I happened to read a lotttt, about the benefits of fenugreek, especially about how it helps slow down the rate of sugar and carbohydrate absorption into blood, thereby being of service to people like me who gorge on carbs and desserts 24*7.
Chicken being one of our lunching-regulars, I thought of the ‘chicken + methi’ duo.
The combination of ‘methi’ and chicken is absolutely exquisite, resulting in a beautiful unique flavor, very different when compared to the other varieties you may have tried.
This recipe is an adaptation of the recipe by VahChef, and its so simple, this dish is going to be one of the most loved at your place.
Chicken – 1 kg
Coconut Oil – 5 tbsp
Cumin seeds – 1 tbsp
Chopped Onion – 1 cup
Ginger-Garlic Paste – 1 tbsp (heaped)
Turmeric – 1 tsp
Tomato – 1 (finely chopped)
Green chillies – 4 (finely chopped)
Yoghurt – 3/4 cup
Water – as required
Kasoori Methi (Dry Fenugreek leaves) – 7-8 tbsp
Chilli powder – 3 tsp
Cumin powder – 2 tsp
Coriander powder – 4 tsp
Pepper – 2-3 tsp
Garam masala – 2-3 tbsp //depending on the amount of water/gravy
Salt – according to taste
Dill leaves – 2 handful (finely chopped) //reserve some for garnish
Vinegar – 1 tsp
Step 1: In a large non-stick cooking pot, heat some oil. Splutter the cumin seeds.
Step 2: Toss in the onions and saute until translucent. Add ginger-garlic paste, turmeric, chopped tomatoes and green chillies. Cover and cook for 5 minutes.
Step 3: Mix in 3/4 cup yoghurt + 1/4 cup water, along with the methi, dill leaves, chicken, and all the remaining spices. Add some pepper if you would like it spicy.
Step 4: A few drops of vinegar could be added to give it a nice and tangy punch. Add salt according to taste. Cook until done. 🙂