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This is a throw-together of simple daily ingredients to make a comforting bowl of warm, thick chicken gravy with fenugreek leaves!
In a deep-bottomed vessel, put the oil, minced onions and saute on a medium heat.
Then add the ginger, garlic, green chilli paste and saute well on a low flame till the onions begin to brown.
Now, add the tomatoes and let the mixture cook till it turns a little jammy and the oil separates from the sides of the vessel.
Put in the dry powders (turmeric, coriander, chilli, cumin) and mix well on a low flame.
Then, put in the chicken and coat well on both sides with the masala - till the outside of the chicken is cooked well.
Finally, put in the chopped methi and cover.
Once the methi wilts, it will release water - at this stage put in the salt and continue to cook till the chicken is perfectly done. Add a little water depending on the consistency you want - I like a semi-liquid gravy.
At this point, sprinkle the garam masala from the top and rub the kasuri methi between your palms and sprinkle over.
Serve the chicken hot with chapatti or rice.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
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Item(s) Subtotal: ₹689.00
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Total: ₹689.00
Grand Total: ₹689.00
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