Methi Chicken

Weekends are the perfect time to try out something new and indulge in delicious recipes. Here is a delicious chicken recipe for you to try out.

Total cook time : 60 mins || Cuisine : Indian || Course : Lunch / Dinner || Servings : 4

Ingredients :

• 300 grams Boneless chicken , cleaned and cut into medium pieces

• 1 cup fresh Methi Leaves (Fenugreek Leaves) , pureed

• 3 Onions , finely sliced

• 2 Tomatoes , finely chopped

• 1 cup Curd

• 10 cloves Garlic, paste

• 2 inch Ginger, paste

• 2 Green Chillies, paste

• 1/4 cup Coriander Leaves, paste

• 2 to 3 pinch Turmeric powder

• 1 teaspoon Red Chilli powder

• 1 teaspoon Garam masala powder

• 2 teaspoons Coriander Powder

• 2 teaspoons Kasuri Methi / Dried Fenugreek Leaves

• 1.5 tablespoon Oil

• 2 Cloves

• 1 inch Cinnamon Stick

• 2 Cardamom Pods/Seeds

• 1 teaspoon Whole Black Peppercorns

• 1 Bay leaf, halved

• Salt as per taste

#tip : you can swap the fresh methi leaves with fresh spinach leaves or moringa leaves. In that case, swap the kasuri methi with coriander leaves.

#tip : you can swap the chicken with mushroom, paneer or tofu.

Method :

1. In a bowl add curd, half of each - garlic paste, ginger paste, chilli paste, turmeric powder. Mix it well.

2. Now add the chicken pieces into the bowl and coat the chicken properly with the marinate. Once done set it aside for sometime.

3. In a heavy bottom kadai, heat half of the oil and add sliced onion. Saute it until golden brown and set it aside to cool. Then blend it into paste.

4. Heat the remaining oil in the same pan and add the remaining masala to saute. No Add the whole spices mentioned for tempering which includes cloves, cinnamon stick, cardamom, black peppercorn and bay leaves. Saute until the aromas of the spices wafts in the air.

5. Now add the sauteed onions, coriander paste, tomatoes and the remaining turmeric powder. Put on the lid and cook until the tomatoes turn soft.

6. Now add the pureed methi leaves and saute for a few minutes.

7. Next add the marinated chicken and saute on high flame for a couple of minutes.

8. Once the chicken is semi cooked, add a cup of water and bring it to a boil.

9. Add salt as per taste and let it cook with the lid on - until the chicken is thoroughly cooked.

10. Now add the kasuri methi and let it boil until the gravy thickens.

11. Serve hot with pulav or roti and salad.

- Authored by

Nikita Mitra, Senior Nutritionist