Methi Chicken Masala
Fresh methi leaves cooked along with chicken in a yoghurt based gravy, this recipe is super delicious, creamy and extremely flavourful. Fresh methi leaves add a distinct flavor when cooked along with chicken. I tried my version of methi chicken masala with a special freshly ground masala paste, which aided in extra creaminess and flavor.
The quantity of fresh methi leaves can be adjusted as per your preference.
Dried fenugreek leaves or kasuri methi can also be used in place of fresh methi leaves but not more that 2 tablespoon.
Beat the curd well before adding it to the gravy.
You can adjust the water quantity and make the gravy more thick or thin.
Fry the chicken along with onion masala, before adding tomato and yoghurt.
Chicken 500 gm
Fresh methi leaves 1.5 cups finely chopped
Onion 2 finely chopped
Tomato 1 finely chopped
Ginger garlic paste 2 teaspoon
Thick Curd 1 cup (well beaten)
Kashmiri red chilli powder 1 teaspoon
Red chilli powder 2 teaspoon
Coriander powder 2 teaspoon
Garam masala 1 teaspoon
Bay leaves 1
Cinnamon 1 inch piece
Pepper 1 teaspoon
Jeera 1 teaspoon
Salt as needed
Oil 5 tablespoons
For the Masala
Cashew 7 to10
Melon seeds 1 teaspoon (optional)
How to Start
Clean the chicken and set aside. Grind the ingredients given under "for the masala" into a thick smooth paste.
In a heavy bottomed kadai, add 5 tablespoons of oil. Add bay leaves, cinnamon, cloves, cardamom, jeera and pepper. Fry for 30 seconds. Add the chopped onion and fry until the onions turns slighlty brown. Now add the freshly ground onion cashew paste, ginger garlic paste and fry on medium flame until the masala turns into dark brown colour oozing out oil. Scrap the kadai, if the masala sticks onto it and keep mixing at regular intervals.
Now add the cleaned chicken and fry on high flame for 3 minutes. Add the tomato and salt; cook until the tomato turns mushy.
Add all the dry masala powders and fry for 30 seconds. Now add the freshly chopped methi leaves and saute for 2 minutes. Simmer the stove and cook the chicken covered with a lid by adding a cup of water for 15 minutes.
Once the chicken is cooked, add the beaten curd and cook on medium flame for 2 minutes.
Adjust the gravy consistency by cooking for more time, based on your preference.
Serve hot with roti or any pulao.