If you want to explore different flavours, other than usual curry flavours, chicken methi is a recipe you should try. Methi or fenugreek leaves are bitter in taste when raw, but juicy and yummy when cooked with spices. Cooking methi in chicken (or lamb, or fish or dals) curries it releases aromatic and juicy flavours that complement well with the main ingredient. Rich in iron, vitamin and minerals, methi leaves are widely used in Indian cooking.
Chicken methi is also on the menus of many curry houses. When you try homemade chicken methi, you will probably ask for more methi dishes to cook with other ingredients. Methi leaves are sold fresh in many Indian shops. Chicken methi is a very simple and easy to cook real recipe. Always use fresh methi leaves for the authentic and juicy flavours.
Let's cook
Chicken Methi Recipe
Recipe Facts
Here is Your Recipe
500 gram chicken (free range for better flavours)
1 ½ fresh methi leaves (no stalks please)
1 cup yogurt
2 ripen vine tomatoes
1 medium onion
½ teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon fennel powder
1 teaspoon red chilli powder
1 cardamom
1 clove
1 inch cinnamon stick
1 teaspoon garlic-ginger paste freshly made
2 tablespoons sunflower oil
1 tablespoon fresh coriander leaves (optional)
Salt to taste
Clean and dice chicken into bite sized pieces.
Heat oil in a thick bottom pan.
Crush cardamom, clove and cinnamon stick roughly and fry in the oil for a minute.
Add finely sliced onion and stir for a few minutes until the onion turns golden brown.
Add freshly ground garlic ginger paste and keep mixing to avoid burning.
Now add remaining spice powders (turmeric, cumin, coriander, fennel and red chilli powders)
Let the ingredients fry for a minute, but mix well.
Add chicken pieces and keep stirring so that the spices coat the chicken pieces all around.
Place the cleaned chopped methi leaves into the pan.
Keep on medium heat and fry the ingredients until chicken pieces become opaque.
Now add finely chopped tomatoes.
Cook for another 5 minutes until tomatoes are cooked.
Whisk yogurt and pour.
Let it simmer for 5 minutes.
Check that chicken is fully cooked even in the core of each piece.
Garnish with chopped fresh coriander leaves. (optional)
Garnish with coriander and serve with naan or rice. Enjoy!
For convenience you may use dried fenugreek leaves (sold in Indian shops) but not as tasty though.
