Happy's Cook

Friday, December 01, 2017

Methi Chicken Recipe | Fenugreek Chicken | Chicken Methi | Chicken Recipes | Chef Venkatesh Bhat Recipes - Recipe #17

Hello everyone, I am here with a new recipe almost after a month.  Though I plan to be active on the blog quite often, it is not happening.  I am super busy these days and blogging is taking the back seat on my priority list. Today, I pushed myself to post a recipe since it is the first day of my favourite month. My dad is also with us in Sydney and we are having a good time now. In the meantime, I started exploring more Millets since my dad is diabetic. Hopefully, I will be posting more Millets recipes here. I have posted few lunch ideas with Millets on my Instagram account. Let us move on to today's recipe for Chicken Methi and it is another recipe from Chef Venkatesh Bhat's show Samayal Samayal. Check out other Chicken Recipes here.
Chicken -  500 grams 
Fenugreek(Methi) leaves - 1 small bunch 
Cashew Nuts - 10
Onion - 1 
Tomato - 1 
Ginger garlic paste - 1.5 tsp 
Chilli Powder - 1.5 tsp 
Turmeric Powder - 1/2 tsp 
Garam Masala - 1 tsp 
Kasthuri Methi - 1 tsp 
Fresh Cream - 2 tblsp 
Salt - as required
To Temper: 
Oil - 1 tblsp 
Cinnamon - 1 inch piece 
Cloves - 3 
Cardamom - 3
1. Chop the onion and tomato finely. Soak the cashew nuts in warm water for 1/2 an hour and grind to a smooth paste by adding a little water. 
2. Clean the fresh methi leaves and keep it ready(See notes). In a pan, add the oil and temper it with the items under 'To Temper'. Add the onions and saute it until the onions turn golden brown. Then add the tomato and the ginger garlic paste.
3. When the tomato turns mushy, add the red chilli powder and turmeric powder. After two minutes add the cleaned methi leaves.
4. Add the cleaned chicken at this stage and mix it all together. Along with this add the cashew nut paste.
4. Add the required salt and cover cook the chicken for 7 to 10 minutes. The chicken cooks well in its natural juice. Now, open the pan and add the garam masala powder.
5. Along with this add the crushed kasthuri methi and allow it to cook for another 3 to 5 minutes until the raw smell of the masala leaves. Now, add the fresh cream and switch off the flame after 2 minutes. If required garnish with chopped coriander leaves.
Serve the yummy Methi Chicken with Roti, Pulao, Jeera rice or Ghee Rice. I served it with Jeera Rice, Chicken 65 and Mango Kesari.
Points to remember:
  • Add the cashew paste immediately next to Chicken, so that it gets cooked along with the chicken and the raw smell leaves. 
  • The cashew nuts and fresh cream makes the curry creamy. Since it is a creamy dish, add a little onion and tomato when compared to other chicken recipes.
  • Either chicken with bone or boneless chicken can be used.
  • If the methi leaves are young, add the leaves along with the stalk. If it is old, add only the leaves to avoid bitterness. I have used homegrown young fresh methi leaves and I used it with the stalk.
Warm Regards,
Happy's Cook - Divya

1 comment :

  1. Uff.. looks super delicious... perfect to go with some hot chapathi


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