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Methi Chicken Curry Recipe
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Recipes in English
>>
Chicken Recipes >>
Methi Chicken |
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Chicken cooked with
either dry fenugreek leaves or fresh fenugreek is a
connoisseur’s delight. For best results use fresh leaves. |
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Chicken 1 kg/2
small birds, cut into 6 pieces each
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Cardamoms 5
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Cinnamon 1”
stick |
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Cloves 8
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Coriander
leaves, chopped 15 gm/1 tbs
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Dough to seal
casserole |
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Fenugreek (methi),
dry leaves 15 gm/1 tbs or fresh leaves 60 gm/ 1/4 cup |
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Garlic,
chopped 30 gm/2 tbs |
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Ginger,
chopped 30 gm/2 tbs |
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Ginger
juliennes 20 gm/4 tsp |
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Green chillies,
slit 5 |
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Oil 80 gm/ 1/3
cup |
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Onions,
chopped 360 gm/1 1/2 cups |
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Red chilli
powder 5 gm/1 tsp |
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Salt to taste
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Tomatoes,
chopped 240 gm/1 cup |
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Yogurt 240
gm/1 cup |
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Marinade chicken in whisked yogurt and salt for half an
hour. Meanwhile, heat fat in a kadhai, crackle cardamoms,
cloves and cinnamon. Add onions and sauté till golden brown.
Stir in chopped garlic, ginger and green chillies.
- Add red
chilli powder and tomatoes and stir-cook till fat surfaces.
Add chicken with the marinade and 240 ml/1 cup water. Bring
to boil, cover and simmer till the fat is visible on the
sides once again and the chicken is tender. Remove to an
oven proof casserole, sprinkle with fenugreek, ginger
juliennes and coriander, cover and seal with dough. Place in
a preheated oven at 325 ºF for 15 minutes.
- Time:
Preparation: 45 minutes, Cooking: 45 minutes
- To
Serve: Open casserole and serve simmering hot with any
bread, roti, naan, paratha.
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