June 08, 2011
Methi Chicken curry
We went to our Indian store a couple of months ago and saw a notice "fresh vegetables on Tuesday". Of course, I planned on going to the store every Tuesday but it never happened. When I finally did, I found some fresh okra and a good bunch of methi. For some reason, I had methi chicken curry in mind and proceeded to make it.
Whoever said methi and chicken are made for each other, I completely agree with you. The flavors went really well together and I couldn't help dipping my fingers in the curry and tasting the deliciousness several times. We had it with chapati and the leftovers with rice the next day.
1 1/2 lbs chicken
1 1/2 cups fresh methi leaves - chopped
2 tbspoon ginger garlic paste
1 big onion thinly sliced
1 big tomato
1/2 tspoon turmeric powder
1/2 tspoon chilli powder
1 tspoon cumin seeds
2 green chillies
1/2 cup yogurt
4-5 tbspoon oil
Salt to taste
Spices to grind:
1/4 tspoon methi seeds
1/2 tspoon coriander seeds
1/2 tspoon cumin seeds
Mix the yogurt and 1 tbspoon ginger garlic paste long with chilli powder and smear it on the chicken. Keep is aside.
Now heat the oil and temper with cumin seeds and green chillies. Then add the ginger garlic paste, and then the onions immediately after. Saute it till the onions start to brown.
Add in the tomatoes, the spice mixture and the turmeric powder. Saute it together till the tomatoes become mushy.
Now add in the chicken pieces and let it all cook together on medium low heat with closed lid. The yogurt will release water. After it starts to dry, add in 1/2 cup water if needed.
When the chicken is about 3/4 done, add in the methi leaves and cook it till you get a nice thick gravy.
Serve warm with rice, chapatis or parathas.