The ongoing KFB Event ‘Know Your Bloggers – 2’ is perfectly designed to know each other more closely where a whole week is dedicated to a single member and other will follow his/her blog recipes and express their own views.
The very first week is dedicated to one of our founder members “Sarani Tarafder” of “Cocoawind”. Though I never met her personally but thanks to KFB it seems she known to me for years. Yes, she is so active and passionate about Cooking, Clicking and Blogging that she hardly misses any event or posting new recipes each week. I noticed her very positive with bright eyes and full of life. She is a kind of Smart Food Blogger as many times she uses little and easily available ingredients and takes little time to prepare amazing dishes.
Though I have tried many recipes of Sarani previously, I choose ‘Methi Chicken’ from her blog with little variation to showcase her.Find the original post here.
· Chicken (I used boneless chicken) - 400 grams.
· Grated ginger-1 tsp.
· Garlic paste-1 tbsp.
· Chopped green chili-1 tbsp.
· Black pepper powder-1/4 tsp.
· Yogurt-1 tbsp.
· Fresh chopped fenugreek leaves-1/2 cup.
· Salt-to taste
· Sugar-1/4 tsp.
· Asafoetida-1 pinch
· Roasted cumin powder-1/2 tsp.
· Roasted coriander powder-1/2 tsp.
(You can use readymades also. I have a biasness towards homemade spice)
· Spring onion-1 tbsp.( for garnishing)
· White oil-1 tbsp.
· Green cardamom-2 nos.
· Clove-2 nos.
· Cinnamon stick-1/2 inch
· Heat a pan. Put oil. When hot add asafoetida and whole Garam Masala.
· When it starts spluttering add ginger-garlic paste and sauté for a minute in medium flame.
· Then add onion, chilies and pepper. Sauté for another minute.
· Sauté until the colour of onion becomes transparent.
· Add chicken pieces. Mix well. Add salt and cook for 5 minutes after covering with lid in low flame.
· After that add fenugreek leaves and mix.
· Add yogurt and sugar in it. If require may add little bit water (I used 4 tbsp. of water).cook for 10-15 minutes.
· When chicken is almost cooked (becomes soft) add spices and mix well.
· Remove from heat and spread spring onion over it. You can use coriander leaves (I used spring onion as coriander was out of stock ).
· Give standing time and serve hot.
The recipe is apart of the ongoing KFB Event "Know Your Blogger-2" inspired by the recipe of Sarani Tarafder of Cocoawind.