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Chicken Methi

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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

Features:
  • Non Veg
Cuisine:
  • 30 mins
  • Serves 4
  • Easy

Ingredients

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Chicken methi is a unique chicken curry infused with the aromatic flavors of fenugreek or methi, as it is commonly called. Spicy by taste, the chicken methi recipe draws from the legacy of famous chefs and will leave you craving for more. Relish chicken drenched in sumptuous flavors in every bite with this amazing chicken methi recipe. The gravy is spicy and the fenugreek leaves fresh, which makes this delicacy truly special in every way. Best enjoyed on weekends with friends and family!

Health Benefits

The recipe derives its strength from the flavors of fenugreek which has numerous health benefits. It is known to lower blood sugar levels, improve cholesterol levels, and is also helpful with reducing inflammation.

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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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