In a wide bottomed vessel, heat oil. On low heat, add shahi jeera and fry for a few seconds. Add curry leaves, toss them and then add chopped onions, salt and turmeric. Key Ingredients: fenugreek
Increase the flame to medium and fry till the onions turn golden brown (around 8 minutes).
Add ginger & garlic paste and fry for 1-2 minutes till the raw small disappears.
Add chicken add cumin powder, coriander powder, chilli powder, mix well, cover and cook for 4-5 minutes stirring in between.
Add tomato paste, water and bring it to boil on high flame.
When the gravy starts boiling reduce the flame to medium, cover and cook for around 10 - 15 minutes or till the chicken is tender and the gravy starts turning thick. By this time the oil starts floating on top of the gravy.
Add whisked yoghurt, gently mix, add freshly chopped methi leaves, gently mix so the chicken pieces do not break.
Lower the flame and allow to cook uncovered for 5 minutes.
Just before turning off the heat, add garam masala powder, mix well, adjust salt and chilli powder if required.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, rotis or naan.
, vegetable oil
, black cumin
, curry leaves
, cumin seeds
, coriander powder
, red chilli
, garam masala
, coriander leaves