Try this Chicken Methi 2 recipe, or contribute your own.
Suggest a better description1.5 lb (700g) boneless skinless chicken thighs, cut in 2 inch pieces
½ teaspoon black pepper powder
? cup plain full fat yogurt
1 teaspoon kausuri methi , crushed between palms
? teaspoon roasted cumin powder
3 tablespoon mustard oil (or avocado/grapeseed oil)
1 black cardamom
1 large bay leaf
¼ teaspoon fenugreek seeds (methi dana)
1.5 tablespoon ginger garlic paste (simply pound together 3 cloves garlic and 1 inch ginger in mortar pestle)
2-3 thai bird green chilies, slit
1 large (about ¾ cup) thinly sliced onions
pinch turmeric powder
½ teaspoon coriander powder
1 large (about ½ cup) tomato, grated or crushed in a food processor
½ teaspoon salt (adjust to taste)
1 to 1.5 cup fresh methi leaves
1 teaspoon garam masala
1- 2 tablespoon heavy cream, optional
Instructions
Add chicken to a bowl. Sprinkle the black pepper powder and little salt. Mix well to coat the chicken. Let stand while you start making the masala.
In a small bowl, beat together the yogurt, cumin powder and kasuri methi. Keep near.
Add oil to a heavy wide kadai or pan. Warm up the oil till its slightly smoky. Add cardamom, methi dana & bay leaf and sauté for 10 seconds. You will see that the cardamom swells up.
Add the ginger garlic paste and green chillies. Sauté for 10 seconds till you smell a nice aroma.
Add the onions next and brown them till light golden in color on medium heat. Takes about 3-4 minutes.
Once the onions are browned, add 2 tablespoon water to the kadai, there will be spluttering. Immediately add the chicken. Sprinkle the turmeric and coriander. Toss around the chicken for 3-4 minutes with onions till you see that the chicken is whitish. Don't brown or cook too much.
Next add the crushed tomatoes. Fry the tomatoes with chicken for 3-5 minutes on medium heat till you start seeing tiny oil bubbles. If you are using bone in chicken, cover and let the chicken cook for about 10 minutes in its own and juices from tomatoes. Check once midway to make sure that the masala is not drying up.
When the chicken is tender, reduce the heat to low and add the beaten yogurt, Immediately start mix continuously for at least 2-3 minutes after you add yogurt to avoid curdling.
Bump up the heat to medium and Let the chicken cook for another 4-5 minutes You will see a thick gravy will form. Let the chicken cook completely. You will see that the oil will start releasing on sides of the kadai.
Add the chopped methi leaves along with garam masala. Mix well and cook everything till the methi has completely wilted. About 3 minutes.
Finish with the heavy cream , mix and turn off the stove after 1 minute. Let rest for at least 10 minutes or upto an hour if possible. Reheat and serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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