Last week had been really hectic for me with the MN Kerala association Christmas celebration and programmes, getting together for practices. So I couldnt do many posts. But today I am feeling much tired because of the nasty weather in MN today! From blizzard warnings yesterday to very low sub-zero temperatures, the weather is unbearable out here! Its -22 C here, so I decided to skip pre-school for my lil one. I feel like writing about something warm and hence today's recipe.
Methi leaves are my new-found love and I had done a post on Methi Parathas last month. Heres a chicken dish that would go with any meal, an awesome dish, with tomato and yoghurt based thick gravy which coats the succulent chicken pieces. The recipe has been inspired from a video by the Vah Chef on VahRehvah.com. Do check out his video on methi chicken. In his instructional video, the amount of ingredients have not been mentioned, so I have come up with a recipe that served the taste of my family well. So please adapt the recipe to your tastes.
Feel like curling up on the bed and snoozing the day away! ;-) Have a great warm day you all!!!
Chicken - 1 1/2 lb
Onions - 1 1/2 large
Tomatoes - 1 can (10 oz), chopped
Greem chillies - 1, sliced
Cumin - 1/2 tsp
Garam masala - 1/2 tsp
Chilli powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Ginger - 1" piece, chopped fine
Garlic - 2 big cloves, chopped fine
Yoghurt - 2/3 cup, whisked with a bit of water
Water - as needed
Kasoori methi - 1/2 cup
Coriander leaves - a handful
Heat oil in a large pan and add cumin.
Once the cumin splutters, add the chopped onions.
Saute until the onions are cooked and golden brown in color.
Add the ginger garlic paste and turmeric powder and saute until fragrant.
Toss in the chopped tomatoes and green chillies and mix well.
Once the tomatoes are slightly cooked, add the chilly powder and coriander powder and saute until fragrant.
Pour the whisked yoghurt in and stir well.
Close the pan with a lid and allow the tomato - yoghurt mix to cook for 5 minutes on medium flame.
After 5 minutes, stir the sauce well.
Add the kasoori methi and chicken and stir well to coat.
Close the lid again and allow the chicken to cook completely.
When the chicken is done, remove the lid and allow the sauce to thicken.
Once the sauce coats the chicken, remove from heat.
Source: Inspired from VahRehVah.com
- The amount of ingredients are those that worked for me, so feel free to change it to your preference.
- The chef on VahRehVah suggests adding chicken thigh meat in this recipe.
- Lamb meat can also be used (suggests the Chef), but be sure to pressure cook the lamb separately and add to the sauce.
Just reminding you that Santa's Holiday Challenge is still going on. Dont forget to send in your desserts on or before Dec 31, 2008 for a chance to win Santa's gifts!! Have a great day!