Methi Chicken Recipe | Chicken in fresh fenugreek sauce | How to make Methi Chicken2012-11-09
- Servings : 4-5
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 45m
Mouthwateringly delicious chicken in a lovely green sauce…Popeye’s favourite!
- Fresh methi- 1 bunch alternatively use frozen methi - about 4-5 cubes
- Chicken preferably thigh pieces- 700-800 gm
- Green chilli-2
- Turmeric powder- 1/2 tsp
- Chillli powder- 1 tsp (optional: if not using the green chillies)
- Salt to taste
- Yoghurt- 1/2 cup
- Ginger garlic paste 2 tsp + 2 tsp
- Jeera (cumin seeds)- 1 tsp
- Onion -1 finely chopped
- Garam masala
Preparation: Marinate the chicken pieces with 2 tsp ginger garlic paste.
Meanwhile, prepare the methi. Wash and rinse methi leaves several times till clean. Chop finely.If using frozen methi, let thaw.
Make a paste of the methi leaves in a mixie with the green chillies. Leave out the green chillies, if you do not like it too spicy. Use yoghurt while grinding instead of water.
Finely chop the onion.
Heat oil in a pan. When hot, add the jeera (cumin seeds).
When it is fragrant, in about 30 seconds, add the onion. DO NOT let the jeera burn, it can get bitter.
Add the chopped onion and fry till golden brown.
Now add the remaining ginger garlic paste. Fry for 1-2 minutes to get rid of the raw smell. Around this time, the hungry ones will surely pop around to check what's cooking!
Now, add chicken. Let fry for 4-5 minutes.
Add the turmeric and chilli powder. Cover and cook for about 10 minutes.
When you open the cover, the chicken will be almost cooked.
Now add the methi paste. Fry till methi loses its raw smell , about 7-8 minutes.
The yoghurt in the paste will leave out some water, and the curry will start looking very very green.Cook till you get a curiously green thickish gravy.
Serve with rotis or rice! Yummy!