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Methi Chicken

Prep Time: 20 mins I Cooking Time: 1 hr I Serving: 2-3



Ingredients :-


For Marinating :-


1 kg / 2.2 lb. Chicken (Curry Cut, Bone-In & washed thoroughly )

½ tsp. Turmeric Powder

½ tsp. Red Chilli Powder

1 tsp. Salt

1 cup/250 g Curd/Yogurt (well beaten)


Whole Spices :-


4 Green Cardamom

1 Black Cardamom (broken)

5 Cloves

1 inch Cinnamon (piece)


For Gravy :-


½ kg Methi/Fenugreek Leaves(washed, chopped)

5 tbsp./75 ml Desi Ghee/Clarified Butter (divided)

1 inch French Ginger (peeled)

10-12 Garlic Cloves (peeled)

4 Onion, medium-sized (roughly sliced)

2 Bay Leaf

2 Green Chilli (chopped) Optional

2 Tomatoes, medium sized (grind to purée)

Salt to taste

1 tsp. Turmeric Powder

2 tsp. Red Chilli Powder

1 tsp. Coriander Powder


For Tempering :-(Optional)


2 tsp. Ghee/ Clarified butter

3-4 Red Chilli (whole)

5-6 Garlic Cloves (thinly sliced)



Method :-


In a bowl take chopped methi add ¼ tsp of salt, mix well & set aside for 30 mins


Take a large bowl and add washed chicken to the bowl. Marinate the chicken with all the ingredients mentioned under the marinating list. Mix well and refrigerate covered for 1 hr.


After 30 mins squeeze out the excess water. Discard the excess water and set aside covered for later use


Heat a non-stick pan/clay vessel. Add all the spices to the pan mentioned under the whole spices list one by one. Next add 2 tbsp. ghee/clarified butter to the pan and stir for 3-4 mins on low-medium flame till fragrant


Add ginger + garlic to the pan and sauté for 3-4 minutes on low-medium flame


Add the sliced onions to the pan/vessel and sauté for 7-8 minutes on low-medium flame. Keep stirring until colour changes to light golden brown. Next switch off the gas let the onions cool down


Add the fried onion masala/mix to the the blender jar and grind it to a smooth paste by adding little water if required


Turn on the flame and to the same pan add the remaining 3 tbsp. of ghee/clarified butter


Add bay leaf + grinded onion paste to the pan and keep stirring for 4-5 mins on low-medium flame


Add chopped green chillies to the pan/kadai and stir for 1-2 mins


Next, add tomato purée to the pan. Mix well and stir for 3-4 mins on low-medium flame


Next add salt + turmeric powder + red chilli powder + coriander powder to the pan. Mix well and stir for 4-5 mins


Add chopped methi/fenugreek leaves to the pan. Mix well and cook until oil separates.


Add the marinated chicken to the pan/vessel and mix well. Cover and cook for 20-25 minutes on low flame. Keep stirring in intervals for even cooking


When gravy thickens, turn off the gas


In a small pan heat 2 tsp of ghee, add whole red chillies + garlic to the pan. Stir for 2-3 mins on low medium heat. When garlic turns light brown in colour. Switch off the gas


Pour the tempering over the chicken and garnish with chopped fresh coriander


Time to Taste :)


Enjoy this dish with plain boiled Rice Serve with Garlic Naan, Laccha Paratha, Tandoori Roti, pickled onions etc.


Note : pls adjust the spice levels to your taste.


Please watch: "CHICKEN KOFTA RECIPE | CHICKEN MEATBALL CURRY | MEATBALL RECIPE #timsistastytable"

https://youtu.be/8bumm810Sbg

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