Methi Chicken

Recipe by
Total Time:
60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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Ingredients

  • 1 kg - chicken
  • 1 cup - yoghurt
  • 1.5 cup - ghee
  • salt to taste
  • Whole Garam Masala:
  • 5 green cardamoms
  • 1 black cardamom
  • 5 cloves
  • 1 inch - stick cinnamon
  • 1 bay leaf
  • 1 pinch mace
  • 1.5 cups - onion
  • 3 tbsp - garlic
  • 5 tbsp - ginger
  • 6 green chillies
  • 1.5 tsp - turmeric
  • 1 tsp - coriander powder
  • 1 tsp - red chilli powder
  • 1 cup - tomatoes
  • 2 tbsp - fenugreek
  • 1.5 cup - coriander

How to Make Methi Chicken

  • Clean chicken, remove the skin and cut each into 8 pieces.
  • Marination: Whisk yoghurt in a large bowl, add salt and leave the chicken in this marinade for at least 30 mins.
  • Peel, wash and chop onions.
  • Peel and chop garlic.
  • Scrape, wash and chop 3 tbsp ginger, cut the rest into juliennes for garnish.
  • Remove stems, wash, slit, de-seed and chop green chillies.
  • Wash and chop tomatoes.
  • Clean, wash and chop coriander.
  • Heat ghee in a pot, add whole garam masala and saute over medium heat until it begins to crackle.
  • Add onions and saute until golden brown.
  • Then add chopped garlic, ginger and green chillies, stir for 2 mins.
  • Add turmeric, coriander powder and red chillies dissolved in 1.5 cup water and stir for 30 seconds.
  • Now add tomatoes and fry until the fat leaves the masala.
  • Add the marinated chicken along with the marinade and water (approx. 1.5 cup), bring to a boil. Cover and simmer until chicken is almost cooked and the fat leaves the masala once again.
  • Adjust the seasoning.
  • Sprinkle fenugreek, ginger juliennes and coriander. Cover with a lid.
  • Seal the pot with dough and put it on pressure in the pre-heated oven for 15 mins (350 F).
  • Open the pot at the table and serve with bread.

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