Methi Chicken Chicken Curry With Fenugreek Leaves Food

METHI CHICKEN (CHICKEN CURRY WITH FENUGREEK LEAVES)

Steps:

• Marinate the chicken pieces with the turmeric powder, chili powder 1 tbsp ginger paste, 1 tbsp garlic paste and 1 tsp salt. Keep it aside for at least 30 minutes
• Meanwhile make a smooth paste of the onions and 2-3 fresh chilis
• And also grind the melon seeds to a fine paste
• Heat the oil and add the cumin seeds, bay leaves and dried chilis
• When well roasted add the onion-chilli paste. Fry it well until it is no more raw (this could take up to 10 minutes)
• Next add the ginger and garlic pastes and again fry well
• Now add the tomatoes and the coriander powder. Cook until the tomatoes break down
• Put your marinated chicken in this masala and sear over high heat until no more pink
• Add 1½ cups of water and the slit chilis. Also, adjust the salt now and cover and cook over a medium flame
• When is chicken is almost 90% done, add the melon seeds paste and mix well
• Also, add the chopped methi leaves. Mix well and simmer for 10 more minutes
• Switch the flame off and drizzle the garam masala
• Serve the methi chicken (chicken curry with fenugreek leaves) hot with some cumin rice and/or naan. Enjoy!

CHICKEN METHI ( CHICKEN WITH DRIED FENUGREEK LEAVES)

Steps:

• Clean, skin, wash and cut chicken into medium sized pieces.
• Peel, wash and chop onions. Peel and chop ginger. Remove stem, wash and chop green chillies.
• Heat oil in a pan. Add whole garam masala and bay leaves. Sauté until cardamoms starts to crackle.
• Add chopped onions and cook until translucent and soft. Make sure to stir continuously. Add chopped ginger, garlic paste, turmeric powder, coriander powder and chopped green chillies. Sauté for a minute.
• Add chicken pieces and beaten yogurt and cook on a high heat for 7-8 minutes. Add kasoori methi, garam masala powder, chopped fresh coriander, salt and three fourths cup of water. Cover the pan and cook on a low heat for ten minutes.
• Serve hot.