Ingredients:

• Chicken (boneless) – 1 pound
• Curd – 1/2 cup or 3 big tsp
• Chilli powder – 2 tsp
• Salt – to taste
• Turmeric powder – 1 tsp
• Onion – 1, big
• Medium sized Tomato – 1
• Ginger Garlic paste – 2 tsp
• Garam Masala – 1/2 tsp
• Fenugreek – 2 tsp
• Vegetable oil – 2 tsp
• Cumin seeds – few

Method:

1. Marinate the chicken with curd, chilli powder and salt. Heat vegetable oil in a pan. Put some cumin seeds and allow it to splutter.
2. Add finely cut tomato and onions.
3. Add salt, turmeric powder, chilli powder and fry till golden brown.
4. Then add ginger garlic paste and fry, till oil comes out.
5. Add the marinated chicken and cook in medium flame.
6. Keep stirring in between and lots of water will come out.
7. After it becomes dry, cook it, in slow flame and cover all the time.
8. This makes the cooking time faster.
9. When fully cooked, you will see oil on the side of the pan.
10. Then add the kasuri methi and add 1 cup of water.
11. Allow it to boil for 5 more mins (till the kasuri methi becomes soft).

Recipe courtesy of Sucheta Tripathi