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Mitthi karahi
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| Chicken boneless | 1 1/2 kg cut into small cubes |
| Onions | 3 large Finely chopped |
| Tomatoes | 6 large Finely chopped |
| Green chillies | 4 finely chopped |
| Methi leaves | 4 1/2 tbsp |
| Ginger | 4 tsp paste |
| Garlic | 4 tsp paste |
| Mint leaves | 1 tbsp Finely chopped |
| Coriander leaves | 1 tbsp Finely chopped |
| Chilli powder | 1/2 tsp |
| Coriander leaves | 1 tbsp Finely chopped |
| Salt | To taste |
| Oil | 10 tbsp |
Preparation
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| Wash and soak the methi leaves in salted water for 10 minutes. Then drain, rinse and chop methi and keep aside. Heat ghee / oil and fry onions till light brown on medium heat. Add methi leaves and fry with the onions. Add chicken and continue stirring till the oil separates and liquid dries up.Now add ginger garlic. Stir for 2 minutes and then add tomatoes, green chillies, salt, chilli powder and coriander powder and keep stirring on low heat, till the tomatoes are cooked. Add some water if needed. Cover the pan and let it simmer for 7 to 10 minutes till the chicken is tender.Garnish with coriander and mint leaves and serve with hot parathas. |
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