Methi Chicken (Chicken With Dried Methi)
This Community Recipe was uploaded by the user simheath.
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This fragrant North Indian dish is my all time fave curry. I learned how to cook this after living in Oman for 4 years. Drier than most curries, its great eaten with flat breads and freezes excellently. Like most curries, it tastes a little better if made in advance, chilled and gently reheated.
- 1 kg Chicken Chunks (thighs are better)
- 100 g Onion
- 200 g Kasuri Methi / Dried Fenugreek
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 2 tsp cumin seeds
- 8 whole Pepper corns
- 2 tsp salt
- 2 tsp Ground coriander
- 1 tsp chilli powder
- 1 tsp turmeric powder
- 1 tsp ground black pepper
- 1 tsp garam masala
- 1 tbsp chopped fresh chilli (opt)
- 250 g Natural plain yogurt
- 250 g chopped tomato (1 tin)
- 6 tbsp sunflower oil
Fry Off The Whole Spices
In a large deep frying pan, preferably one with a lid, heat up the oil on a medium heat. Once hot add the cumin seeds, black peppercorns and fry for 20 seconds.
Onions, Ginger And Garlic
Add the onions and fry gently for 4 - 5 mins until soft and a little golden, then add the garlic, ginger pastes and stir fry for a further 30 secs.
Add in the chickens chunks and stir fry for 10 minutes, until all meat has turned white. Sprinkle in all the dry spices, kasuri methi and stir fry for a further minute or two. Dont be afraid to use more methi after tasting if you think its needed.
Main Cooking Step
Reduce heat and pour in the tinned tomatoes and yogurt, stir in, cover with a lid and allow too simmer gently for 40 minutes, occasionally stirring.
Time To Finish Off!
Sprinkle in the salt, green chillies if using, stir and serve hot.
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