Name: Kasoori Methi Chicken... recipe by Zeenath Fathima at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: Chicken bone-in 1 1/2 kg; Ginger garlic paste 1 1/2 tbsp; Salt 1 tbsp; Tomato puree 3 tbsp; Onions chopped 3; Roasted cumin powder 1 tbsp; Roasted coriander powder 1 tbsp; Kashmiri red chilli powder ciba spices 2 tsp; Coriander leaves chopped 1/4 cup; Kasoori methi ciba spices 2-3 tbsp; Oil 1/2 cup; Lemon small 1

ABOUT Kasoori Methi Chicken... RECIPE

A super easy variation in a dish with kasoori methi. It is the star ingredient in this awesome looking curry. The addition of other spices make it a bit spicy and tangy too. A complete concoction of spiceblend, chicken and kasoori methi. This looks so good and fiery due to the kashmiri red chilli added but it is not very spicy and kids also can enjoy this gravy. The tomato puree can also be increased according to one's choice and lemon can be used as desired. It goes well for suhoor and dinner after iftaar in Ramadan both with rice and rotis. Serve it alongside some salad and relish it's yummy taste. Your tastebuds will love it as fasting in this scorching heat makes you dehydrated and weak. This aromatic and flavourful gravy will be welcomed by everyone due to it's lovely look and taste. Happy Fasting !!!!!!!!!!!!

Ingredients Serving: 6

Chicken bone-in 1 1/2 kg
Ginger garlic paste 1 1/2 tbsp
Salt 1 tbsp
Tomato puree 3 tbsp
Onions chopped 3
Roasted cumin powder 1 tbsp
Roasted coriander powder 1 tbsp
Kashmiri red chilli powder ciba spices 2 tsp
Coriander leaves chopped 1/4 cup
Kasoori methi ciba spices 2-3 tbsp
Oil 1/2 cup
Lemon small 1

Instructions

Heat oil and saute onions at first.
Add all the spices including salt except kasoori methi.
Saute on a low to medium high heat until onions are nicely done.
Add tomato puree now along with the chicken pieces.
Saute all until the chicken gets coated well with the spices.
Add a cup of water and cover with a lid.
Allow it to simmer on low heat for the first 10-12 minutes and then increase the heat to medium high.
Cook for 12 more minutes until the chicken gets done and the gravy looks thick.
Add kasoori methi and chopped coriander.
Cover and let it cook for 5 more minutes.
Switch off the flame and squeeze a small lemon if desired. It gives a tangy flavour to the dish. However it is optional.
Serve this yummy dish with rice, rotis or naans either at suhoor or dinner in Ramadan.

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