Another very famous Pakistani restaurant menu item, now popular in Pakistani home cooking as well. Perfect blend of spices added in boneless chicken curry ……. yum……

Ayesha’s Kitchen

Ingredients:

• 2 boneless chicken thigh fillets
• 2 boneless chicken breast fillets
• ½ cup oil
• 2 onions, sliced
• 1 ½ cups yogurt
• 7 – 8 green chillies (5 sliced)
• ½ cup chopped fresh coriander
• Salt to taste
• ½ tspn chicken salt (optional)
•  1 tbspn red chilli flakes
• ½ tspn turmeric
• 1 tspn coriander powder
• ½ tspn garam masala
• ½ tspn chaat masala
• 1 tbspn grated fresh ginger
• 1 tspn crushed fresh garlic
• 1 tspn kasoori methi/ fried fenugreek leaves
• 2 tbspns julienne ginger

Procedure:

-Cut fillets into medium sized (smaller than bite size) chunks.

-Heat oil in a pan and fry sliced onion until they become translucent. Add ginger, half of the green chillies, chaat masala and garlic and fry for 1 minute on medium heat or until onion gets golden brown.

-Add chicken and salt and cook until the chicken gets white in colour. Now add all the spices and mix well. Cook for 5 minutes on medium – high heat.

-Add yogurt and cover the pan. Let it cook for 15 minutes on low – medium heat. Add garam masala and fenugreek leaves and let it simmer until the oil starts to separate.

-Dish out and garnish with fresh coriander, left over green chillies and ginger juliennes.

-Serve hot with tandoori roti & fresh salad.