Methi Chicken is a very rich and wonderful dish. Chicken and Fenugreek leaves go so well together and a little fresh cream that we add in this recipe gives that rich texture. It goes absolutely great with Rotis and Rice. I can’t imagine eating fenugreek leaves otherwise. It’s bitter, but however works perfect with chicken. Note that I haven’t used any Red Chili Powder or Turmeric Powder, as it would ruin the earthy color that the dish gets. There are so many different versions of Methi Chicken, here is mine.
Ingredients:
- 2 cups roughly chopped Fenugreek Leaves
- 800 gms boneless Chicken cut into small pieces
- 2 cups roughly chopped onions
- 6 -7 Green Chilies
- 2 inch piece Ginger
- 5-6 Garlic Cloves
- ½ cup Fresh Cream
- 1 tbsp. Cumin Seeds
- 1 tbsp. Coriander Seeds
- ½ tbsp. Fennel Seeds
- 4 inch. piece Cinnamon
- 5 pods Green Cardamom
- 2 Pods Black Cardamom
- Salt to Taste
- 1 cup Water
- 2 tbsp. Oil
- 1 tsp. Cumin Seeds
- 1 tbsp. Butter
Method:
- Grind the Onions, Ginger, Garlic and Green Chilies into a fine Paste without adding water.
- Dry roast the Cumin, Coriander Seeds, Fennel Seeds, Green and Black cardamom with the outer shell removed.
- Grind the dry roasted ingredients into a fine powder.
- Now heat oil in a Pan.
- Add the Onion Paste and sauté till they turn almost light brown.
- Now add the Fenugreek Leaves and sauté for 3-4 minutes.
- Add the Chicken pieces, salt and the spice mix powder and mix well and cook for 2-3 minutes.
- Add water and cover and cook until the chicken is soft and well cooked.
- Add the Fresh Cream, mix and cook for 2 minutes.
- Now in a small pan, heat the Butter and add a tsp. of Cumin Seeds and allow it to crackle.
- Pour this tempering on top of the curry.
