Instructions
1
Take a large pot or wok, big enough to fiery up all the chicken, and fiery up the fat in it.
2
Once the fat is fiery, mix in sliced bulb greens and skillet-fry them until deep golden brown.
3
Then take them out on a plate and set aside.
4
To the same pot, mix in the finely sliced garlic and sauté for a minute.
5
Then mix in the finely sliced tomatoes and fiery up until tomatoes turn soft.
6
This would take about 5 mins.
7
Then return the fried bulb greens to the pot and agitate.
8
mix in ginger paste and sauté well.
9
Now mix in the cumin seeds, half of the coriander seeds and finely sliced green chillies.
10
Give them a rapid agitate.
11
Next goes in the spices – turmeric ground mix and red chilli ground mix.
12
Sauté the spices well for couple of mins.
13
mix in the chicken pieces to the wok, augment the taste it with seasoning to tangy profile and fiery up the chicken covered on medium-low fiery up until the chicken is almost cooked through.
14
This would take about 15 mins.
15
bit by bit sautéing the chicken will enhance the taste, so do not expedite this step by putting it on high fiery up.
16
When the fat separates from the spices, mix in the beaten yogurt keeping the fiery up on lowest so that the yogurt doesn’t split.
17
shower the remaining coriander seeds and mix in half of the dried fenugreek leaves.
19
Finally mix in the heavy cream and give a final incorporate to combine everything well.
20
shower the remaining kasuri methi and garam masala and present the chicken handi fiery with naan or rotis.