mearl223 On September - 29 - 2011

Methi Chicken

Made this tonight using some left-over pudina chutney & dried fenugreek leaves a.k.a. ‘kasoori methi’ and actually surprised myself! I’ll share my quick chutney version 1st & then the traditional methi-chicken recipe; ENJOY!

PrepTime 5hrs (or Marinade Time 2hrs) – Serves 4-5 – CookTime 25mins.

(A) For my chutney-version:

Ingredients :

1 chicken cut into medium pieces
juice of 2 small limes
1/2 tsp salt
For the chutney:
- 1 cup washed mint/pudina leaves
- 2 cups washed coriander/cilantro leaves
- 2 cloves garlic
- 2-3 green chilies
- 8 tbsp dessicated coconut
- 2-3 tbsp butter
- salt & sugar to taste
- 1 small onion
- 1/2 tsp jeera/cumin seeds
- 1/2 tsp pepper corns
For the gravy:
-  1-2 chopped onions
- 2-3 dried red chilies
- 2 sticks cinnamon
- 2-3 cardamoms
- 3-4 tbsp ghee/ clarified butter
- 1/2 tsp ginger-garlic paste
- 1/2 tsp haldi/ turmeric pwd
- salt to taste
- 2 tbsp vinegar
- 3-4 tbsp kasoori methi / dried fenugreek leaves

Cooking Instructions :

- Wash & marinate the chicken pieces in salt & lime juice.
- Grind all the chutney ingredients with some water to a smooth paste.
- Heat ghee in a pressure cooker & fry the whole spices & onions till pink.
- Add garlic-ginger paste, salt & haldi/turmeric. Fry well.
- Add the ground chutney, 2tbsps at a time & fry well to a dark-green color.
- Wash the chicken, drain & add to the pressure cooker. Toss around till well coated & light brown all over.
- Add 2 cups water & bring  to a boil.
- Cover & pressure-cook on high for 1 whistle & then simmer for 5 mins.
- Open & add vinegar & some kasoori-methi/ fenugreek leaves – mix well.
- Sprinkle some more kasoori-methi/ fenugreek leaves on it, cover & keep till ready to serve with rotis/rice.

Variations: Add room temp cream for extra thickness & simmer. You can also add medium-size potato cubes while frying the chicken.

(B) For the traditional Methi-chicken recipe:

Ingredients :

- 1 kg Chicken
- 2 large onions – chopped
- 2 large tomatoes – chopped
- 2 green chillies – chopped
- 2 cloves garlic – chopped
- 2 tbsp ginger-garlic paste.
- 1/2 tsp black pepper corns
- 2-3 Green cardamoms
- 1″ Cinnamon stick
- 1 Bay leaf.
- 3 tbsp kasoori methi.
- 100 ml cream
- 1 tsp Red chilli powder.
- 2 tsp coriander powder.
- 1 tsp garam masala powder.
- 1/2 tsp turmeric powder.
- Salt to taste
- 2 tbsp vinegar
- Oil for frying

Cooking Instructions :

- Marinade the chicken pieces in vinegar, ginger-garlic paste, 1 tsp salt and 1 tsp chilli powder for 2 hours.
- Heat some oil in a kadai and shallow fry all all the pieces of chicken one by one.
- In the same kadai, put some oil & add the black pepper corns, green cardamoms, cinnamon stick & Bay leaf. Fry for a minute
- Add chopped garlic & onions and cook till onions are transparent.
- Add chopped tomatoes & fry for 10 mins.
- Add salt, turmeric, red chilli powder, garam masala powder, coriander powder – mix & fry well.
- Add the fried chicken pieces & cook for 5 minutes and then add some water according to the consistency required. Let it cook for 15 min – covered & on medium heat or pressure-cook for 1 whistle on high & then simmer for 5 mins.
- Add beaten room-temp cream & methi/ fenugreek leaves, mix well & transfer into a serving bowl.
- Sprinkle some more methi on it & serve hot with roti or naan.

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