'Kasoori Methi Chicken' or 'Chicken curry with dried fenugreek leaves' has a distinct flavor. It is a very light and delicious recipe. A polite dish that takes very few ingredients and very less time. The aroma of this chicken curry is just wow! A mouth watering recipe which is light on your stomach but gives you absolute satisfaction!
Ingredients:
Okay, let's start!
Let the pressure cooker cool down and then open it. I bet, it will be hard for you to wait for that long because of the aroma of this recipe!
Serve 'the kasoori methi chicken curry' hot with steam rice.
This simple but aromatic chicken curry would make your day!
Last but not the least, this chicken curry would be watery and it tastes great that way. Besides, if you want to use mustard oil in place of refined oil, that would be a nice choice too but it is absolutely up to you.
Good luck and enjoy the recipe!
- Chicken - 1/2 kg.
- Kasoori methi (Dried fenugreek leaves) - 1/2 cup
- Onion - 1 medium size
- Ginger-garlic paste - 2 tablespoons
- Green chili - 5
- Tomato - 1 big size
- Turmeric powder - 1 teaspoon
- Red chili powder - 1 teaspoon
- Garam masala - 2 tablespoons
- Green Cardamom - 6
- Cloves - 3
- Cinnamon stick - 1 inch long cinnamon stick
- Bay leaf - 2
- Refined oil - 4 tablespoons
- Salt to taste
Okay, let's start!
- Wash the chicken
- Add 1 tablespoon of refined oil, salt, turmeric, red chili powder and 1 tablespoon of garam masala to the chicken
- Slice the onion, slit the green chilies and cut the tomato into 8 pieces. Now add these too in the chicken
- Now mix these ingredients very well with the chicken and set aside for 5 minutes
- Meanwhile, heat the remaining oil in the pressure cooker and add green cardamom, cloves, bay leaves and cinnamon stick, let these splutter
- Now add the chicken with the marinade, cook for 10 minutes without covering it
- In goes the remaining 1 tablespoon of garam masala, mix it well with the chicken and add a cup of water
- After adding the water, add 'Kasoori Methi', the game changer of this recipe
- Immediately cover it and pressure cook on high flame for 5 minutes and then on low flame for another 5 minutes, two whistles and your house will be filled with the aroma of kasoori methi
Let the pressure cooker cool down and then open it. I bet, it will be hard for you to wait for that long because of the aroma of this recipe!
Serve 'the kasoori methi chicken curry' hot with steam rice.
This simple but aromatic chicken curry would make your day!
Last but not the least, this chicken curry would be watery and it tastes great that way. Besides, if you want to use mustard oil in place of refined oil, that would be a nice choice too but it is absolutely up to you.
Good luck and enjoy the recipe!
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