A hearty and healthy dish Methi Chicken finds its origin in Pakistan. Fenugreek leaves is a popular spice of middle east Asia and especially in India. Fenugreek leaves, earthy and bitter taste compliments the chicken exceptionally well in its unique way. It is a perfect dish to prepare for a winter brunch or dinner parties.
PREPARATION TIME: 10 minutes
COOKING TIME: 40 minutes
SERVES: 4
TASTES: mild
INGREDIENTS
½ kg chicken, boneless
250g fenugreek leaves
For the Preparation:
½ cup yoghurt, plain
2 tsp coriander powder
½ tsp turmeric powder
⅓ tsp red chilli powder
½ tsp cumin powder
½ tsp garam masala powder
For the Tempering:
4 cloves
2 green cardamoms
6 black peppercorns, whole
1 inch cinnamon stick
2 bay leaves
2 onions, large
1½ tsp garlic paste
1½ tsp ginger paste
2 green chillies
2 tomatoes, large
1 tsp salt or according to taste
1 cup warm water
11/2 tbsp lime juice
2 tbsp cream
2 tbsp butter
2 tbsp oil
METHOD
For the Preparation:
Cut the chicken into 1½-inch pieces. Pat them dry with a kitchen paper towel. Place the pieces in a bowl, cover, and refrigerate until needed.
Wash the fenugreek leaves under running water, chop them, and set aside.
In a medium-sized bowl, whisk the yoghurt with coriander powder, turmeric powder, red chilli powder, cumin powder, and garam masala powder until well combined. Set aside.
For the Tempering:
Heat butter with oil in a heavy-based saucepan over medium flame. Add cloves, green cardamoms, black peppercorns, cinnamon stick, and bay leaves, and stir for a minute until aromatic.
Add peeled, washed, and chopped onions, and fry for 4–5 minutes until brown. Add garlic paste, stir, then add ginger paste and sauté for a few seconds. Add chopped green chillies and stir. Lower the flame and add the yoghurt mixture, stir continuously until the oil separates. Add chopped tomatoes and salt, and cook over medium flame until the tomatoes are soft and the oil rises to the surface.
Add the chicken and stir for 3–4 minutes. Then add the chopped fenugreek leaves and mix until everything is well combined. Pour in warm water, stir, cover, and cook for 8–15 minutes over medium flame, stirring occasionally, until the chicken is tender and the oil separates from the sides of the pan (add more water in tablespoons if needed). Add lime juice to the chicken and mix well. Just before serving, stir in the cream and heat the chicken for 2-3 minutes, stirring occasionally.
Transfer the chicken to a serving bowl.
Serve with rumali roti or laccha paratha.
RUBY’S TIP
If fresh fenugreek leaves are unavailable, use half the quantity of dry fenugreek leaves as a substitute.