Methi or dried fenugreek leaves add that extra punch of flavours to the dishes. Check out the recipe of delicious methi chicken that could make your Easter menu look impressive.
Ingredients
1 kg chicken (cut into pieces)
5 tbsp oil
1 tsp cumin seeds
3 - 4 crushed green chillies
10 peppercorns (crushed)
4 cardamom pods (crushed)
4 cloves (crushed)
2 onions (finely chopped)
3 tomatoes (finely diced)
1 tbsp garlic paste
¾ tbsp ginger paste
175 gms yoghurt
1 ½ tbsp Kashmiri chilli powder
1 ½ tbsp coriander powder
½ tsp turmeric powder
1 tsp cumin powder
Salt as required
Water as required
2 cups methi or dried fenugreek leaves (leaves should be nicely pressed into the cups while measuring)
2 tsp lemon juice
¾ cup cream
1 tsp garam masala
1 tsp sugar
Preparation
Wash the chicken pieces well
Heat oil in a pan and splutter the cumin seeds
Into it add crushed green chillies, cardamom, peppercorns and cloves
Sauté until they turn fragrant
Now add the onions and sauté until they turn brown
When the onions are nicely sautéed, add the chicken pieces, tomatoes, and ginger and garlic pastes
Lower the flame and add the yoghurt
Mix well
Add the Kashmiri chilli powder, coriander powder, turmeric powder and cumin powder
Sauté until the raw smell of the powders are gone
Add salt and water as required
Mix well and cook for 10 minutes on high flame
Now add the dried fenugreek leaves and lemon juice
When the gravy boils well, add the cream, garam masala and sugar
Give everything a good mix and turn off the flame
Enjoy the methi chicken with rice, chapathi or roti
Note: Yoghurt wouldn’t get curdled if it is beaten by adding a teaspoon of cornflour.
