This dish is flavored with dried fenugreek leaves and emits a wonderful aroma of freshly crushed whole spices. Cover and cook stirring occasionally till chicken is tender and masala coats chicken.

Dried fenugreek leaves, or kasoori methi, bring the perfect aromatic finish. Kashmiri chili and fenugreek leaves are both available in Indian specialty stores and online, but if you can’t find ...

6. Add ginger garlic paste, saute some more and put chopped tomato, kasoori methi and the prepared curd mix. 7. Mix them well and add the onion paste. Mix thoroughly. 8. Now add the fried chicken and ...

Set aside. To make the kasoori methi, heat the oil in a frying pan, add the fenugreek leaves and cook until fragrant. Remove from the heat and reserve half in a bowl. Crush the remaining half ...

Turn off the heat and add a pinch of Kashmiri red chili powder and crushed kasoori methi leaves. Remove this tempering from the pan and keep aside. In the same pan, placed a cup of cubed paneer ...

Add kasoori methi or dried fenugreek leaves, chopped coriander. Cut the remaining paneer into cubes and add it to the dish. Give a quick mix. Serve hot with Indian flatbreads or rice.

half tsp hing, two kali elaichi, 7-8 cloves, 8-10 kali mirch, one tbsp ginger, one green chilli, two tsp kashmiri chilli powder, half tsp haldi, one tbsp dhania, three-fourth tsp kasoori methi powder.