I am a chicken curry fan, looking to try out different recipes for my weekend meals. And my methi chicken or chicken curry with fenugreek leaves, is one of my top five choices. Therefore, this curry and my methi theplas are on my to do list whenever I buy fresh methi leaves. Now, while these greens have a bitter taste to them, you won’t feel it when they get cooked. In fact, they actually impart a beautiful aroma and taste to the food. While I really relish the flavour of these fresh leaves in the curry, you could stir fry and then add them as well. Or you could even soak them for sometime in cold saline water, too, before using them. These methods will help reduce some bit of the bitterness.
My methi chicken (chicken curry with fenugreek leaves) is not just delicious, but also a very easy and a quick recipe. All you need is under 30 minutes to make it. Sounds just perfect for a Sunday lunch right? While I have marinated the chicken for around 30 minutes, if you have more time in hand you could keep it for longer. This Indian chicken curry, has a thick gravy. Hence, making it a great side dish to both rice and Indian breads. I generally, like serving this one with some jeera rice instead of the plain steamed rice. And this combination, is truly a treat to the taste buds!
Also check:
Ginger & green chili chicken curry
Easy recipe
This is a pretty easy recipe. And one, for which you won’t need any special ingredients, except for the methi leaves. Nonetheless, if you are in India, laying your hands on a fresh bunch is no big deal. Most local, vegetable vendors have it with them. And if you are in London, like I am, look for these with your Indian/Asian grocer. They most often, have a stock of fresh methi leaves.
To give my methi chicken curry a body, I have used onion paste and also melon seeds paste. Both of these ingredients, help thicken the gravy. If you do not have access to these seeds, you can substitute them with cashews as well. Thus, mkaing it great with rice and rotis/naans.
In this curry, the flavour of the fresh methi, really, shines through. Thus making it truly enjoyable and different from our usual curries. And since, we are adding a bunch of leafy greens, this curry has the goodness of both – proteins and fibres! There this is indeed a winner of a chicken dinner. š
Eat hearty!
Methi chicken (chicken curry with fenugreek leaves)
Equipment
- Shallow cooking pot
Ingredients
- 700 g chicken skinless, curry cut
- 2 cups fresh methi (fenugreek) leaves washed and chopped roughly
- 2 tbsp melon seeds soaked in water for 30 minutes
- 1Ā½ medium onions roughly chopped
- 5-6 fresh green chilis optional
- 2 tbsp garlic paste
- 2 tbsp ginger paste
- 1 medium tomato diced
- 2 tbsp coriander powder
- 2 tbsp chili powder
- 1 tbsp turmeric powder
- 1 tbsp garam masala
- 2 tsp cumin seeds
- 2 bay leaves
- 2-3 dried red chilis
- 2 tbsp oil for cooking
- salt to taste
Instructions
- Marinate the chicken pieces with the turmeric powder, chili powder 1 tbsp ginger paste, 1 tbsp garlic paste and 1 tsp salt. Keep it aside for at least 30 minutes
- Meanwhile make a smooth paste of the onions and 2-3 fresh chilis
- And also grind the melon seeds to a fine paste
- Heat the oil and add the cumin seeds, bay leaves and dried chilis
- When well roasted add the onion-chilli paste. Fry it well until it is no more raw (this could take up to 10 minutes)
- Next add the ginger and garlic pastes and again fry well
- Now add the tomatoes and the coriander powder. Cook until the tomatoes break down
- Put your marinated chicken in this masala and sear over high heat until no more pink
- Add 1Ā½ cups of water and the slit chilis. Also, adjust the salt now and cover and cook over a medium flame
- When is chicken is almost 90% done, add the melon seeds paste and mix well
- Also, add the chopped methi leaves. Mix well and simmer for 10 more minutes
- Switch the flame off and drizzle the garam masala
- Serve the methi chicken (chicken curry with fenugreek leaves) hot with some cumin rice and/or naan. Enjoy!
Notes
- If you don't have access to melon seeds, you can also use cashews instead
- You could also add stir fried methi leavesĀ (with some salt and turmeric) to the chicken in step 11, instead of adding it directly. I, personally, like adding the fresh leaves and not cooked
- tbsp - tablespoon
- tsp - teaspoon
- g - grams
i commend you for giving a descriptive and easy to follow write up as always.the dish looks very attractive and yummy.
Thank you so much..I hope that it helps xx