Methi Chicken (Chicken curry prepared with fenugreek leaves)
We are glad to publish the highlight recipe for today Methi (Fenugreek) chicken by our talented home chef Mrs. Subasana Sarma from Assam, India. The recipe is simple, homely but flavorful and perfect for the winter.
Recipe follows.
Ingredients-
- 1 whole (800grams) chicken
- 1/2 cup fresh fenugreek leaves chopped
- 4tablespoon oil
- 1 cup yogurt,whisked
- Salt to taste
- 4inches ginger
- 5green cardamoms
- 1 black cardamom
- 5 cloves
- 1 inch cinnamon
- 1bay leaf
- 1-2 blades of mace(javitri)
- 2 large onions
- 20 garlic cloves
- 3 green chillies
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chilli powder
- 2medium tomatoes
- 1 teaspoon dried fenugreek leaves,roasted n crushed
- 3 teaspoon chopped coriander leaves.
1.Mix together the yogurt n salt in a large bowl.Mix the chicken with the marinade and leave to marinate for about half an hour.Chop half an inch of ginger and cut the rest into fine strips.
2.Heat oil in a pressure cooker. Add the green and black cardamom,cloves,cinnamon,bay leaf and mace and saute for one minute.Add the garlic,chopped ginger and green chilies and saute for 2 minutes.
3.Season with turmeric powder,coriander powder,chili powder, add 1/4 th cup of water and stir well. Add the tomatoes and cook until they are soft and pulpy.
4.Add the marinated chicken and fenugreek leaves and mix well. Seal the cooker with the lid and cook over medium heat till the pressure is released twice.
5.Remove the lid when the pressure has reduced completely.
6.Garnish with kasoori methi (dry fenugreek leaves),ginger strips and coriander leaves over the chicken. Cover and leave to stand for about 5 minutes before serving.
Enjoy with hot steamed rice or butter naan.
Bon Appetit!
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