Friday, January 17, 2014

Methi Chicken

"Methi chicken"  is a very simple yet delicious preparation of chicken, flavored with fenugreek leaves. Methi and chicken compliment each other very well giving this dish a great taste. Methi leaves are bitter in taste but it has been balanced with the use of dahi which not only reduces the pungentness of methi but also enhances the taste and gives the dish a very smooth and creamy texture.                                                     Either fresh Methi leaves( Methi saag ) or dried methi leaves (Kasoori Methi) can be used for this dish. For this recipe I have used Kasoori Methi which is a very common in Indian kitchens and can easily brought from any Indian grocery store.


For the marinade
Chicken, de-skinned and cut into medium size pieces - 800 gms
Curd / yogurt - 1/2 cup
Dried Fenugreek leaves (kasoori Methi) - 3 tablespoon
Ginger garlic paste (Fresh) - 1 1/2 tablespoon
Tumeric powder - 1/2 teaspoon
Salt to taste

For the gravy

Onion, finely sliced - 3medium
Onion, paste - 2 tablespoon
Red chilli powder - 1 teaspoon
Coriander powder - 1 tablespoon
Tumeric powder - 1/2 teaspoon
Cumin powder - 1 teaspoon
Black pepper powder - 1/4th teaspoon
Garam masala powder - 1/2teaspoon
Green chillies, slit lengthwise - 2
Ginger juliennes - 1 tablespoon
Oil - 2 tablespoon


Clean and wash the chicken thoroughly. In a large bowl put the chicken, add the dahi, ginger garlic paste, turmeric powder, kasoori methi and salt.mix well and let this marinade for 2 hours in the refrigerator.

Add the red chilli powder, turmeric powder, coriander powder, cumin powder and black pepper powder to the onion paste and mix well, Add some water to get a smooth paste and keep aside.

Heat oil in a kadhai and add the sliced onions and fry till almost brown. Add the masala paste an mix well, fry until oil starts leaving the sides.

Add the marinated chicken and cook for 5-6 minutes on high heatt, once the chicken starts to release the water reduce flame to low.

Check and add salt (Since we have already added salt in the marinade) cover and cook for another 5-7 minutes, if required add half a cup of water.
Cook until the chicken is almost done and oil starts leaving the sides. Add slit green chillies, ginger juliennes and garam masala, mix well and cook on high heat for another 2-3 minutes. If the chicken turns too dry then add a few tablespoons of water

Serve hot along with roti or any indian flat bread.

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