Indian food uses a lot of spices and ingredients that have known to be good for the body and soul. This Methi Chicken recipe is one of our most prepared dishes at home and it is very easy to make.
Methi or fenugreek has health benefits for diabetic patients, manages heartburn, and is especially good for breastfeeding mothers. I’ve added the leaves here in a creamy gravy with chicken and it is one of my husband’s favorite dishes.
The best way to eat this is with roti (naan/bread) or rice. While I prefer the former, the husband loves having Methi Chicken with rice cooked in ghee. It’s just something that many South Indian folks like, although I do tell him time and again that we need to cut down our serving of rice.
Same with my dad who used to own a catering business when I was younger (you know where the love for food comes from now) and he recently found some stock of unused utensils lying around that he thought of throwing away! Good thing I was present and grabbed this beautiful bowl that is perfect for capturing Indian dishes. Photographing and styling the Methi Chicken for this recipe shoot was quite easy and I was done in a few minutes. Sometimes coincidences do work out, don’t they?
How to Make Methi Chicken step by step:
Some ingredients and gadgets I used for the recipe below:
Check ingredient and gadgets for Middle Eastern readers:
- 1 kg chicken
- 2 bunches methi leaves chopped finely
- 2 cups evaporated milk
- 4 onions chopped finely
- 4 tomatoes chopped finely
- 2 tbsp ginger garlic paste
- 2 tsp chilli powder
- 1 tsp garam masala
- 1 tsp zeera (cumin) powder
- 1/2 tsp turmeric powder
- 6 tbsp cooking oil
- Salt to taste
In a pot, heat oil and fry the chopped onions and ginger garlic paste on a medium flame
After about 2-3 minutes, add chilli powder, turmeric powder, garam masala, zeera powder, salt, and chicken
Let the mixture fry for about 4 minutes and make sure you move the chicken pieces around and coat them in spices
Add the tomatoes next and let them cook till the tomatoes turn soft and mushy. You should be having almost a thick curry consistency now
Next, put in the fresh methi (fenugreek) leaves
After 2 minutes, add about half a cup of water and evaporated milk
Let the mixture cook for about 20 minutes on a low flame
Garnish with chopped coriander leaves and onions
Other ingredient options: You can swap fresh cream for evaporated milk. The amount you want to be using is about 5-6 tablespoons.
Ginger garlic paste is nothing but a blended mixture of ginger and garlic that is made and stored in advance in South Asian homes. I always have a bottle at home although I’ve noticed that a ready-made version is available in stores.
Do you have a dish centered around Methi? Let me know what you prepare using it.
Until then, happy eating! xx
If you like this, you may like: Indian Style Chicken Marinade