Come winter, when Fenugreek (Methi) leaves is in season, it’s time to incorporate fresh leaves with veg and non veg curries. Methi here renders subtle flavors to chicken curry and further this dish requires least preparation time and is full of flavors of Methi and Spices
This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe. Fenugreek has benefits for lowering blood sugar levels, boosting testosterone, and increasing milk production in breastfeeding mothers. Fenugreek may also reduce cholesterol levels, lower inflammation, and help with appetite control,
*Though Methi (Fenugreek) Leaves are good for health, it does have bitter taste so do not increase the quantity of Methi in the curry. If you really have bitter Methi leaves then soak the freshly chopped leaves in salted water for 15-20 minutes and then rinse them under cold/chilled water. Do not add the stems of the fenugreek to the dish, it will make the dish bitter , only use the leaves
**In case you do not have fresh Methi leaves then you can use 6-7 heaped tbsp dried fenugreek leaves. Fresh leaves render better taste to the curry
Preparation time: 10 mins Cooking time: 45 mins Total time: 55 mins
Servings: 4
Ingredients
- 500 g Curry cut Chicken
- 11/4 cup finely chopped methi/ Fenugreek leaves
- 1 cup finely chopped onion
- 1 teaspoon Lemon juice
- 2-3 tbsp oil
- 1/2 cup whisked yogurt
- Salt to taste
- 1 teaspoon Ginger garlic paste
- 1 green chilies slit
- 1-2 teaspoon Besan/maida
For whole spices
- 2-3 cloves
- 1 black cardamom
- 1 strand mace
- 1/4 teaspoon black peppercorns
For Spice powders
- 1.5 teaspoon Coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder – adjust
- 1/4 teaspoon Fennel powder
- 1/4 teaspoon Roasted Cumin powder
- 1/4 teaspoon Garam Masala/Chicken Masala
Steps to prepare
- Heat 2-3 tbsp oil in a pan
- Add all whole spices and mix well.
- Saute until spices are aromatic
- Add in 1 cup finely chopped onion
- Saute until Onions are soft and translucent
- Add green chilies and ginger garlic paste. Saute until raw aroma disappears
- Meanwhile in a bowl, add 1/2 cup whisked yogurt
- Add in all spice powders to yogurt
- Add in besan/maida and whisk well
- Reduce the heat to low and add the yogurt mixture to pan and mix well
- Add salt and mix well
- Add 1/2 kg cleaned curry cut chicken and mix well
- Over high heat, cook chicken for 3-4 minutes
- Add water as required for curry and mix well
- Cover and cook over low medium heat for 15-20 minutes stirring occasionally
- Add in Methi leaves and mix well
- Cook uncovered for 10 minutes stirring occasionally
- Add lemon juice and mix well. Switch off
- Serve hot with Roti or Pulao
