Cumin seeds- 1 tsp Green cardamom- 4 Cloves-3 Cinnamon- 1/2 inch piece Black cardamom-1 Bay leaf-1 Onion sliced-2 medium Ginger chopped-1” piece chopped Garlic cloves- 5 Oil- 1.5 tbsp
Tomato purée- 1 cup or purée of 2 fresh tomatoes Red Chilli powder- 1 tbsp Coriander powder-2 tsp Cumin powder-1 tsp Garam masala powder- 1/2 tsp (Link to our Garam Masala Recipe: https://youtu.be/1trte...) Kasuri Methi (Roasted and Crushed) - 1 tsp Amchur powder (Dry Mango Powder)- 1/4 tsp Oil- 3-4 tbsp
Preparation:
Marinate the chicken pieces with turmeric powder, curd/yogurt & salt as specified. Set aside for 30 mins. To make the paste, heat oil in a pan & add all the whole spices as specified above, sliced onions, ginger & garlic. Mix well & fry it on medium heat for 4-5 mins till the onions are soft & start changing colour. Remove and cool. Grind it into a coarse paste first, then add 3 tbsp of water & blend it into a smooth paste. Make a purée of 2 medium sized tomatoes. Alternatively use readymade tomato purée.
Process:
Heat oil in a kadai or pan & add the blended paste. Sauté & stir on medium heat for around 4 mins till the mixture is fried & oil separates. Make sure the colour doesn’t become brown. Now add the tomato purée and sauté for around 2 mins till oil separates. Add the Red Chilli powder, Coriander and Cumin powder, mix well and sauté on medium to low heat for around 5 mins till oil separates. You can add a splash of water and continue sautéing if the masala tends to stick to the pan. Now add the marinated chicken and fry & stir it on high heat for around 3 mins. Continue to bhunno(sauté)on medium heat for another 10 mins. Mix it well, lower heat to minimum and cover & cook for 5 mins. Remove lid, add garam masala powder, give a stir and then add 250 ml water and 1/4 tsp salt. Mix it well and cover & cook on low heat for 15 mins. Now add the fenugreek leaves & amchoor powder. Mix it and simmer for 3-4 mins. Serve hot with roti or rice.
