Ever since I tried this finger licking methi chicken from Sailu's Kitchen, my hubby wants me to cook methi chicken every time he brings chicken from the store.Thank you Sailu for sharing this wonderful recipe. I have followed the recipe from the original source as it is and made no changes at all. As the leaves has a distinct flavor so you can imagine now what aroma it leaves while cooking. Fenugreek can be used as herb as well as spice, even the seeds has so many health benefits.
Serves: 4 Preparation time: 45-50 minutes
1 kg Chicken, washed and cut into small sized pieces
1 cup fresh Methi leaves, dip the leaves in salt and sugar water for 15 minutes and then squeeze out the water
2 Onions, sliced, saute in 1tbsp oil till brown and cool
3 Green chilly (ground to paste)
1 tbsp Ginger-garlic paste
1 Tomato, pureed
1/4 cup Yogurt
1/2 tsp Turmeric powder
1 tsp Red chilly powder
1 tsp Coriander powder
1/2 tsp Cumin powder
Garam masala powder (2 cloves, 1" cinnamon, 1 cardamom)
8 Cashews (soak in warm water and then make a paste of it)
2 tbsp Oil
Salt to taste
Make a paste of brown onions and curd. Keep aside. Heat 2 tsp oil in a heavy pan, add methi leaves and saute for 8 minutes or till they turn crisp. Remove and keep aside. Heat the remaining oil in the same pan, add ginger garlic paste and green chilly paste. Saute for 5 minutes, add cumin powder, turmeric powder, coriander powder, chilly powder and mix well. Add tomato puree and cook for 3-4 minutes. Now add the onion-curd paste and cook for 3 minutes again.
Add the chicken pieces and combine well. Cook on medium high flame for 3-4 minutes. Place the lid, reduce the flame and cook till the chicken is three fourth done. Add cashew nuts paste, garam masala and sauteed methi leaves and mix well. Add few tbsp of water if you find it a bit dry and let the chicken cook till it is tender and you get the gravy of your consistency. It should be thick creamy gravy . Remove from the heat and serve with flavored rice or rotis.