Another North-Indian curry recipe with methi (fenugreek) leaves, that goes well with chapathi/naan or rice. I have shared a few methi leaf recipes previously and have listed the health benefit of it already. Methi chicken is another common preparation to integrate the benefits of methi with chicken to get a balanced nutritious side dish. For this preparation I used fresh leaves that gives an extra flavor and aroma but you can use dried fenugreek from Indian Grocery shoprs, if you don’t have access to fresh leaves..

Ingredients 

1. Methi leaves (chopped) : 3 cups

For marination:-

1. Chicken (chopped)        : 1 ½ kg
2. Chilli powder    : 2 Tsp
3. Turmeric powder : ¼ T sp.
4. Salt  : ½ T-sp
5. Ginger garlic paste : 1 Tsp

For masala:-

6. Chopped onions (big) : 3
7. Chopped tomatoes : 2
8. Chopped green chilly : 3
9. Ginger garlic paste : 1 Tbl-sp
10. Coriander powder : 2 ½ T-sp
11. Chilli powder : 1 ½ Tbl-sp
12. Turmeric powder : ¼ T-sp
13. Salt for taste
14. Oil : 1 + 2 T-sp
15. Garam masala  : ½ T-sp
16. Curry leaves

Method

• Marinate the chicken with listed ingredients and rest it for minimum 2 Hours

• In a Kadai/ pan pour 1 Tbl-sp of oil and add the onion along with ginger garlic paste and green chilli .
• Add some salt and fry it till the onion became brown and then add the tomatoes, cook it until smashed.
• Add the coriander, chilli and turmeric powders and fry it until brown color.
• Then add the marinated chicken and put the lid and cook it about 10 minutes. No need for adding any water, chicken itself oozes some water (open the lid mix it in between, if there is not enough water, add a little water ).
• Check the salt and add the chopped methi and cook the chicken until soft.
• Open the lid and cook till the gravy became thick and fully coated onto the chicken.
• Add the garam masala and curry leaves and 2 Tsp of oil, mix everything well and switch off the stove.