Chicken Methi ( Chicken With Dried Fenugreek Leaves)
photo by Tahani T.
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 750 g chicken
- 2 bay leaves
- 2-3 cardamom pods
- 14.79 ml garam masala powder
- 473.18 ml onions, chopped
- 29.58 ml garlic paste
- 29.58 ml ginger paste
- 29.58 ml green chilies, chopped
- 236.59 ml yogurt
- 29.58 ml dried fenugreek leaves (Kasoori Methi)
- 4.92 ml turmeric powder
- 14.79 ml coriander powder
- 14.79 ml coriander leaves (chopped)
- salt
- 29.58 ml oil
directions
- Clean, skin, wash and cut chicken into medium sized pieces.
- Peel, wash and chop onions. Peel and chop ginger. Remove stem, wash and chop green chillies.
- Heat oil in a pan. Add whole garam masala and bay leaves. Sauté until cardamoms starts to crackle.
- Add chopped onions and cook until translucent and soft. Make sure to stir continuously. Add chopped ginger, garlic paste, turmeric powder, coriander powder and chopped green chillies. Sauté for a minute.
- Add chicken pieces and beaten yogurt and cook on a high heat for 7-8 minutes. Add kasoori methi, garam masala powder, chopped fresh coriander, salt and three fourths cup of water. Cover the pan and cook on a low heat for ten minutes.
- Serve hot.
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Reviews
-
Question: In the 3rd paragraph it says to use "whole garam masala", but recipe ingredients don't have "whole garam" listed, only powdered. Then in the last paragraph it says to add the garam masala powder. Do I use both whole and powdered? I have both on hand for this dish. Still learning how to prepare Indian dishes and don't want to overdo the spices. Please advise, cordially Linda :-)
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Tweaks
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Another fabulous dish! I had to substitute dried celery leaves for the fenugreek (but will be at the spice store in Philadelphia soon and will get the real thing)but otherwise followed instructions precisely. The result was a wonderfully flavorful, very tender and moist chicken in a super sauce--and SO aromatic.
RECIPE SUBMITTED BY
An Indian living in the US for the past couple of years.
A full time graduate student.
Love to cook. Cook lunch and dinner every day but really love it when we have guests for lunch or dinner. When I have guests, I allow myself to prepare a 3 or four course meal , not otherwise :).