Ingredients:
1-1/2kg chicken cut into karahi pieces
For the marinade
1tsp each, ginger and garlic paste
2tsp yoghurt
1tsp red chilli powder
½ tsp cumin powder
Salt to taste
For the gravy
2 cardamoms
1 cinnamon stick
3 green chillies, chopped
½ tsp black cumin seeds
2 cups chopped fenugreek leaves
1 lemon juice
2 onions chopped
2 tomatoes chopped
Method:
Mix all the ingredients and marinate the chicken for 30 minutes.
Grill in a pre-heated oven till golden brown.
For the gravy, roast cardamom, cinnamon, black cumin seeds and chopped onions till golden brown.
Add fenugreek leaves and sauté for four minutes.
Add tomatoes and chicken and cook till the aroma of the fenugreek leaves comes out.
Put lemon juice, garnish with ginger juliennes and serve.
ujala