I’m planning to cook chicken for dinner tonight. I’ve tried a few delicious recipes in the past – Chettinad chicken, chicken tikka masala, chicken cooked in south Indian style, honey chicken and chicken stir-fry. Now I want to move on to another recipe, something with a new flavour and different spices. While flipping through cookbooks, I came across this recipe that is flavoured with dry fenugreek leaves and sounds ‘lip-smackingly’ delicious.

Ingredients:

1 chicken – washed and cut into pieces

For marinade:
1 cup hung curd
3 tbsp ginger-garlic-green chilli paste
Salt and red chilli powder to taste

For gravy:
4 large onions – finely chopped
4 tomatoes – finely chopped
2 green chillies – chopped
1 tsp garam masala
Salt and black pepper to taste
½ tsp coriander powder
1 tsp turmeric powder
½ tsp red chilli powder
2 tbsp dried fenugreek leaves or kasoori methi
2 tbsp oil

Method:

• Mix all the ingredients for the marinade. Add the chicken pieces and refrigerate for an hour.
• Heat oil in a wok and sauté the onions till light brown.
• Tip in all the spices and tomatoes and cook for 5 minutes, stirring all the while.
• Add the chicken pieces and cover and cook for a few minutes on high heat, stirring occasionally.
• Reduce the heat and add fenugreek leaves.
• Cook for a few minutes on medium heat.
• Add 1.5 cups of water and simmer for while.
  Serve with naan or steamed rice.