Methi Chicken | How to make Methi Chicken

By Tathagata Deb  |  10th Jun 2016  |  
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  • Methi Chicken, How to make Methi Chicken
Methi Chickenby Tathagata Deb
  • Prep Time

    30

    mins
  • Cook Time

    30

    mins
  • Serves

    3

    People

51

0





About Methi Chicken Recipe

Tender chicken pieces cooked with methi leaves (fenugreek leaves) and other spices. Perfect side dish for dinner/birthday party.

Methi Chicken is a delicious dish which is enjoyed by the people of every age group. The recipe by Tathagata Deb teaches how to make Methi Chicken step by step in detail. This makes it easy to cook Methi Chicken in your kitchen at home. This recipe can be served to 3 people. You can find this dish at most restaurants and you can also prepare Methi Chicken at home. This amazing and mouthwatering Methi Chicken takes 30 minutes for the preparation and 30 minutes for cooking. The aroma of this Methi Chicken is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Methi Chicken is a good option for you. The flavour of Methi Chicken is palatable and you will enjoy each and every bite of this. Try this Methi Chicken and impress your family and friends.

Methi Chicken

Ingredients to make Methi Chicken

  • Chicken pieces 500 gms
  • Curd / Yoghurt 100 gms
  • Methi (Fenugreek) leaves crushed 2 tablespoons
  • Tomato paste 2 tablespoons
  • Ginger paste 1 tablespoon
  • Garlic paste 1 tablespoon
  • Onion paste 2 tablespoon
  • Green chili paste 1/2 tablespoon
  • Chopped onion 2 large ones
  • Turmeric powder 1 tablespoon
  • Red chili powder 1 tablespoon
  • Cumin powder 1 tablespoon
  • Corainder powder 1 tablespoon
  • Garam masala 1 tablespoon
  • Cardamom 3 pieces
  • Cinnamon 3 pieces
  • Cloves 5-6
  • Green chili 5-6
  • Sugar for balance
  • Salt as per taste
  • Mustard oil as required

How to make Methi Chicken

  1. Mix the chicken pieces with garlic, ginger, onion, green chili paste and turmeric, cumin and red chili powder in a bowl and marinate for 30 minutes.
  2. Heat mustard oil in a pan and add the cinnamon, cardamom and cloves.
  3. Add the chopped onions and fry for a few minutes till it becomes golden brown.
  4. Next add the tomato paste, curd and methi leaves accordingly. Add some green chilies to it and cook the mixture till the oil separates.
  5. Next add the marinated mixture to it, put salt, sugar and cover the pan and cook on a mild flame.
  6. After a few minutes add a bit of water and let the chicken boil.
  7. Halfway add the garam masala and keep on cooking for few more minutes till the gravy thickens.
  8. Turn off the gas flame and keep it standing time for 2 minutes.
  9. Serve hot with rotis/jeera rice.

My Tip:

Fry the onions properly by adding a little water at the last minute of frying.

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