METHI CHICKEN CURRY RECIPE | STARTUP COOKING
Methi Chicken – A chicken curry with fenugreek leaves (methi) is a hearty and healthy dish that is just perfect for a quick lunch recipe. The unique flavor of methi leaves that comes in the curry is so refreshing and yet it tastes so delicious. This mouth watering methi chicken goes well with chapathi, roti, parotta, rice or dosa. Adjust your spice level according to your taste. Adding dried fenugreek leaves gives a fantastic flavor to this curry.
Fenugreek leaves are rich in iron, which helps in reducing cholesterol, lowers the risk of heart diseases, helps in lowering weight and improves digestion. So try to include methi leaves in your everyday diet and eat it as often as possible. You can also make a vegan version of this dish by replacing chicken with tofu. Follow my step by step photo recipe to prepare Methi Chicken Curry. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.
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RECIPE FOR METHI CHICKEN
Coarse : Lunch
Cuisine : North Indian
Author : Jayashree Karthik
Prep Time : 10 min
Cook Time : 30 min
Total Time : 45 min
INGREDIENTS
- 2 tbsp sesame oil
- 3 cloves
- 2 inch cinnamon stick
- 2 cardamom pods
- 1 bay leaf
- 1 large onion – finely chopped
- 1 tsp ginger garlic paste
- 1 small tomato – chopped
- 1 green chilli – slit
- 1/4 tsp turmeric powder
- 1.5 tsp red chilli powder – i used spicy variety
- 1/2 kg chicken breast
- 1/5 cup methi (fenugreek) leaves
- 1/3 cup yogurt
- salt to taste
- 1 tsp pepper powder
- 3/4 cup water
- 1 tsp kasoori methi leaves – garnish (optional)
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PROCEDURE
- pluck the methi leaves only and not the stems and rinse the leaves in water for 3-4 times in generous amount of water, then drain the water completely and set the leaves aside
- clean the chicken in turmeric powder and fresh water for 2-3 times and drain the water and set aside
- heat 2 tbsp oil in the pressure cooker pan
- temper with cloves, cinnamon stick, bay leaf and cardamom pods
- add finely chopped onion and saute well until transparent
- add ginger garlic paste and saute well until the raw smell goes
- add chopped tomato, turmeric powder and red chilli powder
- cook well for 3 minutes
- add cleaned chicken pieces and methi leaves
- mix well, cover and cook for 5-7 minutes in low medium flame
- add yogurt, salt and pepper powder
- mix well
- cover and cook again in medium flame for 5 minutes until the oil starts to separate from the curry
- add 3/4 cup water and mix well
- pressure cook for 3-5 whistle and then switch off the flame
- garnish with kasoori methi
- serve hot with rice, chapathi, naan, etc.,
NOTES
- adjust spice level according to your taste
- I used boneless chicken, you may use bone in chicken
- adding kasoori methi is optional
- before garnish, if you like add cream or butter for rich curry
Try my Biryani Recipes
- veg dum biryani
- Chettinad mushroom biryani
- Egg Biryani
- Ambur mutton biryani
- bhai Veetu chicken biryani
- Chickpea biryani
- Spinach biryani
- Cauliflower biryani
Methi Chicken Curry With Step By
Step Photo Recipe
heat oil in the pressure cooker pan, temper with cloves, cinnamon stick, bay leaf and cardamom pods
add finely chopped onion
saute well until transparent
add ginger garlic paste
saute well until the raw smell goes
add chopped tomato, turmeric powder and red chilli powder
mix well and cook for 2 minutes
add cleaned chicken pieces and methi leaves
mix well, cover and cook in low medium flame for 7 minutes
add yogurt, salt and pepper powder
mix well, cover and cook in medium flame until the oil starts to separate from the curry
add water and mix well
pressure cook for 3-5 whistle
garnish with kasoori methi
serve with rice, chapathi, dosa
METHI CHICKEN CURRY
