Methi ChickenNov 18th, 2009 | By Sowjanya | Category: All Recipes, Chicken Recipes, Curries & Gravies, Featured recipes, Non-Veg Recipes
When it comes to food, I almost eat any vegetable. But with hubby dear, I have to be experimental to please him. This week I decided to include greens in my menu, and while I was shopping around in our neighbourhood Indian grocery store, found these fresh methi leaves in the greens aisle. Then came into mind this delicious hyderabadi curry, (murgh methi aka methi chicken) that I almost forgot to cook these days. Protein enriched chicken cooked with fresh methi leaves that are rich in calcium, potassium and iron! What more do I want other than a healthy meal that looks beautiful and tastes delicious. The curry came out so delicious that I had to help myself with multiple servings forgetting about my calorie count that I have been conscious about lately. Here is how I cooked it:
Boneless Chicken – 1 ½ lb (around ¾ kg) cut into medium sized pieces
Onions – 3 medium sized (about 2 cups) – finely chopped
2 medium sized tomatoes – finely chopped & grind to a smooth paste
Cooking oil – 4 to 5 tbsps
shahi jeera (Black cumin seeds) – 1 tsp
10-12 fresh curry leaves
Salt to taste
Turmeric (pasupu) – 1 tsp
Ginger & Garlic Paste – 2 ½ tsps
Cumin powder – 1 ½ tsp
Coriander powder – 1 ½ tsp
Red chilli powder – 3 tsps (Adjust according to your taste)
1 cup of water (add more if required)
2 tbsps yoghurt – whisk it with a fork smoothly and set aside
Fresh methi leaves (fenugreek leaves) – 2 cups tightly packed (roughly chopped)
Garam masala powder – 2 tsps
2 tbsps or few freshly chopped coriander leaves for garnish
- In a wide bottomed vessel, heat oil. On low heat, add shahi jeera and fry for a few seconds. Add curry leaves, toss them and then add chopped onions, salt and turmeric. Increase the flame to medium and fry till the onions turn golden brown (around 8 mts).
- Add ginger & garlic paste and fry for 1-2 mts till the raw small disappears. Add cumin powder, coriander powder, chilli powder, mix well. Add chicken, mix well, cover and cook for 4-5 mts stirring in between. Add tomato paste, water and bring it to boil on high flame. When the gravy starts boiling reduce the flame to medium, cover and cook for around 10 – 15 mts or till the chicken is tender and the gravy starts turning thick. By this time the oil starts floating on top of the gravy.
- Add whisked yoghurt, gently mix, add freshly chopped methi leaves, gently mix so the chicken pieces do not break. Lower the flame and allow to cook uncovered for 5 mts. Just before turning off the heat, add garam masala powder, mix well, adjust salt and chilli powder if required. Garnish with freshly chopped coriander leaves.
- Serve hot with steamed basmati rice, rotis or naan.