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–+ servings

Methi Chicken

Methi Chicken is a wholesome and easy recipe made with fresh fenugreek and bone-in chicken. This goes beautifully with some hot buttered roti!
Cook Time: 40 minutes
Total Time: 40 minutes
Servings: 3 servings
4.59 from 17 votes
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Ingredients

  • ¼ cup (65 ml) oil
  • 1 medium onion, finely diced
  • ½ chicken, bone in, cut into curry-pieces 1 chicken weighs on average 1.7lb/800g
  • 1.5 teaspoon ginger garlic paste
  • ¼ cup (65 g) full fat yogurt
  • 3 green chillies ideally ground into a paste, otherwise chopped
  • 1.5 teaspoon coriander powder
  • 1.5 teaspoon cumin powder
  • 0.25 teaspoon turmeric
  • 1 teaspoon salt or to taste
  • 0.5 teaspoon red chilli powder or to taste
  • 5 cups (70 g) fresh fenugreek, chopped known as Methi in Urdu

Instructions

  • Heat the oil in a deep pan or pot, then add the diced onions. Sauté over a medium to high heat, stirring often until the onions begin to turn golden
  • Add in the chicken and ginger and garlic paste. Saute over a medium high heat, until the chicken is sealed
  • Proceed to add the yogurt, spices and green chillies. Sauté everything over a medium to high heat, stirring continuously until the mixture thickens considerably and the oil begins to rise, separating at the edges
  • Add ⅔cup/150ml of water. Stir, bring to a boil and then cover, simmering over a low heat for 25 minutes.
  • Uncover and add in the chopped fenugreek. Stir through and allow the curry to cook uncovered over a medium heat until the fenugreek wilts. Keep cooking this until you feel the consistency of the curry is as you'd like it. You can keep it as thick or watery as you'd like
  • Once the curry is at your desired consistency, it's ready.

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