Methi Chicken Masala Recipe

Image result for Methi Chicken Masala

  • Recipe Servings: 2
  • Prep Time: 20 Minutes
  • Cook Time: 25 Minutes
  • Total Cook Time: 45 Minutes
  • Difficulty Level: Medium

One of the most popular delicious dishes from Hyderabadi cuisine, Methi chicken is a dish prepared with chicken combined with fresh Methi (fenugreek) leaves. The distinct flavour of the methi gives a unique taste and enhances the flavour of the chicken.

Ingredients Of Methi Chicken Masala

  • 4 Pieces Boneless Chicken
  • 1/2 tsp Lemon juice
  • 1/2 tsp Red chilli powder
  • 1/2 tsp Salt
  • 1/2 tsp Ginger garlic paste
  • 1/2 tsp Curd
  • 1/2 tsp Red chilli powder
  • 1/4 tsp Salt
  • 1 tsp Coriander powder
  • 2 Tbsp Oil
  • 2 Nos Onion, sliced
  • 1 tsp Oil
  • 1 Bay leaf
  • 2 Nos Green cardamom
  • 1 Black cardamom
  • 1/2 Sticks Cinnamon
  • 1 tsp Ginger garlic paste
  • 2 Nos Tomato
  • 1 1/2 tsp Kasoori Methi, soaked
  • 1 Green chilli
  • 1 Cup Water

How to Make Methi Chicken Masala

  1. Marinating the chicken:
  2. 1.Take chicken pieces in a deep bowl.
  3. 2.Add lemon juice, red chilli powder, salt and ginger garlic paste. Mix them thoroughly with bare hands.
  4. 3.Keep aside for 20 minutes to marinate.
  5. Prepare the gravy:
  6. 1.Take curd in a bowl, add red chilli powder, salt, coriander powder.
  7. 2.Whisk it thoroughly.
  8. 3.Now in a pan of hot oil, put onion and saute till golden brown. Grind it to make a paste.
  9. 4.In the same pan, in some oil put marinated chicken and pan fry it till golden brown and a bit crisp.
  10. 5.Now put bay leaf, green cardamom, black cardamom, cinnamon in a hot il pan and saute for a while.
  11. 6.Add ginger garlic paste, saute some more and put chopped tomato, kasoori methi and the prepared curd mix.
  12. 7.Mix them well and add the onion paste. Mix thoroughly.
  13. 8.Now add the fried chicken and mix it with the gravy till the pieces are completely coated.
  14. 9.Add green chilli and water, mix well. Bring to simmer..
  15. 10.Put kasoori methi over and cover the pan to cook for a while.
  16. 11.Open the pan when the curry starts to simmer a bit and the excess water is evaporated.
  17. 12.Mix a little and serve hot.
Key Ingredients: Boneless Chicken, Lemon juice, Red chilli powder, Salt, Ginger garlic paste, Curd, Red chilli powder, Salt, Coriander powder, Oil, Onion, Oil, Bay leaf, Green cardamom, Black cardamom, Cinnamon, Ginger garlic paste, Tomato, Kasoori Methi, Green chilli, Water
No Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

8 huge thalis around India which you just can’t eat alone!

1. Biggest thalis of India Thali refers to a complete Indian meal in which a variety of dishes are served together on a large platter. The concept of thali has always been popular among foodies and the bigger a thali is the better the experience gets. Thali was introduced to …

10 things you should never miss when in Kolkata

1. A multi-course meal Fish and Roshogolla are two very common names that come to our mind when we talk about Bengali cuisine. Bengali cuisine is known for its subtle yet sometimes fiery flavours. It traditionally offers you a multi-course meal which is spread from a wide range of curries …

How to make Rasgullas from leftover rice

1. Rasgulla from leftovers Imagine you have made some delicious curry with rice and your kids or family members decide to have dinner outside. What would you do then? Curry could still be preserved in refrigerator for a day or two but cooked rice is something which quickly gets stale. …