METHI/FENUGREEK CHICKEN

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               The climate is changing. Those heavy rains are over and all those wet roads are almost dry. Now is the season of cool breeze. And the season of children getting sick. The climate change is one point of time when children fall ill frequently. Well…in this breezy morning what I actually crave for is a hot soup. Does it sound weird ? Today I should have been sharing a soup recipe over here, but I’m here with a Chicken Curry. This is a very delicious chicken curry (trust me) which is seasoned with Methi/Fenugreek leaves.

               I don’t remember from where I got this recipe but this has been in my recipe diary since a long time. This is one curry that I make very often. Very often in the sense, whenever I get methi leaves. It’s a very rich and creamy curry and can be served with anything you like. Be it roti’s or rice. This goes well with everything.

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Ingredients

Chicken   –   ½ kg

Onion   –   3 (thinly sliced)

Tomato   –   1 big

Ginger   –   1” piece

Garlic   –   5 cloves

Turmeric powder   –   ¼ tsp

Chilli powder   –   ¾ tsp

Coriander powder   –   ½ tsp

Roasted cumin powder   –   ¼ tsp

Garam masala   –   ¼ tsp

Yogurt   –   ½ cup

Salt   –   to taste

Coconut milk   –   50 ml

Cashew nuts   –   50 gms

Fresh methi/fenugreek leaves   –   ½ cup, packed

Oil   –   5 tbps + extra if needed

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Method

Soak cashew nuts in hot water for 15 – 20 minutes.

Heat oil in a pan. Fry onions in it till golden brown. Transfer it to a plate and allow it to cool. Once it’s cooled blend it with yogurt and set aside. Reserve the oil to make gravy.

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Mince ginger and garlic or use ginger and garlic paste instead.

Blend tomato into a fine paste. Set aside.

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Blend coconut milk and cashew nuts to a smooth paste. Set aside.

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Heat the reserved oil in a wok. Add extra 1 or 2 tbsp oil if needed. Sauté ginger garlic paste. Once the raw smell evaporates, add in all the spices and sauté for another minute.

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Add tomato puree and sauté for another couple of minutes.

Now add the onion-yogurt paste and mix well. Add in the chicken and adjust salt.

Cover the wok and cook the chicken till is completely done.

Next add in the coconut-cashew paste and mix well. When it starts to boil slightly, remove from heat.

Final step. Chop the fenugreek leaves. Heat 2 tbsp of oil in a pan. Add the fenugreek leaves and sauté it for a minute or two. Not more than that. Add it to the chicken and mix well.

Serve hot with plain rice or chapathi or paratha or whatever you like…

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