Methi Murg/ Fenugreek chicken drumsticks

Serving size :4-5

Cooking time : 30 mins.
Total preparation time : 60 mins
Marinade Time : 4-8 hours.

Ingredients :

For the marinade:

6 skinless chicken drumsticks

1 tbspn sour cream

2 tbspn yogurt

1 tspn oil 

1 tspn turmeric

1 tspn Reshampatti red chilli powder

1 tspn roasted coriander cumin powder

1 tspn home made garam masala

1 tspn salt 

2 tbspn kasoori methi 

For the fried masala paste : 

1 tbspn oil 

2 bay leaves

1 tspn shahi jeera

1 tbspn paprika/ Kashmiri red chilli powder 

2 purple onions finely chopped

2 small ripe tomatoes finely chopped

7 cloves of garlic finely chopped

1 inch ginger finely chopped

1-1.5 cups kasoori methi leaves

1 cup water.

Salt to taste

Method :
Marinade the chicken overnight or atleast for 4 hours. Heat oil in a wide saucepan and temper with shahi jeera and bay leaves. Sauté the ginger, garlic and onion one by one. Once transparent add the tomatoes, turmeric and salt  and simmer for 15mins on low heat  stiring at intervals till saucy. Grind this into a purée and set aside. Now in the same pan add more oil, and cook the marinated chicken along with the methi leaves for 5mins. Once the chicken is tender and oil starts to leave  the sides, mix in the masala paste and simmer for another 5mins. Add water if required to make a thick gravy. Stir in intervals and simmer for another 2 mins. Serve hot with roti/ Phulkas or garlic naan.