250 gm chicken (boneless)
for marination: 1/2 katori curd, 2 tsp sesame seed (powdered), 1 tsp almonds (powdered), 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp green chilly paste (optional), 1/4 tsp white pepper powder, 1 tbsp lemon juice, 1 whole onion (pureed)
for tadka: 7-8 curry leaves, 1/4 tsp cumin seeds, 1 tbsp oil, 1/2 small bunch of fenugreek leaves (coarsely chopped), salt to taste, small bunch of coriander finely chopped
Marinate chicken with all the ingredients mentioned under the 'for marination' section for 2 hours.
Heat oil in a nonstick pan.
Add cumin seeds and curry leaves. Once they begin to splutter, add marinated chicken into the pan and cover it with a lid.
Cook for 25-30 minutes on low- medium flame with occasional stirring.
Once the chicken is tender and the gravy thickens, add the roughly chopped fenugreek leaves
and salt to taste.
Stir it nicely and cook for another 5 -7 minutes.
Garnish with finely chopped coriander.