Friday, February 6, 2009

Methi Chicken

This weekend when i went for usual grocery shopping i bought methi(fenugreek Leaves) after a long gap & from that day i was thinking of making some gourmet i thought why not methi chicken.I have made this dish before but i always try new recipes for the same dish, i like doing experiments & this recipes is inspired by authentic Peshawari or you can say Pakistani
cuisine......i just love there style of cooking, so i had to try this one.....though i didn't make it exactly the way it is suppose to be "somehow i cannot bring myself to copy any recipe", in the process i created my own family loved it & i hope you will too....... 

1/2 kg Chicken

For the marinade:-
1tsp ginger garlic paste
2tsp curd
1tsp of chili powder
1tsp of cumin powder
Salt to taste

For the gravy:-
5 cardamoms
2 cinnamon sticks
5 slit green chillies
1/2 tsp cumin seeds
1 onion chopped
1 tomato chopped
2 cups of chopped fenugreek leaves
1/2 cup of Cream
1/4 cup of chopped coriander leaves.

  •  Mix all the ingredients and marinate the chicken for 30 minutes
  •  Heat oil in a pan & shallow fry the chicken till it becomes golden brown.

  • Keep the rest of the marinade.
  • Transfer the remaining oil from pan to wok.
  • Add cardamom, cinnamon & cumin seeds let it splutter.
  • Add the chopped onions & green chillies & fry till it becomes brown.
  • Add the remaining marinade & chopped fenugreek leaves fry for about 5 min.
  • Add chopped tomatoes & fry till the fat separates.
  • Reduce the heat to low add the chicken pieces & cook for about 5 to 7 min.
  • Add 1/2 cup of cream & simmer for 2 min.
  • Garnish with freshly chopped coriander leaves.

  • If you are not serving the dish immediately, add little milk before serving as the dish tends to become very dry.
  • You can grill the chicken instead of frying to reduce the oil intake.
  • You can use Kasuri methi instead of fresh methi leaves, but add half the qty since dried herbs have strong flavor.

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