INGREDIENTS

  • 1 teaspoon garam masala powder
  • 2 tablespoons oil
  • 1 teaspoon turmeric powder
  • 100 g low-fat plain yogurt
  • 2 bay leaves
  • 350 g skinless chicken
  • 2 tablespoons dry mustard greens (kasoori methi)
  • 1 tablespoon coriander leaves , chopped
  • 2 tablespoons ginger , chopped
  • 1 tablespoon garam masala powder
  • 2 tablespoons green chilies , chopped
  • salt
  • 2 cups onions , chopped
  • 1 tablespoon coriander powder
  • 2 tablespoons garlic paste

DIRECTIONS

  1. Clean, skin, wash and cut chicken into medium sized pieces.
  2. Heat up oil in a pan.
  3. Mix in whole garam masala and bay leaves.
  4. Stir fry until cardamoms starts to crackle.
  5. Mix in cut onions and stir fry until transluscent and soft.
  6. Make sure to stir continuously.
  7. Mix in cut ginger, garlic paste, turmeric powder, coriander powder and cut green chillies.
  8. Stir fry for a minute.
  9. Mix in chicken pieces and beaten yogurt and stir fry on a high flame heat up for 7-8 minutes.
  10. Mix in kasoori methi, garam masala powder, cut fresh coriander, salt and three fourths cup of water.
  11. Cover the pot and stir fry on a low heat up for ten minutes.
  12. Serve hot.