Spicy Grilled Methi Chicken Stir-Fry

Serving Size: 4

Ingredients:
Marinate for the chicken:

500 g boneless chicken cubed
2tsp pepper powder
2tsp garam masala
2tbsp ginger garlic paste
1tsp chilli paste
1/2 cup chopped methi leaves
1/2 cup curd
1 egg
2tbsp gram flour
2tbsp lemon juice
1tsp chill powder
4tbsp ghee

Marinate the chicken with salt pepper grama masala ,chilli powder and lemon juice and leave in fridge overnite. Pound half the chopped methi leaves finely.Combine the ginger garlic paste,chilly paste ,pounded methi leaves,curd,gram flour and mix well. Add the marinated chicken cubes and mix thoroughly.Leave the chicken to marinate for another 1 to 2 hours in the refrigerator. This will further tenderize the meat and help the flavors to get absorbed. Thread the chicken pieces on bamboo skewers.Grill or barbecue them on one side, turn them around and brush them with marinade and ghee. Cook till they become tender. Remove from bamboo skewers and keep aside.

For the Massala
20 shallots
2 tomatoes
10 dried chillies-adjust accordingly to taste
2tsp of peppercorns
1tsp of fennel seeds
1/2tsp of nutmeg powder
1tsp of poppy seeds
1/2 cup of freshly grated coconut or coconut powder
2tbsp ginger garlic paste

In a fry pan, add 2tbsp of oil and roast all the curry masala ingredients til fragrant. Once cooled grind to a smooth paste,keep aside.

1 chopped onions
2 chopped tomatoes
4pcs curry leaves
3 cardamon pods
5 cloves
1 Cinnamon stick
2 bay leaves
1tsp mustard seeds
1/2tsp of cumin seeds
3tbsp of coriander powder

Preparation Methods:
In a heavy work,add couple spoons of oil, add mustard seeds. When it starts to crack add the remaining ingredient. Once the onion and tomatoes are cooked, add the coriander powder and cover. Cook for 20 minutes.Remove the lid pour in the curry masala paste and let the curry to boil. Finally add the re maiming methi leaves and grilled chicken cubes. As it become thicken adjust the amount of salt and garnisheed with chopped coriander leaves.