methi chicken

A delicious Indian dish made by cooking chicken with fenugreek leaves, onions, tomatoes and spices. This dish goes very well with rice, roti or paratha.

Methi chicken recipe

chicken ((1.1 lbs))

onions (fine chopped (2 no))

ginger garlic paste

tomato ((deseeded & chopped))

curd ((plain yogurt) (chilled, fresh & not sour))

chilli powder ((adjust to taste))

garam masala

salt ((adjust

turmeric (powder)

methi leaves ((fresh fenugreek leaves))

pepper powder ((optional))

green chili ((for extra heat use 2))

fennel seeds powder ((optional) saunf powder)

kasuri methi ((optional) (dried fenugreek leaves))

bay leaf ((tej patta))

((laung))

green cardamoms ((elaichi))

cinnamon ((dalchini))

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.

Preparation

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 &amp; 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).

How to make methi chicken

https://www.youtube.com/watch?v=rlFRmpfgff4

Methi Chicken is a simple & delicious Indian dish made by cooking chicken with spices and fenugreek leaves. It can be served with rice, roti or naan.

Full recipe here: https://www.indianhealthyrecipes.com/methi-chicken/

Delicious methi chicken recipe with step by step pictures. Methi chicken gravy | Murgh methi malai is a decadent and luxurious Mughlai dish prepared with chicken and fresh methi (fenugreek) greens simmered in a rich creamy curry.

Methi Chicken Recipe | Methi Malai Chicken | Murgh Methi Malai

chicken

yogurt

tsp red chilli powder/cayenne pepper

tsp Kashmiri chilli powder/paprika

cumin powder

coriander powder

turmeric powder

tsp garam masala

tbsp kasuri methi, (dry roasted and crushed between palms)

& 1/2 tbsp ginger garlic paste

onion

Whole garam masalas

green chillies, (add more for more heat)

heavy cream/ malai

salt

tbsp ghee

tbsp oil

Wash and pat dry the chicken well. Cut it into 2-inch pieces&nbsp;and transfer to a large bowl.&nbsp;Add yogurt, red chilli, kashmiri chilli&nbsp;powder, turmeric, cumin- coriander, crushed kasuri methi, garam masala, 1/2 tablespoon ginger garlic paste, along with salt and 1 tablespoon oil. Mix it well and marinate the chicken for at least 30 minutes or even overnight.

In a heavy bottom pan, heat ghee and oil on medium heat, add the whole garam masala, sauté until fragrant.

Add chopped onions, Sauté on medium until the onions are golden.

Add ginger garlic paste and slit green chilies, Sauté until aromatic.

Add the methi leaves, cook on medium heat stirring well until the leaves are wilted.

Next add marinated chicken along with all the marinade to the masala. Increase the heat to high, toss the chicken with the onions. Cook for about 5 minutes.

Reduce the heat, cover the pan, and let it simmer, stirring occasionally until the chicken is almost cooked through. The chicken will release some water, in case you find it is dry and sticking to the pan, add some hot water and mix well.

Add the cashew nut paste, mix well, cover and cook another 2-3 minutes on medium heat.

The oil will float on top once the chicken is cooked through. Add cream, mix well and simmer for 2 more minutes, check for seasonings, adjust with salt if required. Serve hot with pulav/rice or any other flatbread.

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