How to make Methi Chicken -

Chicken cooked with fenugreek leaves. Tender chicken chunks cooked with assorted spices and fresh methi (fenugreek) leaves.

Sanjeev Kapoor

This recipe is from the book Pressure Cooking.

Main Ingredients : Chicken (चिकन), Fenugreek leaves

Cuisine : Maharashtrian

Course : Main Course Chicken


Methi Chicken

Methi Chicken Recipe Card

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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 31-40 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Methi Chicken Recipe

  • Chicken cut into 8 pieces 800 grams

  • Fenugreek leaves chopped 1/2 bunch

  • Oil 4 tablespoons

  • Yogurt 1 cup

  • Salt to taste

  • Ginger 4 inch piece

  • Green cardamoms 5

  • Black cardamom 1

  • Cloves 5

  • Cinnamon 1 inch pieces

  • Bay leaf 1

  • Mace 1-2 blade

  • Onions chopped 2 large

  • Garlic chopped 20 cloves

  • Green chillies seeded and chopped 3

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Tomatoes chopped 2 medium

  • Dried fenugreek leaves (kasoori methi) roasted and crushed 1 tablespoons

  • Fresh coriander leaves chopped 3 tablespoons

Method

Step 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.

Step 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.

Step 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.

Step 4

Cover and leave to stand for about five minutes before serving.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.