Ingredients:

• 1 kg – Chicken
• 250g – Yoghurt
• 100g – Ghee
• 300g – Onion
• 30g – Garlic chopped
• 50g – Ginger chopped
• 6 – Green chillies
• 250g – Tomatoes chopped
• 1 tsp – Red Chilli powder
• 1 tsp – Coriander powder
• 1/2 tsp – Turmeric powder
• 10g – Kasuri Methi
• 1/4 cup – Fresh Coriander leaves chopped
• Salt to taste
• 2 each – Whole Cardamom, Cloves and Cinnamon
• 1/4 cup – Oil

Method:

1. Marinate chicken with yogurt, salt and red chilli powder.
2. Refrigerate for two hours.
3. Heat oil in a pan and fry whole cardamom, cloves and cinnamon sticks.
4. To this, add chopped onions and fry till golden brown.
5. Add chopped ginger, garlic and green chillies and cook for a minute.
6. To this add turmeric powder, coriander powder and stir for 1 minute.
7. Add chopped tomatoes and cook till oil separates.
8. Now add the marinated chicken and cook over high heat for 2 mins.
9. Add kasuri methi, cover it and cook over low flame till the chicken done.
10. Before serving sprinkle fresh coriander leaves on it.
11. Serve hot with chapatti, naan or Paratha.

Recipe courtesy of Dr. Seema Laqman