tomao pureee – ½ cup
onions – 150 gms
ginger – 2 cm
chilli powder – 1 tsp
green chillies – 2-3
ghee or oil – 5 tbsp
cloves, cinnamon, cardamoms – 2 each
kasoori methi – 2 tsp
salt – to taste
fresh or clotted cream – 2 tbsp
Clean and joint the chicken.
Heat oil, add fennel and fenugreek.
When they splutter add curry leaves, garlic and giger.
Fry for 1 minute.
Add onion and fry till golden brown.
Add all the powders and stir well.
Add tomato puree and 1-1 1/2 cup of water.
Add chicken and salt.
Cover and simmer till the chicken is cooked.
Serve with steamed rice. Handi Murgh,