Methi chicken is a chicken curry with fenugreek leaves (methi) that is a rich and nutritious dish and is ideal for a quick dinner. The methi flavour in the curry, which is subtle but distinctive, is as reviving and mouthwatering as it gets. It is a wholesome dish that not only is delicious but healthy too. Methi is a beneficial vegetable. Fenugreek leaves are one of the healthiest green leafy vegetables. This versatile herb belongs to the family of legumes. For many years, it has been a flavouring ingredient in various cuisines. Additionally, it is a common spice in many different cuisines around the world. They give curries and stir-fries a mellow, aromatic, bitter-nutty flavour. The seeds and leaves of fenugreek are very similar. These leaves' greatest asset is their host of health advantages. They are abundant and surprisingly nutrient-rich. Additionally, they are advantageous for women who have PCOS. Fenugreek is also healthy for the heart, diabetes, skin, and hair. Methi chicken is a package of nutrients and tastes. The goodness of fenugreek is enhanced by the protein-rich chicken. It is a wholesome meal that is perfect for your dinner.
Methi Chicken/ Instagram- avanis_kitchen
Ingredients
1. 3/4 Kg boneless chicken
2. 1 medium finely chopped onion
3. 2 medium tomatoes (grind to a smooth paste)
4. 3-5 tbsp oil
5. 1 tsp jeera (black cumin seeds)
6. 10-12 fresh curry leaves
7. Salt
8. 1 tsp turmeric
9. 3 tsp ginger & garlic paste
10. 1.5 tsp cumin powder
11. 1.5 tsp coriander powder
12. 3 tsp red chilli powder
13. 1 cup of water
14. 2 tbsp yoghurt (whisk it with a fork smoothly and set aside)
15. 2 cups fresh methi leaves (fenugreek leaves), finely chopped
16. 2 tsp garam masala powder
17. 2 tbsp coriander leaves, finely chopped
Method
1. Heat oil in a pan with a wide bottom. Add shahi jeera and cook for a few seconds over low heat. Toss in the curry leaves and then add the salt, turmeric, and sliced onions. On medium heat, continue to cook the onions until they are golden brown.
2. When the raw scent has faded, add the ginger and garlic paste and cook for 1-2 minutes.
3. Add the chicken, cumin, coriander, and chilli powders, mix well, cover the pan, and cook for 4 to 5 minutes while stirring occasionally.
4. Add water and tomato paste, and then bring the gravy to a boil. Once the gravy begins to boil, lower the heat to medium, cover the pan, and cook for 10 to 15 minutes, or until the chicken is cooked and the gravy begins to thicken.
5. Add whisked yoghurt and freshly chopped methi leaves. Stir gently in order to prevent the chicken pieces from breaking.
6. Reduce the heat and cook uncovered for five minutes.
7. Add the garam masala powder right before the heat is turned off, stir thoroughly, and, if necessary, adjust the salt and chilli powder.
8. Garnish it with some freshly chopped coriander leaves.
9. Serve hot with rotis, naan, or steaming basmati rice.
