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Methi has a pungent flavour and is normally used in small quantities but in this dish it provides the dominant flavour and could be an acquired taste.

Preparation

• Grind the methi as finely as possible to produce a smooth sauce.

Cooking

1. Heat the oil in a pan over a medium heat and stir fry the methi for 30 seconds.
2. Add 120 ml of C41 base sauce and stir for 1 min.
3. Stir in the salt, chilli powder, ground coriander and tomato purée and stir for 1 min.
4. Stir in the rest of the C41 base sauce and simmer for 5 min.
5. Add the chicken and garam masala and cook, stirring regularly, for 3 min

Serving

1. Serve with rice and optionally garnished with freshly chopped coriander.

The preparation stage
Enlarge image

The finished meal