Methi Chicken
Methi Chicken is a wholesome and easy recipe made with fresh fenugreek and bone-in chicken. This goes beautifully with some hot buttered roti!
- Prep time
- 12 min
- Cook time
- 40 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup oil
- 1 medium onion, finely diced
- 1/2 chicken, bone in, cut into curry-pieces (1 chicken weighs on average 1.7lb/800g)
- 1.5 tsp ginger garlic paste
- 1/4 cup full fat yogurt
- 3 green chillies (ideally ground into a paste, otherwise chopped)
- 1.5 tsp coriander powder
- 1.5 tsp cumin powder
- 0.25 tsp turmeric
- 1 tsp salt (or to taste)
- 0.5 tsp red chilli powder (or to taste)
- 5 cups fresh fenugreek, chopped (known as Methi in Urdu)
Instructions
- 1
Heat the oil in a deep pan or pot, then add the diced onions. Sauté over a medium to high heat, stirring often until the onions begin to turn golden
- 2
Add in the chicken and ginger and garlic paste. Saute over a medium high heat, until the chicken is sealed
- 3
Proceed to add the yogurt, spices and green chillies. Sauté everything over a medium to high heat, stirring continuously until the mixture thickens considerably and the oil begins to rise, separating at the edges
- 4
Add 2/3cup/150ml of water. Stir, bring to a boil and then cover, simmering over a low heat for 25 minutes.
- 5
Uncover and add in the chopped fenugreek. Stir through and allow the curry to cook uncovered over a medium heat until the fenugreek wilts. Keep cooking this until you feel the consistency of the curry is as you'd like it. You can keep it as thick or watery as you'd like
- 6
Once the curry is at your desired consistency, it's ready.