1 whole chicken cut into 10 pieces(or boneless - cut into small pieces, around 2”)
1 cup yogurt(or curd - hang for 15 minutes)
5-6 tbsp oil
½ tsp garam masala
Salt to taste
white pepper to taste
1½ tsp fenugreek leaves(kasoori methi)
1 cup whipping cream
GRIND TO A PASTE
1 large onion
6 flakes garlic
1” piece ginger
1-2 green chillies
Method
1. Heat oil. Add grounded paste and fry on low heat for 3-4 minutes till pink and soft.
2. Add chicken, salt, garam masala and white pepper.
3. Fry for 3-4 minutes till chicken changes colour.
4. Add yogurt and kasoori methi. Mix well and stir for 3-4 minutes.
5. Cover, lower heat and cook till chicken is tender, approximately for 10 minutes.
6. Add cream. Mix well and give one boil on low heat.
7. Garnish with kasoori methi.
