METHI CHICKEN
This is my entry for the Weekend Herb Blogging event. This is a wonderful event started by Kalyn from http://kalynskitchen.blogspot.com/ hosted this week by Amy and Jonny from We Are Never Full
The herb I am using this time is fenugreek. Fenugreek is a very common herb in most Indian cuisines. The seeds have so many health benefits. Here a few benefits of fenugreek:
Fenugreek seeds are rich sources of carbohydrates, proteins, Vitamin A and C, iron, calcium and minerals. It aids in digestion and purifies the blood. Regular consumption of fenugreek helps in controlling high blood sugars and lowers cholesterol. The seeds have anti-inflammatory properties. It is also good for treating respiratory infections and mouth ulcers.
There are many variations in the preparation of methi chicken. This is my version. I have not used tomato here. The spices used here also less. If needed, a teaspoon of garam masala can be added or 1 bayleaf can also be added while sautéing the onions.
INGREDIENTS:
Chicken, ½ kg.
Methi (fenugreek) leaves, 2 bunches.
Onions, 2.
Ginger-garlic paste, 1 teaspoon.
Cumin seeds, ¼ teaspoon.
Yogurt, ½ cup.
Chili powder, 1 teaspoon.
Coriander powder, 2 teaspoons.
Green chilies 2, (optional).
Red chili for seasoning, 1, (optional).
Salt as per taste.
PREPARATION:
Clean the chicken and chop them into bite-size pieces. Wash the fenugreek leaves and remove the leaves from the stems and keep aside. Chop the onions and slit the green chilies. Heat a pan with some oil. When the oil is hot enough, add the cumin seeds, and red chili and fry for a few seconds. Then add the chopped onions and green chilies and sauté for a few minutes. Then add the ginger-garlic paste and sauté everything for a few more minutes until the onions are caramelized. Add the chili powder, coriander powder, salt as per taste, and yogurt and closed for 5 minutes until the raw smell of the spices go. Then add the chicken along with 1 cup of water and cook closed under medium flame for 12-15 minutes until the chicken is well cooked. Now add the methi leaves and cook closed for a few more minutes until the leaves have wilted and everything turns dry. Turn off the stove and serve hot with rice or rotis.
This is my entry for the Weekend Herb Blogging event. This is a wonderful event started by Kalyn from http://kalynskitchen.blogspot.com/ hosted this week by Amy and Jonny from We Are Never Full
The herb I am using this time is fenugreek. Fenugreek is a very common herb in most Indian cuisines. The seeds have so many health benefits. Here a few benefits of fenugreek:
Fenugreek seeds are rich sources of carbohydrates, proteins, Vitamin A and C, iron, calcium and minerals. It aids in digestion and purifies the blood. Regular consumption of fenugreek helps in controlling high blood sugars and lowers cholesterol. The seeds have anti-inflammatory properties. It is also good for treating respiratory infections and mouth ulcers.
There are many variations in the preparation of methi chicken. This is my version. I have not used tomato here. The spices used here also less. If needed, a teaspoon of garam masala can be added or 1 bayleaf can also be added while sautéing the onions.
INGREDIENTS:
Chicken, ½ kg.
Methi (fenugreek) leaves, 2 bunches.
Onions, 2.
Ginger-garlic paste, 1 teaspoon.
Cumin seeds, ¼ teaspoon.
Yogurt, ½ cup.
Chili powder, 1 teaspoon.
Coriander powder, 2 teaspoons.
Green chilies 2, (optional).
Red chili for seasoning, 1, (optional).
Salt as per taste.
PREPARATION:
Clean the chicken and chop them into bite-size pieces. Wash the fenugreek leaves and remove the leaves from the stems and keep aside. Chop the onions and slit the green chilies. Heat a pan with some oil. When the oil is hot enough, add the cumin seeds, and red chili and fry for a few seconds. Then add the chopped onions and green chilies and sauté for a few minutes. Then add the ginger-garlic paste and sauté everything for a few more minutes until the onions are caramelized. Add the chili powder, coriander powder, salt as per taste, and yogurt and closed for 5 minutes until the raw smell of the spices go. Then add the chicken along with 1 cup of water and cook closed under medium flame for 12-15 minutes until the chicken is well cooked. Now add the methi leaves and cook closed for a few more minutes until the leaves have wilted and everything turns dry. Turn off the stove and serve hot with rice or rotis.
4 comments:
I have never heard of this methi chicken. But it seems cool and healthy. Is this your invention? I will try this and tell you soon.
I just cooked with Methi leaves for the first time this weekend! I had no idea they were the leaves of the fenugreek. I will definitely have to try this recipe.
I haven't had fresh methi leaves, only dried fenugreek, but I'm very excited because a blogger has offered to send me some seed so I can grow methi next year. Sounds tasty to me.
I love the slight bitterness that fenugreek imaprts.. Thanks for this recipe!
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