|Boneless chicken breasts||1 Pound, weighing around|
|Dried fenugreek leaves||5 Tablespoon, kasoori methi|
|Ginger garlic paste||1 Teaspoon|
|Turmeric powder||1⁄4 Teaspoon|
|Black pepper powder||1⁄4 Teaspoon|
|Dhaniya powder||1 Teaspoon, coriander powder|
|Garam masala powder||1⁄2 Teaspoon|
|Chilly powder||To Taste|
Cut chicken into cubes and marinade with ginger-garlic paste, turmeric powder, salt and chilly powder and refrigerate for at least 30 minutes.
Heat a wok and shallow fry 1 onion, 2 tomatoes and green chillies and grind into a smooth paste by adding 2 cups of water. Keep aside.
Heat a kadai/wok, add 4 tbs of oil. Add the marinated chicken and fry well, moving the pieces around. Cover and cook for 2 minutes. Once the chicken pieces are 3/4rth done, add the ground masala; mix well and make sure the masala coats the pieces well.
Add dhaniya powder, garam masala powder, methi and black pepper powder and mix well. Continue cooking until the water evaporates and masala attains a golden brown color. (approx 10 minutes)
Serve Hot with any Indian Flat Bread