Recipe: Methi Chicken

A flavorful, delicious & simple dish made by simmering chicken in moderately spicy masala along with fenugreek leaves. it can be enjoyed with plain roti, rice, naan, parantha etc.

Spice Eats

1. Wash, drain and marinate 500 gms chicken cut in small curry pieces with 1 tsp salt, 1/2 tsp turmeric powder and 1 tsp red chilli powder. set aside for 30 minutes.

2. Pick 2 cups (50 gms) methi / fenugreek leaves, wash few times and drain the water.

3. Make a paste of 12 cashew nuts.

4. Take a pan, heat 1 tbsp oil and add 2 medium size sliced onions. fry on medium heat for 3-4 minutes till translucent. take out, drain the oil well and set aside to cool.

5. In the oil left off in the pan, add washed and drained methi / fenugreek leaves and fry on medium heat till it is cooked but still retains some colour.

6. To make the onion-tomato-chilli paste, take a blender and add the lightly fried onion, 2 small quartered tomatoes, 2 slit green chillies and 2 tbsp curd / yogurt. blend to a rough paste.

7. Heat oil in a pan or kadai and add 2 tsp ginger garlic paste. fry on low heat for 2 minutes.

8. Add the prepared tomato-onion-chilli paste, mix and fry on medium heat for 2-3 minutes till oil separates.

9. Reduce the heat to low and add all the powdered spices namely 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1 tsp coriander powder, 1/2 tsp cumin powder. mix well and cook for 5 minutes on low heat till oil separates.

10. Now add the marinated chicken, mix everything well and fry on high heat for 2-3 minutes.

11. Add 1/2 tsp garam masala powder, mix and fry/bhuno on medium heat for around 10 minutes.

12. Add the cashew paste, fried fenugreek / methi leaves and mix everything well. cook on low heat for around 5 minutes till oil separates.

13. Add 1/2 cup water, mix well and cook covered on low heat for around 15 minutes. serve hot with roti or rice.