Sunday, January 12, 2014

Methi Chicken

I love simple recipes that use very little oil but is full of flavors... and Methi Chicken is one such. My Ma used to make methi chicken using methi seeds to temper the oil but I prefer kasuri methi leaves. I remember removing the methi seeds painstakingly before eating. There is a variation in taste of course, but this tastes good too.

Methi Chicken

  • 1tbs oil
  • 6 green cardamoms, split
  • 6 cloves
  • 4 cinnamon stick
  • 5 cloves of garlic, minced
  • 1 inch ginger root, minced
  • 3 green chillies, finely chopped ( you can use more if you prefer more heat)
  • 2 medium onions, finely chopped
  • 2 tbs of yogurt
  • 1tbs cumin powder
  • 1 tbs coriander powder
  • 1/3 cup of chopped cilantro
  • 2 tbs kasuri methi(dried fenugreek leaves)
  • 2 lbs (about 1 kg) chicken
Heat the oil in a pan. Temper with the cardamoms, cloves and cinnamon (roughly crushed with a mortar and pestle) and then add minced garlic and ginger, chopped chillies. Fry till fragrant.
Add the chopped onions and let the onions caramelize before adding the chicken to it Cook it covered and on medium heat till the chicken turns tender and the juices ran clear. Add the yogurt, cumin and coriander powder and cook covered for few more minutes. Now add the cilantro and then the kasuri methi, lightly crushed between the palms. Cook it on low heat for 2 more minutes and done.
Pairs well with both rice and chapati.

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