Methi Chicken Curry, a delightful fusion of tender chicken pieces simmered in a fragrant gravy enriched with fenugreek leaves (methi), offers a harmonious blend of flavors.
Ingredients
- 500g chicken pieces (bone-in or boneless)
- 2 cups fresh methi leaves, finely chopped
- 2 onions, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit
- 1/2 cup yogurt, whisked
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1-inch cinnamon stick
- 3-4 cloves
- 2-3 cardamom pods
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- Salt to taste
- Fresh coriander leaves for garnish
Steps
1. Preparing the Chicken: Begin by marinating the chicken pieces in a mixture of turmeric powder, red chili powder, and a pinch of salt. Let it rest for at least 30 minutes. This helps to tenderize the chicken and infuse it with initial flavors.
2. Cooking the Base: Heat oil in a large pan over medium heat. Add cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods, allowing them to sizzle and release their aroma. Add the finely chopped onions and sauté until they turn golden brown.
3. Adding Aromatics: Incorporate the ginger-garlic paste and slit green chilies into the pan, sautéing for a couple of minutes until the raw smell disappears. Follow this by adding the pureed tomatoes, cooking until the oil starts to separate from the mixture.
4. Building the Curry: Mix in the coriander powder, turmeric powder, and red chili powder, stirring well. Add the marinated chicken pieces, ensuring they are well coated with the spice mixture. Cook for about 5-7 minutes until the chicken begins to brown slightly.
5. Incorporating Methi Leaves: Add the finely chopped methi leaves to the pan, stirring them into the chicken. Pour in the whisked yogurt, mixing thoroughly to create a rich and creamy gravy. Reduce the heat, cover the pan, and let the curry simmer for 20-25 minutes until the chicken is fully cooked and tender.
6. Final Touches: Sprinkle garam masala powder over the curry and give it a good stir. Garnish with fresh coriander leaves before serving hot with your choice of rice or Indian bread.
Tips for Variation
- Spice Level Adjustment: Adjust the quantity of green chilies and red chili powder according to your heat preference.
- Creamy Twist: Add a splash of cream towards the end for a richer and creamier texture.
- Leafy Greens: Substitute half of the methi leaves with spinach for a milder flavor.
- Nutty Flavor: Incorporate a handful of ground cashews or almonds into the gravy for a nutty undertone.
- Tangy Zest: Add a squeeze of lemon juice just before serving to enhance the overall flavor profile.
Macros (per serving)
- Calories: 320
- Protein: 28g
- Carbohydrates: 12g
- Fat: 18g
- Fiber: 4g
Frequently Asked Questions
- Can I use dried methi leaves (kasuri methi) instead of fresh ones?
- Yes, you can substitute fresh methi leaves with dried kasuri methi. Use about 2-3 tablespoons of dried methi, but make sure to soak them in warm water for a few minutes before adding them to the curry.
- Is it necessary to marinate the chicken?
- Marinating the chicken is recommended as it helps to tenderize the meat and infuse it with flavors, but if you’re short on time, you can skip this step and still achieve a tasty curry.
- Can I make this curry ahead of time?
- Absolutely! Methi Chicken Curry tastes even better the next day as the flavors have more time to meld together. Just store it in an airtight container in the refrigerator and reheat before serving.
- What can I serve with Methi Chicken Curry?
- This curry pairs well with steamed basmati rice, jeera rice, naan, roti, or paratha. A side of cucumber raita or a simple green salad complements the meal perfectly.
Aromatic Methi Chicken Curry: A Flavorful Delight
Ingredients
- 500 g chicken pieces bone-in or boneless
- 2 cups fresh methi leaves finely chopped
- 2 onions finely chopped
- 2 tomatoes pureed
- 1 tablespoon ginger-garlic paste
- 2 green chilies slit
- ½ cup yogurt whisked
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1- inch cinnamon stick
- 3-4 cloves
- 2-3 cardamom pods
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala powder
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Preparing the Chicken: Begin by marinating the chicken pieces in a mixture of turmeric powder, red chili powder, and a pinch of salt. Let it rest for at least 30 minutes. This helps to tenderize the chicken and infuse it with initial flavors.
- Cooking the Base: Heat oil in a large pan over medium heat. Add cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods, allowing them to sizzle and release their aroma. Add the finely chopped onions and sauté until they turn golden brown.
- Adding Aromatics: Incorporate the ginger-garlic paste and slit green chilies into the pan, sautéing for a couple of minutes until the raw smell disappears. Follow this by adding the pureed tomatoes, cooking until the oil starts to separate from the mixture.
- Building the Curry: Mix in the coriander powder, turmeric powder, and red chili powder, stirring well. Add the marinated chicken pieces, ensuring they are well coated with the spice mixture. Cook for about 5-7 minutes until the chicken begins to brown slightly.
- Incorporating Methi Leaves: Add the finely chopped methi leaves to the pan, stirring them into the chicken. Pour in the whisked yogurt, mixing thoroughly to create a rich and creamy gravy. Reduce the heat, cover the pan, and let the curry simmer for 20-25 minutes until the chicken is fully cooked and tender.
- Final Touches: Sprinkle garam masala powder over the curry and give it a good stir. Garnish with fresh coriander leaves before serving hot with your choice of rice or Indian bread.