Methi Chicken
Ingredients
1/2 kg boneless
chicken - cut into medium sized pieces
1 medium sized onions - finely chopped
2 medium sized tomatoes - finely chopped & grind to a smooth paste
4-5 Tbsp cooking oil
1 tsp shahi jeera (black cumin seeds)
10-12 fresh curry leaves
Salt to taste
1 tsp turmeric powder
1 medium sized onions - finely chopped
2 medium sized tomatoes - finely chopped & grind to a smooth paste
4-5 Tbsp cooking oil
1 tsp shahi jeera (black cumin seeds)
10-12 fresh curry leaves
Salt to taste
1 tsp turmeric powder
2 1/2 tsp ginger & garlic paste
1 1/2 tsp cumin powder
1 1/2 tsp coriander powder
3 tsp red chilli powder (adjust according to your taste)
1 cup of water (add more if required)
2 Tbsp yoghurt - whisk it with a fork smoothly and set aside
2 cups fresh methi leaves (fenugreek leaves) - (roughly chopped)
2 tsp garam masala powder
2 Tbsp or few freshly chopped coriander leaves for garnish
1 1/2 tsp cumin powder
1 1/2 tsp coriander powder
3 tsp red chilli powder (adjust according to your taste)
1 cup of water (add more if required)
2 Tbsp yoghurt - whisk it with a fork smoothly and set aside
2 cups fresh methi leaves (fenugreek leaves) - (roughly chopped)
2 tsp garam masala powder
2 Tbsp or few freshly chopped coriander leaves for garnish
Method
In a wide bottomed vessel, heat oil. On low heat, add
shahi jeera and fry for a few seconds. Add curry leaves, toss them and then add
chopped onions, salt and turmeric.
Increase the flame to medium and fry till the onions turn golden brown (around 8 minutes).
Add ginger & garlic paste and fry for 1-2 minutes till the raw small disappears.
Add chicken add cumin powder, coriander powder, chilli powder, mix well, cover and cook for 4-5 minutes stirring in between.
Add tomato paste, water and bring it to boil on high flame.
When the gravy starts boiling reduce the flame to medium, cover and cook for around 10 - 15 minutes or till the chicken is tender and the gravy starts turning thick. when the oil starts floating on top of the gravy.
Add whisked yoghurt, gently mix, add freshly chopped methi leaves, gently mix so the chicken pieces.
Lower the flame and allow to cook uncovered for 5 minutes.
Just before turning off the heat, add garam masala powder, mix well, adjust salt and chilli powder if required.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed rotis or naan.
Increase the flame to medium and fry till the onions turn golden brown (around 8 minutes).
Add ginger & garlic paste and fry for 1-2 minutes till the raw small disappears.
Add chicken add cumin powder, coriander powder, chilli powder, mix well, cover and cook for 4-5 minutes stirring in between.
Add tomato paste, water and bring it to boil on high flame.
When the gravy starts boiling reduce the flame to medium, cover and cook for around 10 - 15 minutes or till the chicken is tender and the gravy starts turning thick. when the oil starts floating on top of the gravy.
Add whisked yoghurt, gently mix, add freshly chopped methi leaves, gently mix so the chicken pieces.
Lower the flame and allow to cook uncovered for 5 minutes.
Just before turning off the heat, add garam masala powder, mix well, adjust salt and chilli powder if required.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed rotis or naan.
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