Elements:
For the marinade:
1 kg boneless rooster, reduce into bite-sized items
1 cup thick curd
1/4 cup lemon juice
1 tbsp. ginger-garlic paste
1 tsp. floor cumin
1 tsp. floor coriander
1/2 teaspoon turmeric powder
1/4 tsp. pink chili powder
1/2 tsp. garam masala
Salt to style
For the gravy:
2 tbsp. oil
1 massive onion, sliced
2 cloves garlic, chopped
1 serrano pepper (or inexperienced chili), slit lengthwise
1/2 cup chopped fenugreek leaves (methi)
1 cup milk
1/4 cup heavy cream
1/4 tsp. saffron strands, soaked in 1 tbsp. heat milk
1/4 tsp. kasuri methi (dried fenugreek leaves)
Salt to style
Directions:
To marinate the rooster:
1. In a big bowl, mix the marinade elements.
2. Add the rooster items to the marinade and stir to coat nicely.
3. Cowl and refrigerate for at the least 3 hours, or as much as in a single day.
To make the gravy:
1. Warmth the oil in a big skillet or wok over medium warmth.
2. Add the sliced onions and sauté till translucent, about 5 minutes.
3. Add the chopped garlic and serrano pepper and sauté for 1 minute extra.
4. Add the chopped fenugreek leaves and sauté till wilted, about 2 minutes.
5. Pour within the milk and let simmer for 10 minutes, or till the sauce has thickened barely.
6. Stir within the heavy cream, saffron milk, and kasuri methi.
7. Season with salt to style.
To cook dinner the rooster:
1. Warmth a grill pan or skillet over medium-high warmth.
2. Drain the marinated rooster from the marinade and discard the marinade.
3. Spray the rooster items calmly with cooking spray.
4. Grill or pan-fry the rooster for 7-8 minutes per facet, or till cooked by means of.
To assemble the dish:
1. Add the cooked chicken pieces to the prepared gravy.
2. Stir to coat the rooster with the sauce.
3. Simmer for 5-7 minutes, or till the rooster is heated by means of and the sauce has thickened to your required consistency.
4. Serve sizzling with rice, naan bread, or parathas.
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