to room temperature. If fresh cut chicken is used, ensure it is kept in the fridge and taken off well before so that it is back to room temparature
- Heat the pan and add a teaspoon oil
- Add garlic (7 pods) + 1 cm ginger + sprinkle + paste it and add to the oil – reduce heat
- Add 150 gm of tomato puree and turn heat up till it loses the smell. Cover with lid to prevent the splash. partly. Keep stirring till it gets bright red and simmer
- Add 1.5 tsp salt, 1.5 tsp of ground black pepper, 1/2 tbsp garam masala, pinch of red chilli power, pinch or two dry coriander powder and a pinch of heeng
- Add some water stir up
- Add chicken to the paste and stir it around, heat it up add some more water.
- Cover with the lid and simmer down and let the chicken cook – 15-20 mins for curry cut / 10 for boneless breast pieces
- Add 250ml full cream milk, in two rounds and raise the heat keep stirring till the gravy is of the required consistency.
- Add 1 tsp of kasoori methi crushing it into the gravy and stir it in.
- Turn the gas off and let it sit for 10 mins
- Serve with a little garnish of Kasoori Methi
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