Sunday, September 25, 2011

Fenugreek (methi) chicken

This has gone down very well the few times I have made it for our table. We have mostly had it with chappathis (Indian bread) but also with white rice.



What I needed to make this:

200gms chicken - cleaned and cut
4 tbspns plain yogurt
1 tspn haldi ( turmeric) powder

To make into paste:
1tbspn oil
2 tspn zeera (cumin)
2 tspn coriander seeds
1 tspn methi ( fenugreek) seeds
1 pinch of cinnamon powder
1 tspn khus khus ( poppy seeds)
1 tbspn badisep /saunf ( fennel seeds)
1 tbspn chilli ( paprika) powder
1 medium red onion
1/2" piece of ginger
1 clove of garlic
1 tomato

For the base:
2 tbspn butter
1/2 of medium onion cut into thin slices
1/2 bunch fenugreek ( methi) leaves-Minced
Salt to taste

How I make it:
Cut the chicken and marinate in the yogurt and turmeric powder for about an hour.

Fry and grind together all the ingredients listed under paste.

In the pan add the butter and fry the sliced onions. To this add the marinated chicken and the ground paste. Add the minced fenugreek leaves and salt to taste. Add water and cook till done.

You can add as much or as less water as required to make a dry curry or a gravy dish as required.
Also sometimes when I have not had fresh fenugreek leaves I have used ' kasoori methi' ( dry methi leaves). Substitute 1/2 bunch for 2.5 tbspn dry leaves.
But the fresh leaves taste best.
Also when in a hurry you skip the marination and just add the chicken , yogurt and turmeric with the paste and cook.

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Thank you and Bon Appetite.

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