Cooking Time: 30 minutes
Ingredients:
For Marinade:
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|
| Chicken(cut into pieces) |
1 kg |
| Hung Curd |
1 cup |
| Ginger, Garlic and Green Chilli Paste(ground together) |
3 tbsp |
| Salt & Red Chilli Powder |
to taste |
For Gravy:
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| Onion(finely chopped) |
200 gms |
| Tomatoes(finely chopped) |
200 gms |
| Green Chillies(finely Chopped) |
2-3 nos |
| Garam Masala Powder |
1 tsp |
| Salt, Black Pepper |
to taste |
| Dhania Powder |
1/2 tsp |
| Turmeric Powder |
1 tsp |
| Red Chilli Powder |
1 tsp |
| Dried Fenugreek Leaves(kasoori methi) |
2 tbsp |
| Oil |
2 tbsp |
Method:
- Wash, clean and cut the chicken into pieces.
- Mix all the ingredients for the marinade. Add chicken pieces and refrigerate for an hour.
- In a microwave safe bowl heat oil at 100% power for 30 secs. Add chopped onions and microwave for 5 mins.at 100% power, till golden brown. Stir in between.
- Add all the spices (except dried fenugreek leaves) and chopped tomatoes and microwave for 5 mins. at 100% power. Stir in between.
- Add chicken pieces and microwave (covered) for 7-8 mins. at 100% power. Reposition frequently.
- Lastly, add dried fenugreek leaves and microwave (covered) for 2 mins. at 60% power. Allow to stand for 5 mins.Serve hot with naan or parantha.
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