February 23, 2019

Methi Chicken

Name: Methi Chicken | ಮೆಂತ್ಯ ಚಿಕನ್ | Chicken Curry Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 kg / 2 lb Chicken (cut in medium size pieces); 1 Tbsp Oil; 1 tsp Fennel seeds; 1 medium Onion (finely chopped); 1 tsp Ginger-Garlic paste; 2 cups Methi leaves (coarsely chopped); 2 medium Tomatoes (finely chopped); 1 tsp chili powder; ¼ tsp Turmeric powder; 1 tsp Garam masala powder; Salt - to taste; Fresh Cream (to garnish- optional); 6-8 Cashew (Soaked in water); 1 tsp Poppy seeds (Soaked in water)

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Yum

Fenugreek/Methi is a fragrant, delicious, and simple way to add long-lasting health benefits to your life, and is often recommended for pregnant ladies and nursing moms. Methi chicken, a rich-creamy chicken curry cooked with fresh methi leaves, which not only adds a unique flavor but makes the curry more delicious in every bite. Enjoy this delicious curry with Roti/Naan/Chapathi/steamed Rice.

How to make Methi Chicken Curry Step by Step:

Soak 6-8 Cashews and 1 tsp Poppy seeds in little water, to make a paste later.

2. Finely chop 1 med-sized onion and 2 med-sized tomatoes. Rinse methi leaves thoroughly and roughly chop them. Rinse chicken thoroughly with turmeric, salt & water. Strain and set aside.

3. Heat 1 Tbsp oil in a pan. On low heat, add 1 tsp fennel seeds and fry for a few seconds.

4. Increase the flame to medium, add finely chopped onions and fry till the onions turn golden brown. Add a pinch salt for onions to cook faster.

5. Add 1 tsp ginger-garlic paste and fry for 1-2 minutes till the raw smell disappears. Add a pinch salt for onions to cook faster.

6. Next, add 2 cups chopped methi leaves and fry until the leaves wilt.

7. Next, add 2 med-sized tomato(finely chopped) and cook until they turn soft and mushy.

8. Add 1 tsp chili powder, salt as needed, ¼ tsp turmeric, 2 lb chicken(small pieces) and little water, mix well. Cover and cook for 8-10 minutes, stirring in between.

9. While the chicken is cooking, blend the soaked cashew and poppy seeds, to a smooth paste.

10. Open the lid and check if the chicken is cooked completely. When the oil floats on top, add the prepared cashew-poppy paste and 1 tsp garam masala to the gravy, mix well and cook uncovered for another 2 mins.

11. When the gravy starts to thicken, turn off the heat. Finally, garnish with fresh cream.

12. Serve hot with steamed rice, rotis, chapathi or naan. Rich & creamy methi chicken is Ready to Relish!!

You might want to try other Chicken Recipes…

Methi Chicken Curry Recipe Card:

Print Recipe

Methi Chicken | ಮೆಂತ್ಯ ಚಿಕನ್ | Chicken Curry Recipe

Methi chicken, a rich-creamy chicken curry cooked with fresh methi leaves, which not only adds a unique flavor but makes the curry more delicious in every bite.

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Side Dish

Cuisine: Indian

Keyword: chicken, Curry, gravy

Servings: 5

Author: KaviRuchi

Ingredients

1 kg / 2 lb Chicken cut in medium size pieces
1 Tbsp Oil
1 tsp Fennel seeds
1 medium Onion finely chopped
1 tsp Ginger-Garlic paste
2 cups Methi leaves coarsely chopped
2 medium Tomatoes finely chopped
1 tsp chili powder
¼ tsp Turmeric powder
1 tsp Garam masala powder
Salt – to taste
Fresh Cream to garnish- optional

To make paste :

6-8 Cashew Soaked in water
1 tsp Poppy seeds Soaked in water

Instructions

Soak Cashews and Poppy seeds in little water, to make a paste later.
Finely chop onions and tomatoes.
Rinse methi leaves and roughly chop them. Rinse chicken thoroughly with turmeric, salt & water. Strain and set aside.
Heat oil in a pan. On low heat, add fennel seeds and fry for a few seconds.
Increase the flame to medium, add finely chopped onions and fry till the onions turn golden brown. Add a pinch salt for onions to cook faster.
Add ginger-garlic paste and fry for 1-2 minutes till the raw smell disappears.
Add chopped methi leaves and fry until the leaves wilt.
Add tomato and cook until soft and mushy.
Next add in chili powder, salt, turmeric, chicken and little water, mix well. Cover and cook for 8-10 minutes, stirring in between.
Blend the soaked cashew and poppy seeds, to a smooth paste.
Open lid and check if chicken is cooked completely, oil floats on top.
Add the prepared paste and garam masala to the gravy, mix well and cook uncovered for about 2 mins.
When gravy starts to thicken and oil floats on top of the gravy, turn off the heat.
Garnish with fresh cream.
Serve hot with steamed rice, rotis, chapathi or naan.
Rich & creamy methi chicken is Ready to Relish!!

Video

Notes

-You can skip adding cream in end, however adding cream would give a rich flavor to curry.

-You could also use boneless chicken for this recipe.

-If you do not have fresh methi leaves, replace with dried fenugreek or Kasuri methi.

-Do not add water if you want methi chicken dry. Allow chicken to cook in its own juices.

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