Methi Chicken

(Chicken and Fenugreek Curry)

35 min

Prep (min)

3 Katoris

🌿

Non-Vegetarian

Nutrient Information — per 1 serving

152 Kcal

Energy (kcal)

9.7g

Protein

4.9g

Carbohydrate

10.2g

Total Fats

Amount per diet plan: 1/2 Katori at one time

Ingredients

250g Chicken with Bones (5 Medium Sized Pieces)

250g Methi, Clean and Chopped

1 Large Onion, Chopped

4 Small Garlic Cloves, Crushed

2 cm Ginger, Crushed

2 Green Chillies, Sliced (Optional)

4 Tsp Mustard Oil

1 Cup Water

1/4 Tsp Turmeric Powder

1/2 Tsp Coriander Powder

1/2 Tsp Garam Masala (Freshly Prepared)

4 Pods Whole Green Cardamom

6 Cloves

8 Peppercorns

Use Minimal Amount of Salt

Method of Preparation

Clean the chicken pieces thoroughly.

Wash the methi thoroughly and chop it. Peel and wash onions, ginger and garlic with green chillies. Finely chop the onions, crush ginger and garlic.

Heat oil in a pan/ karahi and add green cardamom, cloves, and peppercorns. Then add onion, green chillies, ginger, and garlic.

Sauté for a few minutes until onions start turning golden brown.

Add the chicken pieces and fry for 3-4 minutes on medium heat; mix turmeric and coriander powder. Sprinkle water to avoid the mixture sticking to the karahi.

Add chopped methi leaves, fry on low flame for 3-4 minutes.

Add water and cook for 2-3 minutes bringing to a boil.

Mix well, cover and cook on a low flame for 20 minutes.

Remove the lid and add freshly ground garam masala, stir well.

Serve hot with multigrain roti/ rice.