Best Chicken Methi Recipes
CHICKEN METHI ( CHICKEN WITH DRIED FENUGREEK LEAVES)
From the Indian chef Sanjeev Kapoor. Super easy and Super Tasty. A staple at our home Kasoori Methi is availablein Indian Grocery Stores
Provided by Sana7149
Categories Asian
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Clean, skin, wash and cut chicken into medium sized pieces.
- Peel, wash and chop onions. Peel and chop ginger. Remove stem, wash and chop green chillies.
- Heat oil in a pan. Add whole garam masala and bay leaves. Sauté until cardamoms starts to crackle.
- Add chopped onions and cook until translucent and soft. Make sure to stir continuously. Add chopped ginger, garlic paste, turmeric powder, coriander powder and chopped green chillies. Sauté for a minute.
- Add chicken pieces and beaten yogurt and cook on a high heat for 7-8 minutes. Add kasoori methi, garam masala powder, chopped fresh coriander, salt and three fourths cup of water. Cover the pan and cook on a low heat for ten minutes.
- Serve hot.
Nutrition Facts : Calories 546.4, Fat 37.2, SaturatedFat 10.3, Cholesterol 148.6, Sodium 165.2, Carbohydrate 13.3, Fiber 1.8, Sugar 6.6, Protein 38.4
METHI MURGH (FENUGREEK CHICKEN)
I love the taste of methi (fenugreek). It has an astringent taste and a slight bitterness that many people find too strong, but I am happy that there are many methi lovers out there. I really like pairing methi with chicken.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 6
Number Of Ingredients 17
Steps:
- Heat the oil in a pressure cooker over medium heat; brown the chicken pieces evenly on all sides, about 5 minutes. Remove from cooker and set aside. Add the cumin seeds, cinnamon stick, cardamom pod, cloves, onion slices, ginger-garlic paste, and green chile peppers to the pressure cooker and cook until the onions are golden brown, 5 to 7 minutes. Stir the spinach, fresh fenugreek leaves, dried fenugreek leaves, turmeric, red pepper, and salt into the mixture and cook until the spinach and fenugreek leaves begin to wilt and darken in color, about 5 minutes. Pour the water over the mixture and return the chicken pieces to the pressure cooker; bring to a boil for 2 to 3 minutes.
- Fasten the lid on the pressure cooker; cook until the chicken is tender, about 30 minutes. Release pressure fully and remove the lid; sprinkle the garam masala over the dish. Cook and stir until the liquid thickens, 3 to 5 minutes. Serve hot.
Nutrition Facts : Calories 492.9 calories, Carbohydrate 8 g, Cholesterol 102.6 mg, Fat 34 g, Fiber 2.1 g, Protein 36.7 g, SaturatedFat 8.1 g, Sodium 194.6 mg, Sugar 2.6 g
CHICKEN METHI
Make and share this Chicken Methi recipe from Food.com.
Provided by roja khan
Categories Asian
Time 1h
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Clean, skin, wash and cut chicken into medium sized pieces.
- Heat up oil in a pan.
- Mix in whole garam masala and bay leaves.
- Stir fry until cardamoms starts to crackle.
- Mix in cut onions and stir fry until translucent and soft.
- Make sure to stir continuously.
- Mix in cut ginger, garlic paste, turmeric powder, coriander powder and cut green chillies.
- Stir fry for a minute.
- Mix in chicken pieces and beaten yogurt and stir fry on a high flame heat up for 7-8 minutes.
- Mix in kasoori methi, garam masala powder, cut fresh coriander, salt and three fourths cup of water.
- Cover the pot and stir fry on a low heat up for ten minutes.
- Serve hot.
Nutrition Facts : Calories 379.7, Fat 14, SaturatedFat 2.7, Cholesterol 100.5, Sodium 113.5, Carbohydrate 23.1, Fiber 2.5, Sugar 11.5, Protein 39.7
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