500 G. Chicken (curry cut)
1 Onion (finely chopped)
2 Fresh green chili’s (chopped)
1 in. Ginger (fine chopped)
4 Pods Garlic (chopped)
1C. Yogurt (whisked)
½ Tsp. Garam masala powder
½ Tsp. Cumin powder
½ Tsp. Coriander powder
1 Tsp. Cinnamon powder
4 Tbsp. Oil
1 Tsp. Black pepper corns (crushed)
3 Green cardamoms (crushed)
¼ C. Coriander leaves (chopped)
1 Tsp. Kasuri methi
1 Tbsp. Lemon juice
½ Tsp. Honey
½ C. Water
Salt to taste
Heat oil in a pan & add cinnamon powder, green cardamom, cloves & pepper corn. Once fragrant, add chopped onions, ginger – garlic, chilies and cook for 7-8 minutes.
Add the cumin powder, garam masala powder, coriander powder & mix well.
Stir in the chicken pieces and sear on high flame for 5-10 minutes.
Now add the yogurt & mix evenly coating the chicken pieces.
Add water, kasuri methi, lemon juice, honey & keep stirring while the gravy simmers, approximately for 5-6 minutes or till the chicken is cooked.
Once the chicken looks cooked, garnish with chopped coriander & serve hot with roti’s, naan or parathas.