MEETHI CHICKEN / FENUGREEK LEAVES CHICKEN

INGREDIENTS
2 kgs chicken
2 cups finely chopped meethi leaves (fenugreek leaves)
5-6 sliced onion
6-7 finely chopped tomatoes
1 cup mawa / khoya
2 tsp chicken masala (I used MDH masala)
2 tsp coriander powder (dhaniya powder)
2 tsp garam masala
2 tsp haldi powder (turmeric powder)
salt and red chilli to taste

METHOD
Take a bowl full of water with 1 tsp salt and soak chopped meethi leaves in it and keep aside to take out the bitterness, by that time make takda.

In a pan, heat oil, add sliced onions, saute till it turn golden in colour. Add meethi leaves in it and turn the flame on high, cook till the water from meethi is completely absorbed, add finely chopped tomatoes, cover and cook for 5 minutes or till tomatoes are soft.


Add salt and spices mentioned above. Cook on low flame for 10 minutes or till masala start leaving the sides of pan. Add grated homemade khoya. Cook for another 3-4 minutes.

Add washed chicken pieces. Cover and cook chicken till it's cooked, this take around 25-30 minutes.

Garnish with coriander leaves and some fresh cream.

Serve hot!

Pictorial:

1. Saute onions till golden in colour.

2. Once onion turn golden in colour, add chopped meethi leaves.

3. Saute it on high flame, till the water is completely absorbed.

4. Add chopped tomatoes.

5. Cook till tomatoes become soft and tender.

6. Add salt and other spices. Cover and cook for 10 minutes or till masala start leaving the sides of pan.

7. Masala have started leaving the sides and have combined.

8. Add grated khoya. Cook for another 3-4 minutes.

9. Add chicken

10. Cover and cook for around 20-30 minutes.

11. It's done.

12. Garnish with fresh coriander leaves and cream.