Methi Chicken Recipe
A Hyderabadi chicken recipe made using methi leaves and chicken...
For Chicken Marinade:
gms chicken cleaned and washed well with lemon extract and water
salt - to taste
red chilli powder
coriander seeds powder
For The paste:
medium size ginger piece
chopped green chillies
bunches - freshly chopped methi leaves/fenugreek leaves
garam masala powder
black pepper corn powder
Marinate the chicken:
Firstly, in a bowl add chicken pieces, into it add salt, red chilli powder, turmeric powder, coriander seeds powder, beaten yogurt.
Mix everything well and rest the marinade aside or rest in refrigerator for about 20 minutes.
Make the onion paste:
In a blender, add onions, ginger piece, garlic piece, green chillies and blend into a fine paste.
Tip for removing bitter taste of methi:
In a bowl, add methi leaves, add salt and rest it aside for 10-15 minutes.
When the leaves get moist, squeeze out the leaves.
Use the squeezed leaves in the curry or use the normal leaves if one is fine with the bitter taste.
In a cooking vessel, add oil and heat it.
Add cinnamon stick, add cardamoms, add cloves and saute well.
Add the blended paste(onion, green chillies, ginger, garlic).
Cook for few minutes and keep stirring the masala until it turns very slight brown.
Add the squeezed methi leaves into it and saute them for few minutes.
Add the chicken marinade into it.
Roast it well for few minutes on high to medium flame by stirring.
Add garam masala powder, black pepper corn powder, mix and roast well.
Add little water if required, cover the lid.
Cook it on medium to low flame until the chicken gets tender.
Garnish with crushed kasuri/kasoori methi(optional).
Serve it with roti or rice!!!
1. If one wishes to enhance the recipe and make it very rich then add cream/malai lastly, cook for a minute and serve....
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