Methi Chicken / Methi Murgh(Chicken with fenugreek leaves)

Methi (fenugreek) leaves & chicken makes a great combination and is a good source of iron, protien and fibre!  

The distinct flavor of fresh methi enhances flavour to the chicken and gives a unique taste to the dish.

Ingredients

Chicken –500 grams (clean and cut into medium sized pieces)

Onion (big)  – 1 (Finely chopped) 

Tomato - 1 (Finely chopped)

Green chillies - 2 (Slit lengthwise)

Ginger garlic paste – 2 tsp

Curd – 1 ½ tablespoon

Turmeric powder - ½ tsp

Red chilli powder – 1

Coriander powder – 1½ tsp

Garam masala powder- ½ tsp

Methi  (Fenugreek )leaves – 1 bunch

Salt  - to taste

Directions:

Wash the methi leaves (pick only the leaves removing the roots & stems) and keep aside.

Marinate the chicken with turmeric powder, red chilli powder, coriander powder and curd  for at least half an hour and keep aside.

Heat oil in a kadai and add the onions. Saute till the colour changes and then add ginger garlic paste, tomato, green chillies and salt. Saute till tomato becomes soft. 

Then add the methi leaves and saute for 2 minutes; now add the marinated chicken and mix well.

Close the lid and allow it to cook till the chicken is done (no need to add water as chicken leaves enough water to cook).  If you find it dry add  ½  cup of  water.

Once the chicken becomes soft and the mixture becomes thick in consistency, add garam masala and mix well.

Remove pan from the stove and serve hot.



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