Before I move on with the details of this post, I want to thank my dearest friend Pearl Marina for this lip smacking recipe. ❤
Given the range of soil variety, climate and agriculture, Indian cuisine encompasses a wide range of regional cuisines. Hinduism, primarily advocates, vegetarianism.
Some historians claim. chicken was introduced in Indian cuisine, by the Mughals – the Muslim rulers from Central Asia. This gave birth to the Mughlai cuisine, which is primarily, non- vegetarian.
Food or cuisine in India developed as per religious beliefs. Mughals were fond of rich, aromatic and spicy curries. Use of aromatic spices resulted not only an unique style of cooking food, but also spread around the world through Spice Trade.
The cuisine has evolved over the years, with twists added by passing generations.
Presenting here is an aromatic chicken curry, succulent and rich with the flavor of sun -dried fenugreek leaves aka kasoori methi.
The best part of the recipe is, it is totally oil -free. Whatever oil /fat that you see in the images, has been generated by the fatty chicken 😉
Here’s what I did………
500 grams – dressed chicken (cut up in pieces)
1 1/2 tbsp – dried fenugreek leaves/kasoori methi
1/2 cup – finely chopped onion
1 tsp – ginger paste
2 tsp – garlic paste
1 tsp – tumeric powder
1 tsp – red chili powder
1/2 tsp – garam masala
1 tbsp – cashew paste (optional)
1 tsp – cumin powder
1 tsp – coriander powder (optional)
1 nos – bay leaf
2-3 nos – cloves
1 cup – yogurt
salt to taste
Wash the chicken well.
In a large mixing bowl, prepare the marinade by mixing all the ingredients together, except the salt.
Add the chicken pieces to this mixture and add salt. For better result, fork the chicken pieces before adding to this marinade.
Marinate the chicken for 4 -5 hours or better still keep it marinated overnight for best result.
Heat a pan and tip in the chicken, marinade and all. Lower the heat, cover and cook till chicken is tender.
Serve hot with naan, chapati or rice.
Happy cooking !! 🙂
Cheers !! 😀