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Wednesday, June 6, 2012

Methi Chicken


1.Chicken- 1 Kg(Cut into medium pieces and washed thoroughly)
3.Turmeric powder
4.Onion- 4 pc (Grated)
5.Ginger paste- 1 teaspoon
6.Garlic paste- 1/2 teaspoon
7.Coriander(whole) -1 teaspoon
8.Red Chilly powder-1/4 tsp
9.Black pepper (whole)- 1 teaspoon
10.Green cardamom-3 pc
11.Cinnamon-2 pc(1 inch each)
12.Bay leaves-1
13.Curd-100 gm(water drained using muslin or cotton cloth and then bitten well using a spoon,)
14. Refined oil-1/2 cup
15.Kasori Methi
16.Amul Fresh Cream-100 ml
17.Kaju paste-3 teaspoon.


1.Add 2 tsp of salt and 1/4 tsp of turmeric powder and mix well with the chicken and keep aside for 30 mins.
2.Drain the water well that comes out of the chicken after 30 mins.
3.Make a fine paste of the whole coriander,black pepper,cardamom,cinamon and the ginger-garlic paste.
4.Mix the masala paste well with the chicken.
5.Add the thick & bitten curd.Mix well and keep it aside for 30 minutes for the marination.
6.Take a Kadai,add refined oil and wait till the oil is hot.
7.Add 1 bay leaf,grated onion.Fry it till golden brown.
8.Add the marinated chicken cook it in low flame for 8-10 mins.You will see water coming out of the chicken and the chicken will get cooked with that water itself.
9.Raise the flame so that the water dries out completely,Keep if stirring so that the masala does not stick to the Kadai.After a few minutes the water will dry out completely and the oil will come out.
This will fry the entire masala.
10. Check out the salt,add according to taste if required.
11.Add two teaspoon of kaju paste and mix well.
12.Now sprinkle two teaspoon of kasori methi and mix all well with the chicken
13.Turn off the gas now.
14.Mix the Amul fresh cream well the cooked chicken.
15. Now cook it again for 2 minutes (Constant stirring is a must).
16.Serve hot with Rice /Rotis.

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