Methi Chicken
Methi Chicken
Ingredients
- 1 knob butter
- 2 red onions, diced (or white onions)
- 1 heaped tablespoon ginger and garlic paste
- 1 full bunch fenugreek, stems and leaves separated
- 3 tablespoons tomato passata
- 1 heaped teaspoon garam masala
- 1 teaspoon methi powder
- 3 teaspoons coriander
- 2 heaped teaspoons red chilli mix
- 1/2 teaspoon black pepper
- 2 heaped teaspoons anardana
- 1 teaspoon salt
- 3 tablespoons yogurt
- 1/4 cup water, for deglazing, or as needed
- 1 kilogram chicken on the bone
- 2 green chilies, chopped, adjust to taste and heat level
- 1 red chilies, chopped, optional, for color
- 1 handful fresh coriander, chopped
Instructions
- 1
Add a knob of butter to a pan over medium heat.
⏱️ 1 min
- 2
Once the butter has melted, add the 2 diced red onions. Give it a quick mix.
⏱️ 1 min
- 3
Turn the heat down to low and pop the lid on to let the onions sweat down until they are nice and golden, stirring occasionally.
⏱️ 8 min
- 4
Once the onions are golden, add 1 heaped tablespoon of ginger and garlic paste.
⏱️ 1 min
- 5
Add the chopped stems of one full bunch of fenugreek. Ensure the stems are not too woody; if they are, cut them away or remove the woody ones.
⏱️ 1 min
- 6
Stir the fenugreek stems and ginger-garlic paste with the onions and cook down for a couple of minutes.
⏱️ 2 min
- 7
Add about 3 tablespoons of tomato passata.
⏱️ 1 min
- 8
Add the spices: 1 heaped teaspoon garam masala, 1 teaspoon methi powder, 3 teaspoons coriander, 2 heaped teaspoons red chilli mix, 1/2 teaspoon black pepper, 2 heaped teaspoons anardana, and 1 teaspoon salt. The methi powder (ground fenugreek seeds) is added to accentuate the flavor and add bitterness.
⏱️ 1 min
- 9
Stir the spices into the mixture.
⏱️ 1 min
- 10
Add about 3 good tablespoons of yogurt. Immediately mix it in to prevent it from splitting.
⏱️ 1 min
- 11
Crank the heat up a little bit and cook the yogurt out until the oil starts to separate.
⏱️ 3 min
- 12
Add a good splash of water (about 1/4 to 1/2 cup) to deglaze the pan, scraping up any browned bits from the bottom.
⏱️ 1 min
- 13
Add about 1 kilogram of chicken on the bone. Using chicken on the bone is recommended for the best flavor.
⏱️ 1 min
- 14
Mix the chicken thoroughly with the masala until it's nicely sealed and coated.
⏱️ 3 min
- 15
Add the chopped methi leaves (from the same full bunch of fenugreek) and chopped green chilies. The amount of green chilies can be adjusted based on their mildness.
⏱️ 1 min
- 16
Give everything a quick mix.
⏱️ 1 min
- 17
Once everything is combined, turn the heat down to low. The chicken will release its own liquid, so no additional water is needed at this stage.
⏱️ 1 min
- 18
Pop the lid on and let it simmer. Keep an eye on it to make sure it doesn't boil dry. The cooking time can vary up to 35 minutes depending on the size of the chicken pieces. For smaller pieces, it might take around 25 minutes.
⏱️ 25 min
- 19
Once the chicken is cooked through and has released its moisture, remove the lid and let the excess liquid cook away until you reach the desired consistency, where the oil starts to separate.
⏱️ 5 min
- 20
(Optional) If you prefer more masala, you can add a little bit more water and cook it down again.
⏱️ 3 min
- 21
Add chopped red chilies for color and the fresh chopped coriander.
⏱️ 1 min
- 22
Gently mix in the red chilies and coriander.
