Ingredients

Adjust Servings:

	3-4 cloves
	4 tbsp mustard oil
	2 black cardamoms
	4-5 black peppercorns
	2 cups onion chopped
	2 green chilis chopped
	2 tsp ginger garlic paste
	1 cup curd
	1 kg chicken curry cut
	3 tsp coriander powder
	2 tsp maida
	1 tsp turmeric powder
	2 tsp Kashmiri red chili powder
	1/2 tsp roasted cumin powder
	1/2 cup garam masala
	2 tsp lemon juice
	2 cup methi leaves chopped
	salt to taste

Nutritional information

2098

calories

47.12 g

carbohydrates

239.25 g

protein

103.22 g

fat

967 mg

sodium

650 mg

cholesterol

Chicken Methi

Name: Chicken Methi
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 3-4 cloves; 4 tbsp mustard oil; 2 black cardamoms; 4-5 black peppercorns; 2 cups onion chopped; 2 green chilis chopped; 2 tsp ginger garlic paste; 1 cup curd; 1 kg chicken curry cut; 3 tsp coriander powder; 2 tsp maida; 1 tsp turmeric powder; 2 tsp Kashmiri red chili powder; 1/2 tsp roasted cumin powder; 1/2 cup garam masala; 2 tsp lemon juice; 2 cup methi leaves chopped; salt to taste

Features:

Cuisine:

Indian

30 mins
Serves 4
Easy

Ingredients

3-4 cloves
4 tbsp mustard oil
2 black cardamoms
4-5 black peppercorns
2 cups onion chopped
2 green chilis chopped
2 tsp ginger garlic paste
1 cup curd
1 kg chicken curry cut
3 tsp coriander powder
2 tsp maida
1 tsp turmeric powder
2 tsp Kashmiri red chili powder
1/2 tsp roasted cumin powder
1/2 cup garam masala
2 tsp lemon juice
2 cup methi leaves chopped
salt to taste

How to make Chicken Methi

Heat some oil in a pan and allow it to turn hot. Introduce the cardamom, cloves, and peppercorns. Fry them for some time and then introduce the onions. Continue frying till they turn translucent.
Combine with the ginger garlic paste and green chilies. Continue frying the onion until it turns golden brown. Introduce the chicken and fry on a high flame for 4-5 minutes.
Whisk the maida, curd, coriander powder, red chili powder, turmeric powder, garam masala powder, and cumin powder in a bowl.
Combine with the curd mixture and some salt in the pan. Cook the chicken covered on a low flame for half an hour. If needed, add some water. Add the fenugreek leaves and cook with the lid on for 10 minutes more. Sprinkle lemon juice and stir well. Serve steaming hot with naan or chapati

Trivia

Interestingly, did you know fenugreek in dried form is a powerful insect repellant? The scientific name of the plant is Foenum graecum which in Latin means “Greek hay”. The term refers to the ancient times when fenugreek was used as a source of animal feed in Greece and Rome. Fenugreek is still used as animal fodder in parts of Africa and Europe.

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Ingredients

Nutritional information

Chicken Methi

Ingredients

How to make Chicken Methi

Surbhi Agarwal

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