Methi Chicken - Prasad Naik
Marination:
Marination:
Marinate 1 kg Chicken Pcs in 1 cup curd,
1/2 tsp Haldi,
2tsp Garam Masala,
2 tsp Garlic paste,
1 tsp Ginger paste,
1 tsp Salt.
Keep for minimum 4 hrs or overnight in fridge is desired.
Method
Take Kadhai, Heat 2 tbsp of oil and fry 4 big slit Onions till brown. Add 3 chopped Tomatoes, 5 Garlic pods, 1/2 inch Ginger, 5 Cashew nuts, 2 tbsp Red Chilli Powder, 2 tsp Garam Masala saute for 5 minutes and grind to fine paste.
In a Vessel 2 tbsp oil to be heated, add 1/2 cup Dry Kasoori Methi, 2 Tejpatta, 2 Badi Elaichi, 4 Choti Elaichi, 1inch Cinnamon, 5/6 Cloves, 5/6 Black Pepper Corn & saute till it leaves its Aroma.
Add Marinated Chicken in it and mix well. Put a lid on and let the Chicken cook in marination juice. The Chicken would soak the juices and would become dry with marination coating on pcs. Add Onion Tomato paste and saute for 2 min and adjust the consistency by adding the water as per your requirement. Balance the Salt if required. Take one boil. Garnish with Fresh Coriander and put off the Gas.
With Great Aroma, Methi Chicken is ready to serve.
Take Kadhai, Heat 2 tbsp of oil and fry 4 big slit Onions till brown. Add 3 chopped Tomatoes, 5 Garlic pods, 1/2 inch Ginger, 5 Cashew nuts, 2 tbsp Red Chilli Powder, 2 tsp Garam Masala saute for 5 minutes and grind to fine paste.
In a Vessel 2 tbsp oil to be heated, add 1/2 cup Dry Kasoori Methi, 2 Tejpatta, 2 Badi Elaichi, 4 Choti Elaichi, 1inch Cinnamon, 5/6 Cloves, 5/6 Black Pepper Corn & saute till it leaves its Aroma.
Add Marinated Chicken in it and mix well. Put a lid on and let the Chicken cook in marination juice. The Chicken would soak the juices and would become dry with marination coating on pcs. Add Onion Tomato paste and saute for 2 min and adjust the consistency by adding the water as per your requirement. Balance the Salt if required. Take one boil. Garnish with Fresh Coriander and put off the Gas.
With Great Aroma, Methi Chicken is ready to serve.
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