Serving - 4

More than 40 mins


  • 750 grams chicken, cut into 2 inch pieces on the bone
  • 2 tbsps dried fenugreek leaves (kasuri methi)
  • 2 tbsps oil
  • ¾ cup yogurt
  • 1½ tbsps garlic paste
  • 1 tbsp ginger paste
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1¼ tsps garam masala powder
  • Salt to taste
  • 2 large onions, sliced
  • 1½ tbsps Bengal gram flour (besan)
  • ½ lemon
  • 2-3 green chillies, slit
  • ¼ cup Rainbow Evaporated Milk
  • Whole wheat flour dough for sealing
  • Onion rings for garnish
  • Mint sprig for garnish


  • Heat oil in a pan. Take yogurt in a large bowl and add garlic paste, ginger paste, turmeric powder, red chilli powder, garam masala powder and salt and whisk well.
  • Add onions to the hot oil and sauté till golden brown.
  • Add gram flour to the yogurt mixture and whisk well. Squeeze lemon into it and mix well. Add chicken. Mix till well combined.
  • Add dried fenugreek leaves and mix.
  • Add green chillies to the onion mixture and mix. Add chicken with the marinade and ½ cup water. Mix well and cook till the chicken is ¾ cooked.
  • Add Rainbow Evaporated Milk and mix. Cover the pan with a lid and seal with dough. Cook on dum till chicken is cooked completely.
  • Transfer into a serving bowl, garnish with onion rings and mint sprig. Serve hot.

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