Get 15% off - Dogpound Hydration Supplements with discount code SMASHCITY.
Better than Liquid IV or Pedialyte.
Export 18 ingredients for grocery delivery
Pluck the methi leaves only and not the stems or stalks.
Rinse the leaves well a few times in ample amount of water.
Drain them completely and set aside.
Rinse onions, tomatoes and green chili.
Chop them finely and set aside.
Deseed tomatoes and fine chop them. You can also simply puree the tomatoes.
Once the methi leaves are drained measure 1½ to 2 cups and chop them roughly.
Heat oil in a pot.
Saute bay leaf, cinnamon, cloves and cardamoms in the oil until they begin to sizzle.
Then add chopped onions and green chili.
Fry evenly until golden, stirring often.
Next saute the ginger garlic paste until a nice aroma comes out.
Lower the flame and add chilli powder and turmeric.
Fry just for 30 seconds else it may burn.
Quickly add chicken and stir fry for 3 to 4 mins.
Cover and cook the chicken on a medium flame for about 3 to 4 mins or until tender.
Meanwhile whisk the chilled curd with a fork until smooth. Keep it ready.
Then add tomatoes,salt and curd.
Cover and simmer the chicken on a low heat until the tomatoes dissolve completely.
Sprinkle garam masala and fennel powder if using.
Then add the chopped methi leaves & mix well.
Cover and simmer until the methi leaves wilt off completely.
It just takes a few minutes for the leaves to get cooked.
Sprinkle kasuri methi and pepper powder.
Transfer methi chicken to a serving bowl.
Garnish with coriander leaves or cream (optional).