Methi Chicken

Chicken with fenugreek leaves(Methi Chicken)

Continuing from my trailing post(methi malai matar),this one is the second in my list of methi dishes(the leaves which I had to finish before they rot)..Methi(fenugreek leaves) chicken it is.

While the methi malai matar had cream as a camouflazing element to mellow down the bitterness, methi chicken does not really need too much of dressing coz the chicken itself has its own taste and it just absorbs the taste of methi to its gravy.Methi gives a distinctive flavour to this receipe. Methi and Chicken compliment each other well anyways.

Even the best of restaurants , while would come up with the most exotic and amazingly lip smacking chicken recipes that would keep you licking your fingers for want of more, yet will not feature methi chicken in their list of chicken dishes on the menu. Reiterating what I wrote in my earlier post,killing the bitterness is the ordeal that needs to be virtually captured and hence in the case of methi chicken, skilled preparation is the key to the perfect flavor.Which is why perhaps ,you dont see this recipe very often in restaurants or even if you do,its the dried version(kasuri methi) which is used, not the fresh leaves so full of calcium and iron.

And therefore this is my effort to put down a dish which is absolutely easy and slightly different from the regular Indian chicken receipes .Protein rich Chicken with methi rich in iron, calcium and potassium.And for people with a low hemeoglobin count , this is highly beneficial .


Chicken:500 gms
Fresh methi leaves-one bunch (Add a bit salt+sugar+water and keep aside for 15 mins and strain the water.This will help the bitter juices to seperate out)
bay leaves-2
cinamon-1 inch
ginger garlic paste-1 tsp
onions(chopped finely)-2
tomatoes(chopped) -1
curd-3/4th cup
turmeric powder-1 tsp
red chili powder-1 tsp
garam masala-3/4th tsp
cumin powder-1 tsp
coriander powder-1 tsp
nutmeg-1 tsp(optional)
salt as per taste
kasuri methi- few strands for the flavour.
coriander leaves-a handful
cashewnut paste(optional)-1 tbsp

In a pressure cooker, drop the bay leaves followed by the cardamon, cloves, cinamon.When they turn bworn add the grated ginger, garlic and the chopped green chillis. Add the onions and fry it they are slightly brown..Add the tomatoes and fry till its mushy.U can cover the cooker with the lid and let it cook..When the oil starts seperating an you get a thick paste like consistency, add the corianeder and cumin powder, haldi and red chilli powder and salt.If it sticks to the bottom of the pan add a little water.
Put the chicken pieces and fry well.First on high flame for 5 min then on low flame..Now keep adding one table spoon of curd at a time..When the curd dries up add another spoon, and fry the chicken..

Do not pour all the curd at the same time..Also taste the curd and see if it is sour..If it is, then add some sugar to make it sweet before adding it to the chicken..Thats what i do, i most often add sugar to the curd while making chicken dishes..Otherwise the curry might become a big tangy which is not reequired here..Then add the methi leaves and fry.Add the garam masala and coriander leaves here and fry again..Add a few kasuri methi leaves,add cashew net paste and nutmeg powder if you wish and add enough water,the amount that u wld want the curry to have and close the lid and let the whistle blow on high flame..One the whistle blows, put the cooker on low flame for 7-8 mins and its done..Open the lid, smell the wonderful  aroma hitting your senses .A scumptious dish with a great texture and flavour.

So next time you have guests over you might want to  try this simple dish ,yet so full of texture enough to captivate their taste buds. Serve hot with steamed rice, rotis or naan.

And methi might just find its way to many a people”s gourmet kitchen.


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