Methi Chicken

Ingredients list for Methi Chicken

• 800 grams Chicken cut into 8 pieces
• 1/2 bunch Fenugreek leaves chopped
• 4 tablespoons Oil
• 1 cup Yogurt
• to taste Salt
• 4 inch piece Ginger
• 5 Green cardamoms
• 1 Black cardamom
• 5 Cloves
• 1 inch pieces Cinnamon
• 1 Bay leaf
• 1-2 blade Mace
• 2 large Onions chopped
• 20 cloves Garlic chopped
• 3 Green chillies seeded and chopped
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Red chilli powder
• 2 medium Tomatoes chopped
• 1 tablespoons Dried fenugreek leaves (kasoori methi) roasted and crushed
• 3 tablespoons Fresh coriander leaves chopped

Method

1. Mix together the yogurt and salt in a large bowl. Mix in the chicken and leave to marinate for about half an hour. Chop half the ginger and cut the rest into thin strips.
2. Heat the oil in a pressure cooker. Add the green cardamoms, black cardamom, cloves, cinnamon, bay leaf and mace and sauté for one minute. Add the onions and sauté till golden brown. Add the garlic, chopped ginger and green chillies and sauté for two minutes. Stir in the turmeric powder, coriander powder, chilli powder and one-fourth cup of water. Add the tomatoes and cook till soft and pulpy.
3. Add the marinated chicken and fenugreek leaves and mix well. Seal the cooker with the lid and cook over medium heat till the pressure is released twice (two whistles). Remove the lid when the pressure has reduced completely . Sprinkle kasoori methi, ginger strips and coriander leaves over the shicken.
4. Cover and leave to stand for about five minutes before serving.

Nutrition Info