Ingredients
4 chicken thighs, boneless and skinless, cut in 2 inch cubes
2 cups fenugreek leaves, plucked and chopped
1 tablespoon ginger garlic paste
2 tablespoons oil
1 cup red onion, thinly sliced
1 cinnamon stick
3-4 green cardamom pods, muddled 3-4 cloves
2 bay leaves,
dried 2 black cardamom pods, OPTIONAL
1 tablespoon RUPEN'S CURRY MIX
1 jalapeno, finely chopped
1 cup plain whole milk yogurt, whisked
Salt to taste
Instructions
Heat oil in a pan over medium heat and add whole spices such as cinnamon stick, cloves, bay leaves, cardamom pods and saute for a minute. Add onions and jalapeno and saute for 10 minutes over medium heat, stirring every minute. Add ginger garlic paste and cook for 2-3 minutes, stirring every minute. Add all the remaining ingredients and mix. Cover and cook on medium heat for 5 minutes. Stir, reduce heat to medium low and cover and cook for additional 15 minutes, stirring every 5 minutes. Serve hot with plain white rice.
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