Methi (fenugreek) leaves are used in abundance in Indian kitchens. They normally have a bitter taste, but when used in small quantities, methi leaves can bring a wonderful aroma to the curries. Methi leaves are a powerhouse of medicinal benefits such as reducing cholesterol, aids digestion, control diabetes and even aids in weight loss. Chicken mixed with methi is a very popular Indian curry which tastes really good with naans and phulkas. So those non-vegetarians who love methi leaves too, here is a recipe for you to try!
Ingredients required to make Methi Chicken Curry :
Ingredients required to marinate Methi Chicken Curry:
1 kg chicken (bone pieces such as leg pieces are best)
1 tsp turmeric powder
1 tsp chili powder
1⁄2 tsp chicken masala powder
1 tsp garam masala
3 tsps. yogurt (curd)
Salt to taste
Ingredients required to make curry:
One bunch methi leaves
2 onions (finely chopped)
1 tbsp. ginger-garlic paste
1 bay leaf
1 cinnamon stick
1 tsp cumin seeds (jeeragam)
1⁄2 tsp turmeric powder
1 tsp chili powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
2 tomatoes (finely chopped)
4 small green chilies (sliced in the middle)
2 tbsps. vegetable oil
Salt to taste
Wash the chicken pieces thoroughly and drain the water completely. To make the marinade, take a bowl and mix all the ingredients listed under ‘To marinate’ with little water to make it a paste. Now apply this paste on the chicken pieces and keep the chicken in the fridge for at least an hour. Marinating is best done when kept overnight in the fridge.
Discard the stem part of the methi leaves by plucking out its leaves. Keep the leaves soaked in water for some time so that all the dirt goes away. Wash it 2-3 times to make sure that it is clean. Drain the water and then chop the leaves and keep aside.Heat a non-stick pan and add vegetable oil. Add bay leaf and cinnamon stick. Also add the cumin seeds. When it splutters, put the finely chopped onion and some salt. You have already added salt in the marinated chicken, so be careful not to put too much salt again. Sauté the onions well till it becomes golden brown. Do not let it become burnt
or dark brown. Now put the ginger-garlic paste and sauté till the raw smell goes away. Then add the tomatoes and sauté well till mashed up well. After this, add the spice powders (turmeric powder, chili powder, cumin powder and coriander powder).
Next, add the methi leaves and sauté well for 5 minutes till the leaves blend with the onion-tomato mixture. Add the marinated chicken and sauté well. Cover the pan with a lid and cook for 20 minutes on medium heat. If you want a thick gravy, don’t add any water as some water will automatically come out of the chicken while it is cooking. If you want more gravy, put a cup of water before you begin to cook the chicken. The chicken should become half cooked.
Now open the lid and add garam masala. Close the pan again and cook for another 10 minutes till the chicken is cooked fully. Then add fresh chopped coriander leaves and remove the pan off the stove. Serve hot and relish this tasty dish!
 |
| How to make Methi Chicken Curry - Simple recipe |
Ingredients required to make Methi Chicken Curry :
Ingredients required to marinate Methi Chicken Curry:
1 kg chicken (bone pieces such as leg pieces are best)
1 tsp turmeric powder
1 tsp chili powder
1⁄2 tsp chicken masala powder
1 tsp garam masala
3 tsps. yogurt (curd)
Salt to taste
Ingredients required to make curry:
One bunch methi leaves
2 onions (finely chopped)
1 tbsp. ginger-garlic paste
1 bay leaf
1 cinnamon stick
1 tsp cumin seeds (jeeragam)
1⁄2 tsp turmeric powder
1 tsp chili powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
2 tomatoes (finely chopped)
4 small green chilies (sliced in the middle)
2 tbsps. vegetable oil
Salt to taste
How to make Methi Chicken Curry
Wash the chicken pieces thoroughly and drain the water completely. To make the marinade, take a bowl and mix all the ingredients listed under ‘To marinate’ with little water to make it a paste. Now apply this paste on the chicken pieces and keep the chicken in the fridge for at least an hour. Marinating is best done when kept overnight in the fridge.
Discard the stem part of the methi leaves by plucking out its leaves. Keep the leaves soaked in water for some time so that all the dirt goes away. Wash it 2-3 times to make sure that it is clean. Drain the water and then chop the leaves and keep aside.Heat a non-stick pan and add vegetable oil. Add bay leaf and cinnamon stick. Also add the cumin seeds. When it splutters, put the finely chopped onion and some salt. You have already added salt in the marinated chicken, so be careful not to put too much salt again. Sauté the onions well till it becomes golden brown. Do not let it become burnt
or dark brown. Now put the ginger-garlic paste and sauté till the raw smell goes away. Then add the tomatoes and sauté well till mashed up well. After this, add the spice powders (turmeric powder, chili powder, cumin powder and coriander powder).
Next, add the methi leaves and sauté well for 5 minutes till the leaves blend with the onion-tomato mixture. Add the marinated chicken and sauté well. Cover the pan with a lid and cook for 20 minutes on medium heat. If you want a thick gravy, don’t add any water as some water will automatically come out of the chicken while it is cooking. If you want more gravy, put a cup of water before you begin to cook the chicken. The chicken should become half cooked.
Now open the lid and add garam masala. Close the pan again and cook for another 10 minutes till the chicken is cooked fully. Then add fresh chopped coriander leaves and remove the pan off the stove. Serve hot and relish this tasty dish!
No comments:
Post a Comment