Ingredients:
2 chicken breasts (approx 300gms); chopped in even size small pieces,
For marinade-
2 tsp garlic paste,
1 tsp ginger paste,
Salt to taste,
1 tsp red chilli powder,
For gravy-
2 onions; thinly sliced,
1 cup kasoori methi (dry fenugreek leaves); soaked in water for 15 minutes,
4 tomatoes; finely chopped,
1 cup yogurt,
1/2 tsp turmeric powder,
1 tbsp coriander powder,
1 tsp red chilli powder,
2 heaped tbsp garlic paste,
1 tbsp ginger paste,
4 green chillies; finely chopped,
2 tbsp ghee,
Salt to taste.
Whole Garam Masala-
1 bay leaf (tejpatta),
4-5 cloves (laung),
2 sticks cinnamon (dalchini),
3-4 black cardamom (badi elaichi),
3-4 pods green cardamom (chhoti elaichi),
Small piece of mace.
Method:
Heat a pan and melt the ghee. When ghee heats up add onions and fry till they are golden brown. Add little salt to them to help them brown faster. Drain and blend them with little water to nice fine paste. Add cinnamon, black cardamom, green cardamom, little mace, cloves and bay leaf. Let this be on a low flame for few minutes, so that the flavors sink into the ghee.
Beat yogurt, add little salt, turmeric powder, coriander powder, red chilli powder and whisk well.
Then add ginger and garlic paste to the ghee and fry for 2 minutes. Then add drained methi and saute till it is fragrant (cooked). Add yogurt mixture and let it cook for 5 minutes. Then add the chopped tomatoes and let them cook till soft. Then add the brown onion paste. Cook for a while. Then add 4 chopped chillies and 1/2 cup water. Then add marinated chicken, mix and cook for 15-20 minutes or till chicken in cooked. Serve hot with butter roti, parathas or naan.