Marinate chicken with curd, ginger and garlic paste, turmeric and salt. Keep it aside for half an hour.
First saute garam masala in oil.
Fry onion. When it is soft, add green chillies.
After that add methi leaves. Mix for 8-10 mins.
Then add coriander powder and marinated chicken and cook on high heat.
When chicken softens, add readymade garam masala and pepper powder. When it boils, cover it for 10 mins.
Lastly, add fresh cream. Serve hot.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.