Methi Chicken (Fenugreek Chicken)
Methi Chicken is a popular Indian dish featuring tender chicken cooked with fresh fenugreek leaves and aromatic spices, delivering a flavorful, slightly bitter, and earthy taste that is both comforting and delicious.
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Ingredients
- 600 gramschicken thighs
boneless, skinless, cut into bite-sized pieces
- 150 gramsfresh fenugreek leaves (methi)
washed and chopped
- 1 mediumonion
finely chopped
- 2 mediumtomatoes
pureed or finely chopped
- 1 ½ tablespoonsginger-garlic paste
- 2 mediumgreen chilies
slit or chopped (adjust to taste)
- 100 gramsyogurt
whisked
- 1 teaspooncumin seeds
- 0 ½ teaspoonturmeric powder
- 1 teaspoonred chili powder
adjust to taste
- 2 teaspoonscoriander powder
- 1 teaspoongaram masala
- 1 ½ teaspoonssalt
adjust to taste
- 3 tablespoonsoil
- 100 milliliterswater
as needed to adjust consistency
- 2 tablespoonsfresh coriander leaves
chopped, for garnish
Instructions
Heat oil in a deep pan or kadhai over medium heat. Add cumin seeds and let them splutter.
Add finely chopped onions and sauté until they turn golden brown, about 8-10 minutes.
Add ginger-garlic paste and green chilies, sauté for 2-3 minutes until the raw smell disappears.
Add turmeric powder, red chili powder, coriander powder, and salt. Stir well for 30 seconds to toast the spices.
Add pureed or finely chopped tomatoes. Cook until the oil begins to separate from the masala, about 8-10 minutes.
Lower the heat and add whisked yogurt gradually, stirring continuously to prevent curdling. Cook for 3-4 minutes.
Add the chicken pieces and stir to coat them evenly with the masala. Cook on medium heat for 5 minutes.
Add chopped fenugreek leaves (methi) and mix well. Add water as needed to adjust gravy consistency.
Cover the pan and let the chicken simmer on low heat for 15-20 minutes or until fully cooked and tender.
Sprinkle garam masala and give it a final stir. Cook uncovered for another 2 minutes.
Turn off the heat. Garnish with chopped fresh coriander leaves before serving.
