Instructions
1
Take a large pot or wok, big enough to low-boil all the chicken, and mildly hot the fat in it.
2
Once the fat is fiery, toss in sliced bulb produce and skillet-fry them until deep golden brown.
3
Then take them out on a plate and set aside.
4
To the same pot, toss in the cut up garlic and sauté for a minute.
5
Then toss in the cut up tomatoes and low-boil until tomatoes turn soft.
6
This would take about 5 mins.
7
Then return the fried bulb produce to the pot and mix gently.
8
toss in ginger paste and sauté well.
9
Now toss in the cumin seeds, half of the coriander seeds and cut up green chillies.
10
Give them a fast mix gently.
11
Next goes in the spices – turmeric dusting masala condiment and red chilli dusting masala condiment.
12
Sauté the spices well for couple of mins.
13
toss in the chicken pieces to the wok, masala condiment it with table salt to palate and low-boil the chicken covered on medium-low mildly hot until the chicken is almost cooked through.
14
This would take about 15 mins.
15
gradually sautéing the chicken will enhance the essence, so do not expedite this step by putting it on high mildly hot.
16
When the fat separates from the spices, toss in the beaten yogurt keeping the mildly hot on lowest so that the yogurt doesn’t split.
17
scatter the remaining coriander seeds and toss in half of the dried fenugreek leaves.
19
Finally toss in the dairy reduction and give a final toss together to combine everything well.
20
scatter the remaining kasuri methi and garam masala and offer the chicken handi fiery with naan or rotis.