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Pakistani
Methi Chicken
55 min total15 prep40 cook4 servings
ClassicFlexitarianLow-CarbContains dairy
Methi Chicken is a wholesome and easy recipe made with fresh fenugreek and bone-in chicken. This goes beautifully with some hot buttered roti!
Ingredients
pantry
- 0.25 cupoil
- 3green chillies (ideally ground into a paste, otherwise chopped)
- 1.5 tspcumin powder
- 0.25 tspturmeric
- 1 tspsalt (or to taste)
- 5 cupfresh fenugreek, chopped (known as methi in urdu)
produce
- 1 mediumonion, finely diced
- 1.5 tspginger garlic paste
- 1.5 tspcoriander powder
- 0.5 tspred chilli powder (or to taste)
meat
- 0.5chicken, bone in, cut into curry-pieces (1 chicken weighs on average 1.7lb/800g)
dairy
- 0.25 cupfull fat yogurt
Steps
- Heat the oil in a deep pan or pot, then add the diced onions.
- Sauté over a medium to high heat, stirring often until the onions begin to turn golden
- Add in the chicken and ginger and garlic paste.
- Saute over a medium high heat, until the chicken is sealed
- Proceed to add the yogurt, spices and green chillies.
- Sauté everything over a medium to high heat, stirring continuously until the mixture thickens considerably and the oil begins to rise, separating at the edges
- Add 2/3cup/150ml of water.
- Stir, bring to a boil and then cover, simmering over a low heat for 25 minutes.
- Uncover and add in the chopped fenugreek.
- Stir through and allow the curry to cook uncovered over a medium heat until the fenugreek wilts.
- Keep cooking this until you feel the consistency of the curry is as you'd like it.
- You can keep it as thick or watery as you'd like
- Once the curry is at your desired consistency, it's ready.
Tips
- Recipe Source: Fatima Cooks
Source: Fatima Cooks
