Boneless chicken 1/2 kg
1 cup thick yoghurt
1 cup fresh cream (you can reduce the quantity or skip it altogether if you are calorie conscious)
1 tbsp dried fenugreek leaves (get this from any Indian store)
1 tsp garam masala
Salt to taste
1 tsp white pepper (black is also just fine)
1-2 tbsp oil
To grind into a paste 2 medium sized onions
5-6 garlic flakes
1" piece ginger
1-2 green chili (Adjust as per taste)
Wash and clean chicken, make bite size pieces.
Grind the ingredients given under paste to make a fine paste along with 2 tbsp water
In a vessel (preferably wide and deep) take oil. Once it is hot add the paste and fry for few minutes. Take care to not make it brown.
Add chicken, salt, garam masala and white pepper. Fry on moderate heat for 4-5 min till chicken changes colour.
Beat the yoghurt and add. Also add the fenugreek leaves.
Cover and cook for approx 15 min till chicken is tender.
Add 1 cup water and bring to a boil. Then allow to simmer for 3-5 min till gravy thickens. We like more gravy, hence I have added 1 cup water. If you prefer thicker gravy then add only 1/2 cup and increase if necessary.
Lower heat, add cream slowly and get a quick boil.
Remove from heat. Garnish with fenugreek and coriander (optional)