Ingredients

• 1 kg - chicken
• 1 cup - yoghurt
• 1.5 cup - ghee
• salt to taste
• Whole Garam Masala:
• 5 green cardamoms
• 1 black cardamom
• 5 cloves
• 1 inch - stick cinnamon
• 1 bay leaf
• 1 pinch mace
• 1.5 cups - onion
• 3 tbsp - garlic
• 5 tbsp - ginger
• 6 green chillies
• 1.5 tsp - turmeric
• 1 tsp - coriander powder
• 1 tsp - red chilli powder
• 1 cup - tomatoes
• 2 tbsp - fenugreek
• 1.5 cup - coriander

How to Make Methi Chicken

• Clean chicken, remove the skin and cut each into 8 pieces.
• Marination: Whisk yoghurt in a large bowl, add salt and leave the chicken in this marinade for at least 30 mins.
• Peel, wash and chop onions.
• Peel and chop garlic.
• Scrape, wash and chop 3 tbsp ginger, cut the rest into juliennes for garnish.
• Remove stems, wash, slit, de-seed and chop green chillies.
• Wash and chop tomatoes.
• Clean, wash and chop coriander.
• Heat ghee in a pot, add whole garam masala and saute over medium heat until it begins to crackle.
• Add onions and saute until golden brown.
• Then add chopped garlic, ginger and green chillies, stir for 2 mins.
• Add turmeric, coriander powder and red chillies dissolved in 1.5 cup water and stir for 30 seconds.
• Now add tomatoes and fry until the fat leaves the masala.
• Add the marinated chicken along with the marinade and water (approx. 1.5 cup), bring to a boil. Cover and simmer until chicken is almost cooked and the fat leaves the masala once again.
• Adjust the seasoning.
• Sprinkle fenugreek, ginger juliennes and coriander. Cover with a lid.
• Seal the pot with dough and put it on pressure in the pre-heated oven for 15 mins (350 F).
• Open the pot at the table and serve with bread.