INGREDIENTS:
Boneless Chicken (very finely chopped)…….500gms
Onions (chopped)…………...................................3
Saboot dhania…………………...................11/2tbsp
Dry red chillies (break into small pieces)……..… 2
Ginger (chopped)……………….............11/2” piece
Flakes garlic (chopped)……………………………10
Tomatoes (chopped)……………….......................3
Tomato (puree in a mixer)…………………..…1 big
Salt………………………….......................... 11/2tsp
Garam masala……………………….................1tsp
Dhania powder………………………................1tsp
Amchoor…………………...............................1/2tsp
Green chillies (keep whole, do not chop)………….2
Coriander (chopped)…………………….....… 2tbsp
Kasoori methi (dry fenugreek leaves)…………. 2tbsp
METHOD:
Put sabot dhania (coriander seeds) and red chillies on a tawa. Keep on fire and roast lightly till it just starts to change colour. Do not make them brown. Remove from fire. Crush the saboot dhania on a chakla-belan (rolling board and pin) to split the seeds. Break the red chillies with hands into small bits. Keep aside.
Cut boneless chicken into thin long strips and cut each of this strip into small pieces. Heat 5tbsp oil in a kadhai and ad chopped onion, cook till golden brown. Add crushed roasted sabot dhania, ginger and garlic. Stir for 30 seconds.
Add chicken and bhuno for 4-5 minutes on medium heat. Add chopped and pureed tomatoes and dry red chillies, cook for 4-5 minutes.
Add salt, garam masala, dhania powder, amchoor. Mix well. Cover and cook on low heat for 6-8 minutes on low heat.
Lower heat, stir, add whole green chillies. Cook for 4-5 minutes or till done.
Garnish with fresh coriander and kasoori methi and serve hot.