Soft tender chicken cooked with methi leaves and curd. It slips into mouth just like makhmal(velvet).
INGREDIENTS:
Chicken (500gms).
Curd (200gms).
Onion (3 big).
Charmagaz seeds (1 Tablespoon).
Kasuri Methi.
Green Chiilies (4-5).
Salt to taste.
Fenugreek seeds (1 pinch).
Oil 2 teaspoons.
Garam masala powder (1/2 Table spoon).
Coriander(dhaniya) powder (1 Table spoon).
Ginger-garlic paste (1 Tablespoon).
PROCEDURE:
Marinate chicken with curd and salt for 30min, now grind onion, charmagaz, 2 green chillies, kasuri methi to paste. Heat oil in a a non-stick kadai, once oil gets heated add fenugreek seeds and the ingredients paste and cook them properly, now add garam masala powder, dhaniya powder and cook. Add marinated chicken and cook in simmer and closed. Stir in intervals and check till chicken gets softer, meanwhile add chillies and cook. Once the chicken and the chillies get softer so that nice aroma of chillies gets into chicken. Remove from stove and serve it, velvety soft chicken is ready to be served with rice, paratha or pulao.
INGREDIENTS:
Chicken (500gms).
Curd (200gms).
Onion (3 big).
Charmagaz seeds (1 Tablespoon).
Kasuri Methi.
Green Chiilies (4-5).
Salt to taste.
Fenugreek seeds (1 pinch).
Oil 2 teaspoons.
Garam masala powder (1/2 Table spoon).
Coriander(dhaniya) powder (1 Table spoon).
Ginger-garlic paste (1 Tablespoon).
PROCEDURE:
Marinate chicken with curd and salt for 30min, now grind onion, charmagaz, 2 green chillies, kasuri methi to paste. Heat oil in a a non-stick kadai, once oil gets heated add fenugreek seeds and the ingredients paste and cook them properly, now add garam masala powder, dhaniya powder and cook. Add marinated chicken and cook in simmer and closed. Stir in intervals and check till chicken gets softer, meanwhile add chillies and cook. Once the chicken and the chillies get softer so that nice aroma of chillies gets into chicken. Remove from stove and serve it, velvety soft chicken is ready to be served with rice, paratha or pulao.
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