Spicy Tomato Chicken Fenugreek
1 chicken breast – cut into bite size pieces
2 medium size onions – finely chopped [makes 3 cups]
1 large tomato – chopped
2 large fresh garlic cloves – minced [makes 2 teaspoons]
1 1/2 teaspoon fresh ginger – minced
1/8 teaspoon turmeric
1/4 teaspoon red hot chili powder
1/8 teaspoon cumin powder
1/8 teaspoon coriander powder
1 Tablespoon Dry Fenugreek Leaves [Kasuri methi]
1/2 cup plain yogurt – smooth consistency
1/3 cup vegetable oil
1 1/2 teaspoon salt [or according your taste]
1 Tablespoon cilantro – chopped
Heat oil in a pan over a medium high heat for about one minute or till hot.
Add garlic, give a couple of stirs and add chopped tomato. Cover the pan.
Cook the mixture for about six minutes or till the texture becomes soft and sauce like. Stir occasionally
Add finely chopped onions followed by ginger. Stir well. Cover the pot.
Cook the ingredients for about 10 minutes.
Stir occasionally to make sure ingredients do not burn and stick to the pan.
You will see oil released from the sides of the ingredients, that is an indication that the ingredients are cooked.
Thereafter add turmeric, red chili powder, cumin, coriander, dry fenugreek leaves [Kasuri Methi] to the pan and stir the ingredients well. Cook it for one minutes.
Add chicken pieces. Stir well. Cover the pot and cook the ingredients for two minutes.
Add yogurt. Stir well.
Add half a cup of water followed by salt. Stir well.
Cover the pot, lower the heat to low and cook the ingredients for five minutes.
Garnish the chicken with chopped coriander leaves.
Goes well with Paratha, Naan, Chapatis, Rice.