1-1/2kg chicken cut into karahi pieces

For the marinade
1tsp each, ginger and garlic paste
2tsp yoghurt
1tsp red chilli powder
½ tsp cumin powder
Salt to taste

For the gravy
2 cardamoms
1 cinnamon stick
3 green chillies, chopped
½ tsp black cumin seeds
2 cups chopped fenugreek leaves
1 lemon juice
2 onions chopped
2 tomatoes chopped

Method:

• Mix all the ingredients and marinate the chicken for 30 minutes.
• Grill in a pre-heated oven till golden brown.
• For the gravy, roast cardamom, cinnamon, black cumin seeds and chopped onions till golden brown.
• Add fenugreek leaves and sauté for four minutes.
• Add tomatoes and chicken and cook till the aroma of the fenugreek leaves comes out.
• Put lemon juice, garnish with ginger juliennes and serve.