Saturday, 2 June 2012

Methi Chicken (Chicken Curry with Fenugreek Leaves)

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750 gms chicken meat
2 tblsp oil
1 tsp turmeric powder

1/2 tsp red chilli powder
1 cup yogurt

2 cup methi leaves(fresh fenugreek leaves), washed in chopped fine
2 tblsp kasoori methi
1 tblsp ginger chopped

2 tblsp garlic chopped
2 tblsp green chillies chopped
2 cup onion chopped
1 tblsp ginger paste
1 tblsp garlic paste

  salt to taste
Clean, skin, wash and cut chicken into medium sized pieces.
Marinade the chicken with ginger and garlic paste for  ½  hour.
Soak fenugreek leaves with hot water and pinch salt and after  10 minutes drain the water properly.
Heat up oil in a pan and  add cut ginger, garlic paste and  stir fry for a minute.
Mix in cut onions and stir fry until translucent and soft.
 Now add , turmeric powder, coriander powder , red chilies powder and kasoori mathi.
Make sure to stir continuously.
Mix in chicken pieces and beaten yogurt and stir fry on a high flame heat up for 7-8 minutes. Now is the time to add the fenugreek leaves and stir well.  Add 1/2 a cup of hot water to the pan, stir to mix well, simmer the heat and cover the pan. Cook till the chicken is tender. You will need to keep checking on the chicken as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.
serve with hot chapattis(Indian flatbread) Naan, (tandoor-baked Indian flatbread) or plain rice.

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