6" round, 3" deep dish

An aromalic , delicious dish.

400 gms chicken with bones (5 medium size pieces of chicken)

2 tbsp oil

11/z cups chopped fresh methi leaves (fenugreek leaves)

1 tsp coriander powder,

1 tsp garam masala powder

1/2 tsp red chilli powder (according to taste)

1 tsp salt

1 cup curd (from full fat milk)

1 tbsp pure ghee

PASTE

1 medium onion , 2-3 flakes garlic

1/2" piece ginger, 2-3 green chillies

1.Finely chop, wash & squeeze the methi leaves.

2. Make a paste of onion, garlic, ginger & green chillies together.

3. Hang curds in a thin muslin cloth for 1- 1 and half hours.

4. In the dish, put oil and onion paste. Mix. Micro high uncovered 3 minutes.

5. Add chicken, methi leaves, hung curds & all other ingredients except ghee. Mix very well.

6. Micro high uncovered 12 minutes. Stir once in between after 5-6 minutes.

7. Let stand for 2-3 minutes. 8. Just before serving, in a small bowl micro high uncovered
   1 tbsp pure ghee for 15-20 seconds. Pour hot ghee over prepared chicken.