Methi chicken curry recipe

Methi Chicken Curry Recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Methi Chicken Curry recipe is a delicious and aromatic dish that combines the flavors of tender chicken and fresh fenugreek leaves. This traditional Indian curry is made with a rich and creamy tomato-based sauce infused with a blend of spices, creating a perfect balance of heat and tanginess. The addition of fenugreek leaves adds a unique and slightly bitter taste, enhancing the overall flavor profile of the dish. Serve this Methi Chicken Curry with steamed rice or naan bread for a satisfying and flavorful meal.

Keywords: Methi chicken curry, Indian recipe, fenugreek leaves, tomato-based sauce, aromatic.

Methi chicken curry recipe details

Methi chicken curry recipe, recipe Rating: 4.6
Number of votes:105Ingredients
1. Chicken (1kg about 2 small birds, cut into 6 pieces each)
2. cinnamon stick (1”)
3. chopped coriander leaves (1tbsp)
4. fenugreek, dry leaves (1tbsp) or fresh leaves (1/4c)
5. yogurt (1c)
6. chopped tomatoes (1c)
7. salt (to taste)
8. red chili powder (1tsp)
9. chopped onions (1 1/2c)
10. oil (1/3c)
11. green chilies, slit (5)
12. ginger juliennes (4tsp)
13. chopped ginger (2tbsp)
14. chopped garlic (2tbsp)
15. dough (to seal casserole)
16. cloves (8)
17. cardamom (5)

Method of preparation
1. Take a large bowl, add yogurt with salt in it and beat it. Place the chicken in it to marinate. Take a pan, heat oil in it and fry cinnamon, cloves and cardamom in it until they gets crackle. Then sauté onions in it until they get golden brown and then mix chopped green chilies, ginger and garlic in it.

2. Add tomatoes and red chili powder in it and cook it by stirring until the oil gets separate. Now add chicken with marinade and 1 cup of water in the pan. Keep it to boil and then cover the pan and keep it to simmer until the chicken gets cooked and the oil gets visible on the sides of the pan.

3. Put the chicken in an oven proof casserole and sprinkle the juliennes, fenugreek and coriander over the chicken. Cover the casserole and then seal it with dough.

4. Place it in oven and cook for about 15 minutes at 325 degrees F. When it gets ready then take out the casserole from the oven. Open it and serve it hot with Indian bread/roti, paratha or naan.