- Chicken, cut into pieces: 1 kg
- Onion, roughly chopped: 2
- Onion, sliced finely: 1
- Ginger paste: 1 tbsp
- Garlic paste: 1.5 tbsp
- Green chilies: 3
- Yoghurt: 1 cup
- Corn flour: 1 tsp
- Fresh methi/fenugreek leaves: 1/2 cup
- Kashmiri red chili powder: 1 tsp
- Green cardamoms: 6
- Cinnamon: 1 stick
- Bay leaf: 1
- Cloves: 4
- Mace: 1/2 tsp
- Ghee: 1 tbsp
- Garam masala powder: 1 tsp
- Coriander leaves: for garnish
- Salt, Sugar, turmeric to taste
Make a paste of 2 onions, garlic, ginger and green chillies. Mix half of the paste with half cup yoghurt. Marinade the chicken pieces with the mixture along with salt and kashmiri red chili powder. Marinate for 1 hour or more.
In a deep-bottomed pan/kadhai, heat oil and ghee. Add bay leaf, dry red chilli, cloves, cinnamon, cardamoms and mace. Allow them to splutter and release aroma.
Add the remaining half of the ginger-garlic-onion paste and sliced onions alongwith green chilli paste and saute on medium heat for 2 minutes.
Add salt and the chopped methi leaves and keep stirring for another 5-7 minutes till the onions become golden.
Put the marinated chicken in the pan, coat them with the cooked onion mixture, lower the heat, cover and let it simmer for 15-20 minutes till the chicken is cooked through.
Once the chicken starts releasing oil, add the yoghurt (beat it with cornflour beforehand so it doesn’t form lumps) and mix well. Cover and cook for another 10 minutes.
Uncover and simmer for another 5 minutes. If you want a thickish gravy, crank the heat up. Check seasoning and add sugar if required. Sprinkle some garam masala, add a dollop of ghee.
Give a final stir, garnish with coriander and serve with luchi/paratha/pulao/plain rice.