Methi Chicken (Chicken Curry with Fenugreek Leaves)
Methi Chicken is a lip smacking chicken recipe which is cooked under pressure(dum) along with yogurt, fresh methi and spices. This Methi Chicken recipe is easy to cook and great in taste, as well as looks and texture.
This Methi Chicken is one of my go-to recipes when I want to cook a simple, wholesome non-vegetarian meal for my family. The basic recipe for this dish is my Mother’s so I know it is good as I grew up eating it. The fresh Methi (fenugreek) leaves add a lovely, earthy flavor to this dish. You can also use dried fenugreek if you don’t have access to fresh leaves and you should be able to find both fairly easily in any grocery.
Goes great with plain rice, salad and Raita. If you thicken the gravy, it tastes just as good with hot, freshly made Chapatis.
Check it out the Methi Chicken recipe here!!
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- 1-1/2 kg chicken cut into karahi pieces
For the marinade:
- 1 tsp each, ginger and garlic paste
- 2 tsp yogurt
- 1 tsp red chilli powder
- ½ tsp cumin powder
- Salt to taste
For the Gravy:
- 2 cardamoms
- 1 cinnamon stick
- 3 green chillies, chopped
- 1/2 tsp black cumin seeds
- 2 cups chopped fenugreek leaves
- 1 lemon juice
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
[/tab] [tab]Yield: 8 servings
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Directions:
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Step 1
Mix all the ingredients and marinate the chicken for 30 minutes.
Grill in a pre-heated oven till golden brown.
Step 3
For the gravy, roast cardamom, cinnamon, black cumin seeds and chopped onions till golden brown.
Step 4
Add fenugreek leaves and saute for four minutes.
Step 5
Add tomatoes and chicken and cook till the aroma of the fenugreek leaves comes out.
Step 6
Put lemon juice, garnish with ginger julienne. Methi Chicken is ready to serve.
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- Serve with chapati or white rice.
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If you like Methi Chicken recipe and make it then let me know your feedback by commenting below.
