Methi chicken with kasuri methi ( dried fenugreek leaves )

Ingredients

 

Chicken 600 gm cut into medium-sized pieces

Curd 3/4 the of a cup

Juice of 1/2 of a lemon

Onion 1 medium sized roughly chopped

Ginger 1″ piece

Garlic 5 or 6 cloves

Green chillies 2 or 3

Cinnamon 1″ stick

Cardamom 4 or 5

Cloves 4 or 5

Turmeric powder 1/4 the of a tsp

Kasuri methi powder 1/2 tbsp

Kasuri methi 1/2 the cup roasted

Garam masala powder 1/2 tsp

Salt 1 tsp or as per taste

Oil 2 tbsp

 

Procedure

 

  • In a mixing bowl, take curd, lemon juice, turmeric powder, salt and mix well. Add the chicken pieces in this and mix and coat the pieces well with the mixture. All the chicken marinade to rest for about an hour
  • Grind the onion, ginger, garlic and green chillies to a fine paste. Use a little bit of water if required
  • After the marinating is over, heat oil in a kadhai at medium flames and temper is with the whole spices except the kasuri methi
  • To this, add the prepared onion ginger garlic paste and saute untill the raw smell of the onion, ginger and garlic disappeares. Do not let the onion turn brown
  • At this point, add the chicken along with the marinade and saute and mix well with the spices for about 5 minutes at medium high flames
  • After 5 minutes, reduce the flames to medium low and cover and cook for about 10 to 12 minutes with occasional stirring
  • Open the cover, add kasuri methi powder and kasuri methi and stir and mix well. Cook uncovered for about 2 more minutes and then add the garam masala powder and mix well. Cover the chicken and switch off the flames.
  • Let the curry sit for about 2 minute and then your methi chicken is ready to be served.
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