chicken – 1 (about 1 kg)
oil – 4 -5 tbsp
cloves – 3
cardamoms – 3
cinnamon – 2 pieces, 2 cm each
garlic – 4 flakes, chopped finely
onion – 1 cup, chopped finely
curry powder – 1 ½ tbsp
poppy seeds – 1 tbsp, roasted and powdered
tomato puree – 1 tbsp
fenugreek leaves (methi bhaji) – 1 ½ cup, chopped
coconut milk – 1 cup
Clean, skin and joint the chicken.
Heat the oil in a fry pan and add cloves, cardamom and cinnamon.
Add garlic and onion and fry till light brown.
Add the curry powder, poppy seed power and tomato puree.
Cook stirring till the raw smell of curry powder is lost.
Add the chicken pieces, salt and Â¼ cup of water. Cover and simmer on slow flame.
When the chicken is half cooked, add the fenugreek leaves.
Simmer till the chicken is cooked.
Add the coconut milk.
When the curry begins to boil, remove from fire.
Serve hot with steamed rice or chapathi. Murg Methi,