Methi Chicken

This is another Cinnamon Original which I first prepared on the first day of 2012. This dish reminds me of one of my favourite sayings:

"Live your life as an experiment."

Ingredients:

Marinade:

• 1.5 kg chicken washed, dried and cut into small pieces
• 2 Tbsp ginger paste
• 2 Tbsp brown onion soup powder
• 1 Tbsp garam masala
• 1 tsp tumeric powder
• 1 tsp paparika or 1 tsp kashmiri chilli powder
• Salt to taste
• 2 Tbsp tomato sauce
• Handful of fresh mint

Curry:

• 1.5 tsp methi (fennel) seed
• 1 big onion or 1.5 medium onions finely chopped
• 4 to 6 small potatoes washed and dried
• 2 – 3 green chillies
• ½ a small butternut cubed into small pieces (around 8 – 12 pieces)
• 1.5 Tbsp butter
• Fresh coriander leaves to garnish

Method:

· Create a marinade for the chicken by mixing all the ingredients. Marinade for 1 hour

· You will need a heavy-bottomed frying-pan with a lid.

· Put the butter in the pan onto a stove heated at medium temperature.

· Add the methi seeds and green chillies.

· When you smell the aroma of methi, add the chopped onions and fry for 2 – 3 minutes.

· When the onion becomes lightly brown, add the potatoes and butternut.

· Fry for another 5 – 6 minutes.

· Add the chicken and stir.

· After 10 minutes, add ½ a cup of water.

· Leave to simmer and stir occasionally until done.

· Enjoy with rice or roti!