HEADLINES:

METHI CHICKEN

This is a very popular North Indian dish and it is very healthy too because of the fenugreek leaves which is of lot of medicinal properties.

Chicken

: 1 kg

Cardamoms

: 5

Cinnamon

: 1" stick

Cloves

: 8

Coriander leaves, chopped

: 15 gm/1 tbs

Dough to seal casserole

Fenugreek

: 15 gm/1 tbs

Garlic, chopped

: 30 gm/2 tbs

Ginger, chopped

: 30 gm/2 tbs

Ginger juliennes

: 20 gm/4 tsp

Green chillies

: 5

Oil

: 80 gm/ 1/3 cup

Onions, chopped

: 360 gm/1 1/2 cups

Red chilli powder

: 5 gm/1 tsp

Salt

: To taste

Tomatoes, chopped

: 240 gm/1 cup

Yogurt

: 240 gm/1 cup

Marinade chicken in whisked yogurt and salt for half an hour. Meanwhile, heat fat in a kadhai, crackle cardamoms, cloves and cinnamon. Add onions and sautetill golden brown. Stir in chopped garlic, ginger and green chillies.
Add red chilli powder and tomatoes and stir-cook till fat surfaces. Add chicken with the marinade and 240 ml/1 cup water.
Bring to boil, cover and simmer till the fat is visible on the sides once again and the chicken is tender. Remove to an oven proof casserole, sprinkle with fenugreek, ginger juliennes and coriander, cover and seal with dough. Place in a preheated oven at 325°F for 15 minutes.
Time: Preparation: 45 minutes, Cooking: 45 minutes
To Serve: Open casserole and serve simmering hot with any bread, roti, naan, paratha.