Fresh Methi Chicken

Fresh Methi Chicken

Tender chicken chunks cooked with assorted spices and fresh methi (fenugreek) leaves.
=> 1 1/2 lb (around 3/4 kg) boneless chicken – cut into medium sized pieces
=> 1 medium sized onions – finely chopped
=> 2 medium sized tomatoes – finely chopped & grind to a smooth paste
=> 4-5 Tbsp cooking oil
=> 1 tsp shahi jeera (black cumin seeds)
=> 10-12 fresh curry leaves
=> Salt to taste
=> 1 tsp turmeric (pasupu)
=> 2 1/2 tsp ginger & garlic paste
=> 1 1/2 tsp cumin powder
=> 1 1/2 tsp coriander powder
=> 3 tsp red chilli powder (adjust according to your taste)
=> 1 cup of water (add more if required)
=> 2 Tbsp yoghurt – whisk it with a fork smoothly and set aside
=> 2 cups fresh methi leaves (fenugreek leaves) – (roughly chopped)
=> 2 tsp garam masala powder
=> 2 Tbsp or few freshly chopped coriander leaves for garnish

Fresh Methi Chicken
Method :

=> In a wide bottomed vessel, heat oil. On low heat, add shahi jeera and fry for a few seconds. Add curry leaves, toss them and then add chopped onions, salt and turmeric.

=> Increase the flame to medium and fry till the onions turn golden brown (around 8 minutes).

=> Add ginger & garlic paste and fry for 1-2 minutes till the raw small disappears.

=> Add chicken add cumin powder, coriander powder, chilli powder, mix well, cover and cook for 4-5 minutes stirring in between.

=> Add tomato paste, water and bring it to boil on high flame.

=> When the gravy starts boiling reduce the flame to medium, cover and cook for around 10 – 15 minutes or till the chicken is tender and the gravy starts turning thick. By this time the oil starts floating on top of the gravy.

=> Add whisked yoghurt, gently mix, add freshly chopped methi leaves, gently mix so the chicken pieces do not break.

=> Lower the flame and allow to cook uncovered for 5 minutes.

=> Just before turning off the heat, add garam masala powder, mix well, adjust salt and chilli powder if required.

=> Garnish with freshly chopped coriander leaves.

=> Serve hot with steamed basmati rice, rotis or naan.

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