Ingredients:

• 1 kg – Chicken
• 3 tbsp – methi, dried and crushed
• 5 – Onions (medium sized) (made into paste)
• 1 tbsp – ginger-garlic paste
• Lemon Juice (1 full Lemon)
• 1tsp – Dhania powder
• 1 tsp -jeera powder
• 1 tsp – Turmeric powder
• 1 tsp – chilli powder
• 1 – Bay Leaf
• Salt – to taste
• 4 tbsp – oil

Method:

1. Marinate the chicken with curd, turmeric powder, salt, chilli powder, add the lemon juice and leave for 1/2 hour.
2. Boil the chicken for about 10 mins.
3. Pour oil into a kadai, add the bay leaf.
4. Then fry the onion paste with about 1 tsp of turmeric and chilli powder and salt.
5. After the onion paste is fried, add the ginger and garlic paste.
6. Fry for some time, add the chicken (reserving stock) and some curry leaves.
7. Keep the gas in medium flame and keep mixing the chicken with the masala.
8. Once it is dry, add in the stock and keep stirring.
9. Towards the end, add dhania, jeera powder, crushed methi, mix for few minutes and put off.
10. For garnishing, put some chopped dhania leaves.

Recipe courtesy of Madhubanti Maitra