Methi Chicken; chicken with dried fenugreek leaves2015-12-07
- Yield : 4
- Servings : 4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 2m
Have you ever tried smelling Fenugreek; especially dried ones? They are just too good for almost every recipes barring a few sea foods. I am omitting sea foods because they come with their inbuilt strong aromas which can go horrible wrong with Dried Methi’s stout taste; eventually they destroy each others’ flavors. We do not have to worry when chicken is the main ingredient for your upcoming recipe called Methi chicken: a preparation made up of Chicken with dried fenugreek leaves and certainly not the fenugreek seeds. Using the later, could yield unwanted bitter flavor. Cooksocial and I have no business in talking off the road and lets concentrate on having something easy and delightful dish with our most favorite and readily available meat; to be more precise chicken.
Experiments often bring commendable results but sometimes too many ideas together can spoil simple outcomes. Let me explain a bit here as I went through different websites before posting the recipe on Cooksocial. Many of those sound similar by the name of the recipe ‘Methi Chicken’ but if someone really cares to dig into the details, they might found contrast ingredients used here and there. I believe in making dishes crystal clear both in terms of look and taste. Getting rid of the idea to use coriander powder or coriander leaves at any point of time while preparing Chicken with dried fenugreek leaves is actually the best way to cook the recipe. I firmly stand by the fact that methi and dhania or coriander can not go well with each other for they both possess strong aroma and essential vindictive capacity to destroy each others’ flavors.Better not to try these together..:) and plate Methi Chicken; chicken with dried fenugreek leaves in just a half hour window.
- 750 gms Chicken with bone (cut into medium pieces)
- 2 tbsp dried methi leaves
- 150 gms yogurt
- 1tsp cumin seeds
- 1 tsp turmeric powder
- 1 medium cinnamon stick broke into tiny pieces, 3 green cardamoms, 1 portion of a whole mace
- 1 medium tomato chopped
- 3 tbsp ginger garlic paste
- 1 tsp ground garam masala( green cardamom, cinnamom, clove)
- 3 tbsp healthy vegetable/ rice oil
- Salt to taste
- 5-6 green chillies
- 2 medium onions chopped
In a container beat up the yogurt well and keep aside. Put Kadai onto Gas stove.
Add oil. Throw in cumin seeds into hot oil along with whole cinnamon pieces, cardamoms, mace. Saute a bit till sweet flavor of garam masala comes out.
Time to put in onions. Stir until they turn light brown. Ginger garlic paste is the next thing to incorporate.
Saute and put tomato pieces along with green chillies. Wait and saute till oil comes out of the spices.
Now time to throw main ingredients into the recipe. Beaten yogurt is added and mixed with the rest the spices.
Sprinkle dried fenugreek leaves/ methi leaves, mix everything. Let the unique aroma of fenugreek spread across.
Put chicken into the entire spice mix and coat the pieces well with mixed flavors. 1/2 cup of water goes into it. Keep the Kadai on medium flame for next 3 minutes.
Time to add seasoning (salt) and last but not the least sprinkle ground garam masala. Put the lid on for next 10 minutes.
Check in between if the gravy thickens to a great consistency. If need be, lessen the flame for next few minutes because the recipe requires a thickened gravy without much water in it. Ofcourse the chicken should be soft enough that you can give chew it comfortably.
Overall after 20 long minutes, Cooksocial is ready to serve hot Methi Chicken; chicken with dried fenugreek leaves!
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This information is per serving.