Contributed By: indu
Just the way my dad taught me...
It's a quite simple recipe yet when served, will be raved for a fine dish...
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Total Preparation Time: 45 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: 45 minutes
Number of Servings: 4
Origin: Asian
Special Features: Make Ahead
Meal Type: Entree
Ingredients
500 Gm Chicken legs (no skin)
2 Lg Onions(Finely chopped)
1/4 cup Tomato puree
1/2 cup Yogurt
2 Green chillies (chopped)
1 tsp Each ginger and garlic paste(or fresh minced)
3 tblsp Fenugreek leaves
1/2 tsp Each cumin seeds, mustard seeds and dried red chilli flakes,
1 tsp Each cumin powder, coriander powder, turmeric powder, curry powder and garam masala.
Salt and pepper to taste
1/2 cup Chopped coriander( cilantro)
3 tblsp Olive oil
Preparation
In a skillet heat oil and add cumin seeds, mustard seeds and chilli flakes. Just as popping sound stars add onions and ginger garlic paste.
Saute till onions are light gold in color, then add the chicken. Add all ground spices except garam masala and keep tossing the chicken so the spices are mixed well.add salt and pepper as your taste. Add yogurt and cook until all yogurt is no more seen.
Now add the tomato puree and fenugreek leaves, also 1/4 cup of water, cover and let simmer for 20 mins on medium low heat. Keep tossing in between so it doesn't stick to the bottom of the skillet.
Finish off with sprinkling the coriander leaves and green chilli. Serve hot with naan.
Cook's Notes
This dish can be served with plain rice as well.
Cover the skillet after adding coriander leaves and you'll find the smell of the herb incorporated in the dish.
If you're not a fan of spicy food, then omit red chilli flakes and green chillies.
Nutrition Information