Methi Chicken Recipe | How To Make Methi Chicken (Methi Murgh) Recipe
Methi chicken recipe, how to make methi chicken; a rich restaurant like chicken curry which goes well with roti, naan, or bhatura.
This methi chicken is very restaurant style and very easy to make, the fresh methi leaves (fenugreek leaves) gives a nice flavor to the curry. The gravy is rich and creamy; it was back in early 2000 my friend, Elsy gave me this recipe. She got it from her restaurateur uncle. While living in Coorg, fresh green vegetables was available during the summers and once when I remarked casually while chatting with Elsy resulted in this fabulous methi chicken recipe.
I must confess this is a rich curry and I make it only for special occasions: well, restaurant style recipes are for special occasions. I have made this methi chicken so many times since the first time I made some 12 years ago, yes its a never fail recipe.
In this recipe methi leaves are sprinkled with salt and kept for sometime, then the leaves are squeezed to remove the juice and then sliced. I think it is to remove the slight bitterness of the methi leaves because the recipe says so, I do it all the time and I have not made otherwise.
Onion and cashewnuts are cooked with little water and grinded with tomatoes to a fine paste and that gives the base to the rich gravy.
Methi chicken recipe, how to make methi chicken with step by step pictures.
Sprinkle some salt over the methi leaves and keep aside for 5 minutes. Squeeze out. In a kadai or pan add in onions and cashewnuts with water, once it is cooked and cooled down grind to a fine paste with tomatoes, ginger, garlic.
Heat the same kadai with 2 tbsp oil and add in 1 sliced onion, 2 slit green chilies and saute till light brown, add in the squeezed and chopped methi leaves. and mix and saute for 1 minute and then remove it to a plate, keep aside.
In the same kadai heat another 2 tbsp of oil and add in the pureed onion mix. Let it saute for 2-3 minutes on low flame. Add in kashmiri chilli powder, garam masala, and a pinch of turmeric powder and allow it to saute on low till oil starts to come out from the sides.
Add chicken along with some water (about 1/2 cup or as needed) and cover and cook. Once the chicken is cooked add in the beaten curd, mix well.
Add in the methi leaves-onion-green chilli (which we sauted earlier), 1/2 tsp sugar and lastly add in cream. Mix well and allow it to simmer for 1 minute.
Serve with Roti, naan, bhatura, or methi rice.
Other Recipes You May Like:
Roti Recipe
Bhatura Recipe
Naan Recipe
Methi Rice Recipe
Methi Chicken Recipe | How To Make Methi Chicken
PREP TIME:
15 mins |
COOK TIME:
30 mins |
AUTHOR::
NISA HOMEY
INGREDIENTS
- Chicken: 500 gms
- Chopped Methi leaves: 3/4 cup
- Onions: 2
- Cashewnuts: 2 tbsp (slighly chopped)
- Water: 1/4 cup
- Tomatoes: 2
- Ginger: 1 inch
- Garlic: 7-8 cloves
- Salt: 2 tsp or as needed
- Oil: 4-5 tbsp
- Onion: 1 sliced
- Green chilies: 2, slit
- Kashmiri Chilli powder: 2 tsp
- Garam Masala: 1/2 tsp
- Turmeric Powder: A fat pinch
- Sugar: 1/2 tsp (optional)
- Beaten Curd: 1 tbsp
- Cream: 3 tbsp
- Extra water to cook the chicken
METHOD:
Sprinkle some salt over the methi leaves and keep aside for 5 minutes. Squeeze out. In a kadai or pan add in onions and cashewnuts with 1/4 cup water, once it is cooked and cooled down grind to a fine paste with tomatoes, ginger, garlic.
Heat the same kadai with 2 tbsp oil and add in 1 sliced onion, 2 slit green chilies and saute till light brown, add in the squeezed and chopped methi leaves. and mix and saute for 1 minute and then remove it to a plate, keep aside.
In the same kadai heat another 2 tbsp of oil and add in the pureed onion mix. Let it saute for 2-3 minutes on low flame. Add in kashmiri chilli powder, garam masala, and a pinch of turmeric powder and allow it to saute on low till oil starts to come out from the sides.
Add chicken along with some water (about 1/2 cup or as needed) and cover and cook. Once the chicken is cooked add in the beaten curd, mix well.
Add in the methi leaves-onion-green chilli (which we sauted earlier), 1/2 tsp sugar and lastly add in cream. Mix well and allow it to simmer for 1 minute.
Serve with Roti, naan, bhatura, or methi rice.
NOTES
Using Kashmiri chilli powder gives a nice color and less heat to the curry.
If you are health concious you can omit the cream and add more curd.
For more taste and flavor use ghee instead of oil or can use half and half.
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