Spicy Kasoori Methi Chicken Gravy

If you are a regular visitor here you would know that non-veg recipes are very limited here, mostly because I don't cook them too often and have  limited exposure when it comes to eating-cooking chicken/fish based dishes. Off-late I have been quite open to trying a lot of shrimp and fish dishes in restaurants here in Tampa and realized my taste-buds are more suited to sea-food than red meat. I am happy about that because sea-food is definitely very nutritious and high in protein content and don't mind becoming accustomed to that kind of food :). Chicken strictly has to be either tandoori based or really hot Chettinadu style for me to even consider eating them.

I tasted this Kasoori Methi Chicken in my Sis-in-laws' place a few months back and immediately fell in love with it. I always look forward to eating non-veg dishes cooked by my SIL, she cooks them really spicy and tasty and I like them that way. I got an outline of the recipe from her and added my own twist to the dish and was extremely happy when it turned out to be absolutely delicious. If you are fond of Chettinadu based chicken dishes I am sure you would love this :).

Ingredients

Serves - 4
Spice Level - High
Prep Time - 20 min
Cook time - 20 min

Chicken - 1/2 kg , cut into small pieces
Onion - 2, chopped finely
Tomato - 2, chopped roughly
Green chillies - 4, slit lengthwise
Ginger-Garlic paste - 1 Tbsp
Plain Red chilli powder - 1 Tbsp
Coriander powder - 2 Tsp
Pepper Powder - 1 Tbsp
Cumin Powder - 1 Tbsp
Kasoori Methi - 1/3 cup, tightly packed
Salt - as per need
Water - 1/2 cup or as per need
Oil - 4-5 Tbsp
Cloves - 3
Cinnamon - 1 inch piece, one
Cardamon - 2
Pepper - 1 Tsp
Cumin - 1  tsp

For marination of chicken

Pepper powder - 1 tsp
Coriander powder - 1 tsp
Lemon - juice of half a lemon
Yogurt - 1 Tbsp
Salt -1 Tsp
Plain red chilli powder - 1 tsp
Turmeric Powder - 1/2 tsp
Ginger-Garlic paste - 1 tsp

How do you do it

1. Firstly, clean and wash the chicken and marinate it with the ingredients under "for marination". Refrigerate for a minimum of 1 hr. I did this overnight and would suggest doing that if you have time.

2. Take a small pan and dry roast the kasoori methi for a couple of minutes until it turns a darker shade and keep aside.

3. Heat oil in a kadai, add cloves, cinnamon, pepper, cardamom and let them roast. Add onions, green chilli and ginger-garlic paste and saute well until they are cooked well.

4. Add tomatoes now and little bit of salt and mix well and saute until the tomatoes are soft and mushy and cooked well. Add all the spice powders - coriander, pepper, chilli, cumin and saute well. Add the marinated chicken pieces, saute them for 3 minutes, then add 1 cup water and remaining salt now mix well, close the kadai with a lid and cook in medium flame for 7-8 minutes or until the chicken is almost cooked.

5. Remove lid now, lower flame completely, crush the roasted kasoori methi and add it to the kadai and cook for 5-8 minutes until the chicken is fully cooked and is tender and all the flavors are blended well. The consistency of this dish is semi-dry or with little gravy. Add water according to the consistency you prefer.

6. Switch off flame, and let the chicken remain in the kadai for 15 minutes for it to absorb all the flavor.

7. Serve this with rotis or dosai for a super combination.