Brief History of Methi Chicken:
Methi Chicken is one of the aromatic chicken curries prepared with tender pieces of chicken cooked in spiced gravy. The main ingredient of this dish, fresh or dried methi leaves, bitterness, along with all spices, will mix well and make it one of the delicious dishes.
This is also a great source of protein and all the nutrients that fenugreek leaves are famous for medicinal properties as well.
What You’ll be Needing.
Ingredients
• 500g Chicken, boneless or bone-in, take whichever you like
• 2 tbsp Fresh Methi (Fenugreek) Leaves or 1 tbsp dried methi leaves
• 2 Onions, finely chopped
• 2 Tomatoes, chopped or pureed
• 1 tbsp Ginger-Garlic Paste
• 1-2 Green Chilies, slit or chopped (optional, based on how spicy you wish it to be!)
• 1 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Coriander Powder
• 1/2 tsp Garam Masala (for that extra punch!)
• 1 tsp Cumin Seeds
• 1/2 tsp Mustard Seeds (optional, but adds a nice flavor)
• 2 tbsp Cooking Oil (or ghee, if you’re feeling extra indulgent)
• Salt to taste
• Fresh Coriander Leaves, for garnishing
• 1/2 cup Water (or more, according to how much gravy you like)
How to Make It:
1. Prep the Methi Leaves:
If using fresh methi, wash them clean and chop them. If using dry methi, crush lightly with your fingers to bring out the flavors.
2. Perk the Onions:
Heat oil or ghee in a pan. Add cumin and mustard seeds, if using and let it splutter for about a couple of seconds. Add the chopped onions and sauté them till they are golden brown.
3. Ginger-Garlic Time
Add the ginger-garlic paste in the pan and sauté for a minute or two till the raw smell would have faded.
4. Tomatoes and Spices:
Add in the chopped tomatoes (or puree) and let it simmer till oil starts to leave the masala. Now add turmeric, chili powder, coriander powder, and salt. Let it cook for a further minute and your base is ready!
5. Cook the Chicken:
Add the chicken pieces in the pan. Mix everything well so that the chicken gets covered by all those gorgeous spices. Let it cook for around 5 to 7 minutes, stirring occasionally .
6. Add Methi Leaves:
Now, add your methi leaves-fresh or dry. Mix them with the chicken and cook for almost 5 minutes more. You’ll be overwhelmed by that wonderful smell as the methi lets loose its flavour
7. Simmer:
Pour in a little water to adjust the thickness of the gravy to your desire. Let this curry simmer over low heat for almost 15-20 minutes or until your chicken is well-cooked and tender.
8. Finish it Off:
Sprinkle some garam masala over the curry, give it a final stir, and garnish with fresh coriander leaves.9. Serve and Enjoy:
Serve this aromatic and flavorful Methi Chicken over rice, naan, or roti. It is sure not to disappoint you!
Why You’ll Like It:
• The Flavor: Methi gives a perfect bitter taste that will balance out perfectly with the rich spices in your curry. It’s earthy and fragrant at the same time.
•\\\\\\\\tHealth Benefits: Methi or fenugreek isn’t just for the flavor. It’s loaded with nutrients and aids digestion, regulates sugar levels, as well as reduce cholesterol levels. Added to that, it’s almost full of antioxidants!
•\\\\\\\\ Personalization: You can always add a spoonful of yogurt or cream towards the end to make it rich, or throw in a few fenugreek seeds for the added flavors.
Conclusion
Methi Chicken is one of those dishes that makes you feel great from inside. It is simple to make, full of flavor, and just the right amount of spices. Whether you are a novice or an old pro, this dish will surely impress your taste buds and maybe even impress your guests!
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Is this version more natural? Let me know if you want to mess with anything!