Chicken cooked with fresh fenugreek leaves (Methi) makes a healthy, protein-packed dish for the whole family. The fenugreek leaves add a slightly bitter, earthy taste that gives the chicken a distinctive flavour. In Punjab, this dish is especially enjoyed during the winter months and is often served with hot tandoori roti.
PREPARATION TIME: 15 minutes
MARINATION TIME: 4 hours
COOKING TIME: 25 minutes
SERVES: 4
INGREDIENTS
600gm - Chicken on bone
1 tsp - red chilli powder
1 tsp - turmeric powder
1 tsp salt
1 tbsp - lemon juice
1 bunch - Fenugreek leaves (approximately 30gm in one bunch)
2 - onions, large
3 - dry red chillies
2½ tsp - garlic paste
3 tsp - ginger paste
2-3 - green chillies
1 tsp - red chilli powder
⅓ tsp - turmeric powder
1½ tsp - coriander powder
1 tsp - garam masala powder
1 tbsp - chicken masala powder
1½ tbsp - dry fenugreek leaves
1 tsp salt or according to taste
2 tomatoes, large
2 tbsp - lemon juice
3 tbsp - oil for cooking or clarified butter
METHOD
Clean, wash and pat dry the chicken pieces with a kitchen paper towel. Place the chicken in a large bowl and add red chilli powder, turmeric powder, salt and lemon juice. Mix well until the chicken is evenly coated. Cover and refrigerate for 4 hours.
Pick the fenugreek leaves from the stems, discarding any wilted leaves. Place the leaves in a large sieve and wash them thoroughly under running water. Spread them on a kitchen paper towel and leave them for a few minutes to remove excess moisture. Finely chop the leaves and set aside.
Heat oil in a heavy-based saucepan over medium flame.
Add the dry red chillies and saute for a minute. Peel, wash and thinly slice the onions, then add them to the saucepan. Fry, stirring continuously, until the onions are evenly dark brown in colour. Add the ginger paste and stir, then add the garlic paste and saute for 1-2 minutes. Add the chopped green chillies and saute for another 2-3 minutes.
Add the red chilli powder, turmeric powder, coriander powder, garam masala powder and chicken masala powder. Mix well with a splash of water to prevent the spices from burning. Add the dry fenugreek leaves, crushing them between your palms as you add them, and stir well.
Add the washed and chopped tomatoes along with the salt. Stir for 4-5 minutes, or until the tomatoes soften and the oil begins to separate from the mixture.
Add the chicken and mix well until every piece is coated with the mixture. Fry the chicken for a few minutes for any excess moisture to evaporate. Add the finely chopped fresh fenugreek leaves and mix well.
Cover and cook the Methi Chicken over low flame for 10-15 minutes, or until the chicken is cooked through. (The chicken will release its own moisture, so add water one tablespoon at a time only if it starts sticking to the bottom of the pan. The finished dish should not have a watery gravy; the chicken should be well coated with the fenugreek mixture.)
Add the lemon juice and mix well. Transfer to a serving bowl.
Serve hot with plain paratha or roti.
RUBY’S TIP
Marinate the chicken a day in advance for enhanced flavour and to save time when cooking. Cooking Methi Chicken in clarified butter (ghee) gives the dish a rich and distinctive flavour.
ISSUE
Leave a Comment