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25 June 2014,10:39 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Mix together the whisked yogurt and salt in a large bowl. Add the chicken and let it marinate for about 30 minutes. Finely chop half the ginger and cut the rest into juliennes. Set aside.
  • Heat the oil in a pan. Add the green and black cardamom, cloves, cinnamon, bay leaf and mace, and roast over a medium heat until fragrant.
  • Add the chopped onions and cook until they turn golden brown. Stir in the garlic, chillies and finely chopped ginger and cook for 2 minutes.
  • Add the turmeric, ground coriander and chilli powder to the pan, along with water. Stir and cook for 30 seconds. Add the tomatoes and cook until soft.
  • Add the marinated chicken and fresh fenugreek leaves and mix well. Cover and simmer until the chicken is almost cooked.
  • Sprinkle on the dried fenugreek, ginger strips and fresh coriander. Keep the pan covered for about 5 minutes before serving.


  • 500 ml low-fat yogurt, whisked
  • 2 teaspoon salt
  • 1 kg chicken, on the bone, skinned and cut into 8 pieces
  • 1 inch pieces root ginger
  • 6 green cardamom pods
  • 2 black cardamom pod
  • 8 cloves
  • 2.5cm stick cinnamon
  • 2 bay leaf
  • 4 blades mace
  • 4 large onions, chopped
  • 30 garlic cloves, chopped
  • 5 green chillies, seeded and chopped
  • 1 teaspoon ground turmeric
  • 2 teaspoon ground coriander
  • 2 teaspoon red chilli powder
  • 4 medium-sized tomatoes, chopped
  • 75 grams fresh fenugreek leaves, chopped
  • 2 tablespoon dried fenugreek leaves, crushed
  • 50 grams fresh coriander leaves, chopped
  • 50 ml Idhayam Sesame Oil

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