Chicken Methi Chicken With Dried Fenugreek Leaves Recipes

METHI CHICKEN (CHICKEN CURRY WITH FENUGREEK LEAVES)

Steps:

• Marinate the chicken pieces with the turmeric powder, chili powder 1 tbsp ginger paste, 1 tbsp garlic paste and 1 tsp salt. Keep it aside for at least 30 minutes
• Meanwhile make a smooth paste of the onions and 2-3 fresh chilis
• And also grind the melon seeds to a fine paste
• Heat the oil and add the cumin seeds, bay leaves and dried chilis
• When well roasted add the onion-chilli paste. Fry it well until it is no more raw (this could take up to 10 minutes)
• Next add the ginger and garlic pastes and again fry well
• Now add the tomatoes and the coriander powder. Cook until the tomatoes break down
• Put your marinated chicken in this masala and sear over high heat until no more pink
• Add 1½ cups of water and the slit chilis. Also, adjust the salt now and cover and cook over a medium flame
• When is chicken is almost 90% done, add the melon seeds paste and mix well
• Also, add the chopped methi leaves. Mix well and simmer for 10 more minutes
• Switch the flame off and drizzle the garam masala
• Serve the methi chicken (chicken curry with fenugreek leaves) hot with some cumin rice and/or naan. Enjoy!

CHICKEN METHI ( CHICKEN WITH DRIED FENUGREEK LEAVES)

Steps:

• Clean, skin, wash and cut chicken into medium sized pieces.
• Peel, wash and chop onions. Peel and chop ginger. Remove stem, wash and chop green chillies.
• Heat oil in a pan. Add whole garam masala and bay leaves. Sauté until cardamoms starts to crackle.
• Add chopped onions and cook until translucent and soft. Make sure to stir continuously. Add chopped ginger, garlic paste, turmeric powder, coriander powder and chopped green chillies. Sauté for a minute.
• Add chicken pieces and beaten yogurt and cook on a high heat for 7-8 minutes. Add kasoori methi, garam masala powder, chopped fresh coriander, salt and three fourths cup of water. Cover the pan and cook on a low heat for ten minutes.
• Serve hot.

METHI MURGH (FENUGREEK CHICKEN)

Steps:

• Heat the oil in a pressure cooker over medium heat; brown the chicken pieces evenly on all sides, about 5 minutes. Remove from cooker and set aside. Add the cumin seeds, cinnamon stick, cardamom pod, cloves, onion slices, ginger-garlic paste, and green chile peppers to the pressure cooker and cook until the onions are golden brown, 5 to 7 minutes. Stir the spinach, fresh fenugreek leaves, dried fenugreek leaves, turmeric, red pepper, and salt into the mixture and cook until the spinach and fenugreek leaves begin to wilt and darken in color, about 5 minutes. Pour the water over the mixture and return the chicken pieces to the pressure cooker; bring to a boil for 2 to 3 minutes.
• Fasten the lid on the pressure cooker; cook until the chicken is tender, about 30 minutes. Release pressure fully and remove the lid; sprinkle the garam masala over the dish. Cook and stir until the liquid thickens, 3 to 5 minutes. Serve hot.