Methi Chicken or Chicken and Fenugreek Leaves from Maimoona Yasmeen’s Recipes
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Ingredients:
Chicken with bones (medium sized pieces): 250 grams
Fenugreek leaves (methi leaves): 20 grams (1/2 cup)
Dried fenugreek leaves (kasuri methi): 1 teaspoon
Onion: 1
Ginger garlic paste: 1 teaspoon + 1 tablespoon
Salt: 1 teaspoon
Turmeric powder : ½ teaspoon
Red chilli powder: 1 teaspoon
Whole green chillies: 8
Chopped coriander (kata hua hara dhaniya): a handful
Curd: 3/4th cup
Clarified butter (pure ghee): 4 tablespoons
Black cloves: 2
Small sticks of cinnamon: 3
Cardamom: 2
Coriander powder: 1 teaspoon
Procedure:
1. Wash chicken pieces and strain the water.
2. Add salt, turmeric powder, red chilli powder, 1 teaspoon ginger garlic paste, crushed whole green chillies, chopped coriander and whipped curd.
3. Mix well and keep these chicken pieces for marination for about one hour.
4. After one hour of marinating the chicken, add clarified butter or pure ghee to a cooking pan.
5. Add black cloves, small sticks of cinnamon, slit cardamoms and sliced onion.
6. Stir fry till the onions turn light brown.
7. Add 1 tablespoon ginger garlic paste. Stir fry for about 30 seconds.
8. Add marinated chicken pieces and fenugreek leaves. Stir fry the chicken pieces, till the oil separates (approximately for about 5 minutes).
9. Add dried fenugreek leaves or kasuri methi, coriander powder and add 1 cup of water.
10. Mix well and close the lid. Cook on medium flame till the chicken gets tender.
11. Stir delicately in between without breaking the chicken pieces. When the chicken pieces get tender and when the water dries up, switch off the flame.
Methi Chicken or Chicken and Fenugreek Leaves is ready.
27 авг 2024
