Methi Chicken Curry

This curry is one of my most initial curries. My love for cooking during my earlier cooking days never had curries on the menu. I have always been more of a Biryani and Kebab person. It was much later that I started making curries and Methi chicken happened to be one of the first ones that I tried following a recipe I read in the book.

Now just to be clear, my mom does not make Methi Chicken, so honestly, I had no idea whatsoever if this dish will even come out and be edible. The dish really surpassed all my expectations and it became a must for special and not so special occasions, but with time, as I improved in my cooking skills, I felt few changes here and there would make it more flavorful.

The initial recipe required only tomatoes for Gravy, which I feel if made a few hours before tends to get a little dry. See, it’s simple logic, protein does tend to absorb moisture in the curry over time, therefore if you make a curry always make slightly saucy. Even with curries that are supposed to be thick in gravy, while making the curry should not be kept too thick, specially if you are cooking a few hours in advance. Once the curry is cooked, or for that matter when you cook any dish, it tends to get thicker as it cools down. Therefore, to make the consistency of the gravy a little thinner, I add Yogurt along with the tomatoes. Secondly, most recipes, actually almost all recipes where I see methi leaves as an ingredient for the dish, the recipes use kasoori Methi and as much as I like the way Kasoori Methi works its magic in curries, it can never beat fresh green Methi leaves. From my point of view, for curries where methi leaves are one of the main ingredients, we should use the fresh ones as opposed to the dry kasoori methi. Curries such as Butter Chicken or Malai Kofta require kasoori methi since its only needed for flavor enhancement and balancing the creamy texture of those curries.

I marinate the chicken in this recipe, for around 15-20 minutes, which is enough time for you to finish chopping the onions and start with the initial process of cooking this curry. A wonderful recipe and one of the best Methi Chicken curry that you can ever have. Enjoy!!!

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Methi Chicken Curry

Chicken curry cooked with Fresh Methi [Fenugreek] leaves

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Cuisine

Indian, Mughlai

Prep Time

10 minutes

Cook Time

30 minutes

Passive Time

15 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 No. Chicken With bones, cut to small pieces
• 1/2 tsp Dry Mango powder Amchoor
• 1/2 tsp Cumin powder
• 1/4 tsp Turmeric Powder
• 1/2 tsp Red chili powder
• 1/2 tsp Salt More or less according to your taste
• 1 tbsp Ginger garlic paste
• 1/4 tsp Sugar
• 6 No. Green chilies slit
• 3 No. Dry Red small round chilies
• 1/2 tsp Nigella seeds Kalonji
• 1/4 cup curry leaves
• 1/4 cup olive oil
• 2 No. Onions medium size, chopped
• 3 No. Tomatoes Make a puree
• 2 cups Fresh Methi Leaves washed, cleaned and chopped roughly
• 1/2 cup Greek Yogurt

Cuisine Indian, Mughlai Prep Time 10 minutes Cook Time 30 minutes Passive Time 15 minutes Servings people MetricUS Imperial Ingredients 1 No. Chicken With bones, cut to small pieces 1/2 tsp Dry Mango powder Amchoor 1/2 tsp Cumin powder 1/4 tsp Turmeric Powder 1/2 tsp Red chili powder 1/2 tsp Salt More or less according to your taste 1 tbsp Ginger garlic paste 1/4 tsp Sugar 6 No. Green chilies slit 3 No. Dry Red small round chilies 1/2 tsp Nigella seeds Kalonji 1/4 cup curry leaves 1/4 cup olive oil 2 No. Onions medium size, chopped 3 No. Tomatoes Make a puree 2 cups Fresh Methi Leaves washed, cleaned and chopped roughly 1/2 cup Greek Yogurt

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Instructions

1. Marinate the chicken pieces with ginger garlic paste, Salt, Red chili powder, Turmeric Powder, Cumin Powder, Sugar, and Dry Mango Powder. Rub everything well and leave it in the refrigerator for 15 minutes.

   
2. Add Oil to a pan. Add the nigella seeds. Once they crackle, add the curry leaves and dry red chilies. Saute for 2 minutes and add the Onions.

   
3. Once the onions turn transparent, add the green chilies.

   
4. Add the marinated chicken pieces with all the juice from the marination. Cook for 10 minutes till the color of the chicken changes a little.

   
5. Add the tomato puree. Cook for 10 minutes, till the puree, starts boiling.

   
6. Add the Methi leaves. Mix well.

   
7. Add the Yogurt. Cover and cook on a medium flame for 10-15 minutes till the gravy thickens and grows a little darker.

   
8. Oil should separate in the end. If it doesn't, then the curry needs to be cooked a little more.

   
9. Serve with Phulka or Rice.