Methi or Fenugreek has a distinct flavour, whether in dried form(kasoori methi), fresh leafy form or seed form. Packed with medicinal properties, methi is used very commonly in India. Methi dal, methi paratha, methi malai matar, methi pakoda; there are very many Indian dishes that uses methi as one of it’s ingredients. My all time favorite methi dish has to be Aloo Methi (potato cooked with fresh fenugreek leaves)
Here is another one. Methi chicken. I have made this twice and both times my, with-fussy-eating-habit-kids loved it. Here is how I made Methi or Fenugreek Chicken Curry
Chicken – 1/2 kilo
Tomato sauce – 3 tablespoon
Ginger Garlic Paste – 1 tablespoon
Red chilli / Black pepper powder – 1/2 teaspoon
Oil – 2 tablespoons
Butter – a inch stick
Curd – 1 tablespoon
Kasoori Methi – 5 tablespoons
Onions – 3 medium sized (finely sliced)
Lemon juice / vinegar – 1 teaspoon
Ready made chicken masala powder (I used Kadai chicken powder) – 1 tablespoon
Salt to taste
- Wash and score* the chicken.
- Prepare the marinade by bringing together ginger-garlic paste, pepper powder, 2 tablespoons of kasoori methi, 1 tablespoon of oil, lemon juice, pinch of salt, curd, chicken masala powder and tomato sauce. Rub this mixture onto the scored chicken pieces. Nicely massage it over and leave it for 30-60 minutes.
- In a pan , heat rest of the oil with butter and toss in the onions, add a pinch of salt and saute well.
- Add marinaded chicken, cover the pan and cook on low flame.
- After 5 minutes and add rest of the kasoori methi. Turn the chicken pieces, cover the vessel, check seasoning and continue cooking until chicken is done.
- Serve with rice or any form of bread
*scoring a chicken: Cut few light gashes about 1 inch apart over the entire surface of the meat using a sharp knife, then turn and move the other way and repeat the process. Scoring helps tenderize the meat and also ensures the flavour goes in deep.
Until next time…..