Methi chicken recipe

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Pick only the methi leaves, discarding stems. Rinse them several times in plenty of water, drain completely and set aside.
2. Finely chop the onions, tomatoes and green chilies.
3. Deseed the tomato and finely chop or puree it. Measure 1½ to 2 cups of drained methi leaves and chop them roughly.
4. Heat oil in a pot and add the bay leaf, cinnamon, cloves and cardamom.
5. When they sizzle, add the onions and green chili and sauté until the onions are golden.
6. Add the ginger garlic paste and sauté for about 50 to 60 seconds, until fragrant.
7. Lower the heat, then stir in the chilli powder and turmeric.
8. Quickly add the chicken and stir-fry for 3 to 4 minutes. Cover and cook on medium heat for another 3 to 4 minutes, until tender.
9. Meanwhile, whisk the chilled curd with a fork until smooth.
10. Add the tomato, salt and curd. Cover and simmer on low heat until the tomato has completely dissolved.
11. Sprinkle in the garam masala and fennel powder if using, then add the chopped methi leaves and mix well.
12. Cover and simmer for a few minutes until the methi leaves have completely wilted.
13. Sprinkle with kasuri methi and pepper powder. Transfer to a serving bowl and garnish with coriander or cream if desired.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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