Salams all…hope all’s well and life is treating you well! I’ve had a few weeks of sickness (seriously this old age is killing me…although I still believe I’m #Forever21 😬) but insha’allah I’ll be ok and on the mend soon. Seeing as I’ve had a weekend with having my feet up and being pampered (plus how many non stop episodes of Friends can one watch) I thought I’d quickly post this recipe for Kasuri Methi Chicken. This is such a lovely quick dish, flavoursome and colorful! I like to make this on a Monday cos I usually have the Monday blues and cba doing anything! One of the main ingredients is Kasuri Methi (dried fenugreek leaves) which is readily available in most Asian grocery shops.
1 Chicken (cut into 8/12 pieces, cleaned and drained)
1 tsp ginger garlic paste
1/4 tsp turmeric
1 tsp Salt
1 and 1/2 tsp red chili powder
1 large or 2 small onions (sliced thinly)
1 tin of chopped tomatoes (fresh can also be used)
2 medium potatoes (peeled and large cubes)
3 TBS Tandoori Powder
2 TBS of Kasuri Methi (dry fenugreek)
2 tsp coriander/cumin powder
Chopped fresh coriander
Marinate the chicken with the ginger garlic paste, red chilli powder, salt and turmeric..leave aside for around half and hour.
Meanwhile in a separate pot add some oil and cook onions until soft and slightly pink. Add the marinated chicken and cook on medium heat until the colour changes on the chicken.
Now add 3 tbs of Tandoori powder, 1 tin of chopped tomatoes (you can blend it if u want first) mix, cover with a lid and cook on medium heat, after a while stir again, check if oil has separated and add the cubed potatoes also add a bit of boiled kettle water to loosen the masala and so that the potatoes can cook…now add 2 tbsp of Kasuri Methi and 2 tsp of coriander/cumin powder and mix again and let this cook further.
Check if potatoes are tender and also taste for salt and Chillies (add if needed) Garnish with fresh chopped coriander.
Serve with home made rotlis (chappatis) or tandoori naan.
Marinate the chicken with the ginger garlic paste, red chilli powder, turmeric and salt
Mix the spices well and keep aside for around half an hour
In a separate add the oil and soften the onions (let them go slightly pink)
Mix gently, cover with a lid and let the chicken cook until colour changes
Now you can see the colour has changed
Add the chopped tomatoes and the tandoori powder
Mix well and cook further on low to medium heat until the oil starts to separate
Add potatoes and let it cook further
Now add the kasuri Methi and the coriander cumin powder, mix gently
Cook further until the chicken and potatoes have cooked through
Garnish with fresh chopped coriander