2lbs.chicken cut into medium pieces,
2 bunches of fresh methi leaves(fenugreek leaves)
2 tsp.each of ginger & garlic paste,
2 tblspn.grated coconut,
2 medium sized onions chopped,
1 large or 2 medium tomatoes chopped,
6 to 8 green chillies,
1 tbspn.coriander powder,
1 tspn.turmeric powder,
1 tspn.jeera powder,
1 tspn.black pepper powder,
1/2 tspn.garam masala powder,
1 tblpn.cashew paste,
1/2 cup yoghurt,
salt to taste. (red chilly powder is optional)
Chop the washed methi leaves coarsely.
Wash the chicken pieces, smear salt & turmeric and keep aside.
Fry 1 1/2 onions in oil till golden brown.
Rest half keep aside for later use.
Add the ginger & garlic paste to the fried onions and grind this with coconut and green chillies.
In the same utensil, fry the remaining half onion, when translucent, add the ground paste and fry the masala.
Add the chopped tomatoes and continue frying the masala. Add little water so as not to burn the mixture.
Add the cashew paste and mix well.
Add the coriander powder, jeera powder & garam masala.
Chilli powder can be added depending on individual taste.(optional)
Add the chicken pieces and let it cook on slow fire.
Add the chopped methi leaves and mix.
Finally add the yoghurt, give it one boil.
Serve hot with rotis!