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Methi (Fenugreek) and chicken curry recipe

My Methi chicken recipe is here!

A winter green vegetable. A fragrant vegetable packed with nutrients. Methi. Fenugreek. A lot of recipes, both veg and non-veg use fenugreek as an ingredient. No dinner in winters in our family was complete without fenugreek dishes. So here is my chicken and fenugreek recipe!


Cooks for: 2

Cooking time: 40 minutes approx

Ingredients

Chicken marinate:

300 gm of chicken

1/4 teaspoon turmeric

1/2 teaspoon Kashmiri re chilli powder

1/2 teaspoon garam masala

Salt

2 tablespoons yogurt

Whole spices: few cardamoms, 1-2 cloves, one black cardamom, 1/2 inch cinnamon and 1 bay leaf.

Mix well and keep in the fridge for minimum 2-3 hours


Sauce:

2 cups fresh fenugreek, pluck the leaves and chop coarsely

1 medium sized white onion, chopped

1 teaspoon ginger and garlic paste

1 star anise

1 bay leaf

1/2 teaspoon or more, cumin seeds

2 tablespoons oil

1 teaspoon garam masala

Salt

Juice if half lemon

1/2 teaspoon red chilli powder(optional)

2-3 tablespoons of cream (optional)

Finely sliced ginger juliennes for garnish

Fresh coriander leaves for garnish

Method


In a nonstick pan or wok, add the oil and once hot, add the bay leaf, star anise and cumin seeds. Fry for a minute or until fragrant and add the chopped onions. You can remove the whole spices from the oil at this stage. Fry the onions until golden brown which takes up to 12-15 minutes on medium heat to high heat. Add the ginger garlic paste and cook it for a minute on low to medium heat. You can add a tablespoon of water to prevent it from burning or getting stuck to the bottom of the pan.


Add the fenugreek leaves and cook for 4-5 minutes on medium heat. Keep mixing and stirring the mixture. Now add the marinated chicken with all the marinate juices on high heat for 5 minutes until the outer coating of chicken changes colour. Mix well. Add salt and red chilli powder, lower the heat and cook for 15-16 minutes or until the chicken is cooked. You can add a few tablespoons of water to liquify the sauce. Add the garam masala, ginger and coriander leaves. Serve with homemade flat breads!

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