Fresh Fenugreek leaves Chicken Curry (Methi Chicken Curry) | How to make Fresh Fenugreek leaves Chicken Curry (Methi Chicken Curry)

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By Antara Navin
Created on 15th May 2016
  • Fresh Fenugreek leaves Chicken Curry (Methi Chicken Curry), How to make Fresh Fenugreek leaves Chicken Curry (Methi Chicken Curry)
Fresh Fenugreek leaves Chicken Curry (Methi Chicken Curry)by Antara Navin
  • Fresh Fenugreek leaves Chicken Curry (Methi Chicken Curry) | How to make Fresh Fenugreek leaves Chicken Curry (Methi Chicken Curry) (11 likes)

  • 1 review
    Rate It!
  • By Antara Navin
    Created on 15th May 2016

About Fresh Fenugreek leaves Chicken Curry (Methi Chicken Curry)

My inspiration for this dish is South Indian Cuisine (Vendaya Keerai Kozhi Kulambu). Fenugreek or methi leaves is a very nutritious green leafy vegetables and when added with chicken, infuses a special flavor to the food. The goodness of green leafy veggies can also be enjoyed in non-vegetarian dishes also. This is a spicy dish, so adjust the spices quantity as per your taste bud.

Fresh Fenugreek leaves Chicken Curry (Methi Chicken Curry) is a popular aromatic and delicious dish. You can try making this amazing Fresh Fenugreek leaves Chicken Curry (Methi Chicken Curry) in your kitchen. This recipe requires 30 minutes for preparation and 40 minutes to cook. The Fresh Fenugreek leaves Chicken Curry (Methi Chicken Curry) by Antara Navin has detailed steps with pictures so you can easily learn how to cook Fresh Fenugreek leaves Chicken Curry (Methi Chicken Curry) at home without any difficulty. Fresh Fenugreek leaves Chicken Curry (Methi Chicken Curry) is enjoyed by everyone and can be served on special occasions. The flavours of the Fresh Fenugreek leaves Chicken Curry (Methi Chicken Curry) would satiate your taste buds. You must try making Fresh Fenugreek leaves Chicken Curry (Methi Chicken Curry) this weekend. Share your Fresh Fenugreek leaves Chicken Curry (Methi Chicken Curry) cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Antara Navin for inputs. In case you have any queries for Fresh Fenugreek leaves Chicken Curry (Methi Chicken Curry) you can comment on the recipe page to connect with the Antara Navin. You can also rate the Fresh Fenugreek leaves Chicken Curry (Methi Chicken Curry) and give feedback.

  • Prep Time30mins
  • Cook Time40mins
  • Serves3People
Fresh Fenugreek leaves Chicken Curry (Methi Chicken Curry)

Ingredients to make Fresh Fenugreek leaves Chicken Curry (Methi Chicken Curry)

  • 700 gms Chicken thighs (skin removed) cut into cubes (With bone)
  • 1 cup onions, finely chopped
  • 2-3 green chillies
  • 2 medium sized Roma tomatoes - finely chopped
  • 2 tbsp olive oil
  • 2 tsp Mustard Oil
  • 10 - 12 fresh curry leaves
  • Salt to taste
  • 1 tsp Turmeric
  • 4-6 garlic cloves
  • 1 1/2 inch ginger
  • 2 1/2 tsp Madras curry powder
  • 3 tsp Kashmiri red chilli powder (to add color)
  • 1/2 tsp Cayenne or Paprika (adjust as per your taste)
  • 1 cup of water (add more if required)
  • 2 tbsp Yogurt - whisk it with a fork smoothly and set aside
  • 2 cups fresh methi (fenugreek leaves) leaves roughly chopped
  • 2 tsp garam masala powder
  • 2 Tbsp or few freshly chopped coriander leaves for garnish

How to make Fresh Fenugreek leaves Chicken Curry (Methi Chicken Curry)

  1. Marinate the chicken with half of turmeric powder, little salt, 4 chopped/grated garlic cloves, 1 inch ginger chopped/grated and mustard oil. Keep the marinated chicken refrigerated for at least 30 minutes.
  2. Heat a large skillet or wok and add oil into it. When the oil is hot, add shahi jeera. Saute on low flame till the seeds stop crackling. Add some curry leaves and saute for 2 minutes.
  3. Add onions, 2 chopped or grated garlic cloves, 1/2 inch chopped or grated ginger and green chillies. Saute till the onions turn brown and translucent.
  4. Add the marinated chicken. Add the remaining turmeric powder and stir fry at medium high flame for 4-5 minutes.
  5. Add chopped tomatoes, cayenne, kashmiri chilli powder, madras curry powder and salt as required. Stir and mix.
  6. Cover with a lid and let it cook on low medium flame for 10 - 15 minutes till the tomatoes turns mushy and chicken becomes tender.
  7. Remove the lid. Add 1 cup water or as required for gravy consistency into the skillet. Stir and mix .Cover with lid and cook on medium heat for 5 minutes.
  8. After 5 minutes, remove the lid and lower the flame. Add beaten yogurt, chopped fenugreek leaves and stir lightly. Cook on low flame for 5 minutes.
  9. Just before turning off the heat, add garam masala, salt and chilli powder if required.
  10. Garnish it with coriander leaves and serve it hot along with rice.

Reviews for Fresh Fenugreek leaves Chicken Curry (Methi Chicken Curry) (1)

Harmandeep Kaur2 years ago
It looks nice..can't wait to try it out
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