Chicken methi malai

Ingredients

For cashew-almond paste:          

 

  1. Cashew nuts – 5 – 6
  2. Almonds – 5 -6
  3. Warm water – 3-4 tbspoon

For onion paste:

  1. Onion sliced – 1 medium
  2. Ginger – inch piece
  3. Green chili – 1
  4. Garlic – 4nos
  5. Water – ¼ cup

For marinating chicken

  1. Chicken – 200 gms
  2. Chili powder – ¼   tsp
  3. Turmeric powder – a pinch

Other Ingredients

  1. Oil – 2 tablespoons
  2. chili powder – ¼ – ½ tsp ( depends on taste )
  3. coriander powder – ¾ tsp
  4. turmeric powder – a pinch
  5. garam masala powder – ¼ tsp ( cardamom, cloves, cinnamon )
  6. Fenugreek leaves (methi leaves) washed & chopped – 1 cup- 100 gms
  7. Salt – to taste
  8. Water – ½ cup or as required
  9. Cream – 2 tb spoon

Instructions

  1.  Soak almonds and cashews in warm water for 10-15 minutes. Grind to a soft past & keep aside.
  2. Fry onion, garlic, ginger , green chili in 1 tbspoon oil, till soft – grind to a paste and keep aside.
  3. Add I tbspoon oil into the same pan, spread chicken pieces and shallow fry till chicken is cooked and soft.
  4. Add chopped methi leaves to the chicken, mix well on low fire, till leaves cook & shrink.
  5. Add chilly, coriander and turmeric powder & enough salt fry for a few more minutes.
  6. Add onion paste fry again, add some water cover and cook for 10 minutes on low flame.
  7. Once oil comes out, gravy is thick , add cashew paste, bit more water, cook for 2-3 minutes.
  8. Off the fire add cream, coriander leaves mix well.
  9. Ready to serve with chapathi.
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