⏱️ 1 min
- 23
Serve the Methi Chicken hot with rice or naan.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Methi Chicken
- 1 knob butter
- 2 red onions, diced (or white onions)
- 1 heaped tablespoon ginger and garlic paste
- 1 full bunch fenugreek, stems and leaves separated
- 3 tablespoons tomato passata
- 1 heaped teaspoon garam masala
- 1 teaspoon methi powder
- 3 teaspoons coriander
- 2 heaped teaspoons red chilli mix
- 1/2 teaspoon black pepper
- 2 heaped teaspoons anardana
- 1 teaspoon salt
- 3 tablespoons yogurt
- 1/4 cup water, for deglazing, or as needed
- 1 kilogram chicken on the bone
- 2 green chilies, chopped, adjust to taste and heat level
- 1 red chilies, chopped, optional, for color
- 1 handful fresh coriander, chopped
Instructions
- 1
Add a knob of butter to a pan over medium heat.
⏱️ 1 min - 2
Once the butter has melted, add the 2 diced red onions. Give it a quick mix.
⏱️ 1 min - 3
Turn the heat down to low and pop the lid on to let the onions sweat down until they are nice and golden, stirring occasionally.
⏱️ 8 min - 4
Once the onions are golden, add 1 heaped tablespoon of ginger and garlic paste.
⏱️ 1 min - 5
Add the chopped stems of one full bunch of fenugreek. Ensure the stems are not too woody; if they are, cut them away or remove the woody ones.
⏱️ 1 min - 6
Stir the fenugreek stems and ginger-garlic paste with the onions and cook down for a couple of minutes.
⏱️ 2 min - 7
Add about 3 tablespoons of tomato passata.
⏱️ 1 min - 8
Add the spices: 1 heaped teaspoon garam masala, 1 teaspoon methi powder, 3 teaspoons coriander, 2 heaped teaspoons red chilli mix, 1/2 teaspoon black pepper, 2 heaped teaspoons anardana, and 1 teaspoon salt. The methi powder (ground fenugreek seeds) is added to accentuate the flavor and add bitterness.
⏱️ 1 min - 9
Stir the spices into the mixture.
⏱️ 1 min - 10
Add about 3 good tablespoons of yogurt. Immediately mix it in to prevent it from splitting.
⏱️ 1 min - 11
Crank the heat up a little bit and cook the yogurt out until the oil starts to separate.
⏱️ 3 min - 12
Add a good splash of water (about 1/4 to 1/2 cup) to deglaze the pan, scraping up any browned bits from the bottom.
⏱️ 1 min - 13
Add about 1 kilogram of chicken on the bone. Using chicken on the bone is recommended for the best flavor.
⏱️ 1 min - 14
Mix the chicken thoroughly with the masala until it's nicely sealed and coated.
⏱️ 3 min - 15
Add the chopped methi leaves (from the same full bunch of fenugreek) and chopped green chilies. The amount of green chilies can be adjusted based on their mildness.
⏱️ 1 min - 16
Give everything a quick mix.
⏱️ 1 min - 17
Once everything is combined, turn the heat down to low. The chicken will release its own liquid, so no additional water is needed at this stage.
⏱️ 1 min - 18
Pop the lid on and let it simmer. Keep an eye on it to make sure it doesn't boil dry. The cooking time can vary up to 35 minutes depending on the size of the chicken pieces. For smaller pieces, it might take around 25 minutes.
⏱️ 25 min - 19
Once the chicken is cooked through and has released its moisture, remove the lid and let the excess liquid cook away until you reach the desired consistency, where the oil starts to separate.
⏱️ 5 min - 20
(Optional) If you prefer more masala, you can add a little bit more water and cook it down again.
⏱️ 3 min - 21
Add chopped red chilies for color and the fresh chopped coriander.
⏱️ 1 min - 22
Gently mix in the red chilies and coriander.
⏱️ 1 min - 23
Serve the Methi Chicken hot with rice or naan.
⏱️ 1 min