Methi Chicken (Base Free / From Scratch)
a flavoursome blend of onions, garlic, ginger and spices made from scratch

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Methi Chicken (Base Free / From Scratch)

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Ingredients

Adjust Servings:
3 tablespoons Oil (Vegetable)
2 Cardamom (Pods) (Green)
1 Star Anise
1 Bay Leaf
1 Cloves
1" Cassia Bark (Cinnamon Stick)
1/2 teaspoon Cumin (Seeds)
1/2 large, sliced finely Onion (brown/white)
1/2 large, chopped finely Onion (brown/white)
3/4 teaspoon Salt
2 Chilli (Green)
1 tablespoon Garlic & Ginger Paste
1.5 tablespoon Tomato (Paste) + 3 tablespoons of water
1 tablespoon Mix Powder / Curry Powder
1 teaspoon Chilli (Powder)
1/4 teaspoon Coriander (Powder)
1/4 teaspoon Cumin (Powder)
1/4 teaspoon Turmeric (Powder)
1 teaspoon Sugar
250ml Water
8-12 pieces Meat - Chicken / Lamb
20g (leaves only) Fresh Methi Leaves or 3 tablespoons of dried kasoori methi / dry fenugreek leaves
1/4 cup Coriander (Fresh/Chopped)
4 tablespoons Yoghurt (Plain)

Methi Chicken, also called Murg Methi is a popular dish made with chicken and fresh fenugreek (methi) leaves. The methi leaves give a unique subtle flavour to the dish which also incorporates a flavoursome blend of onions, garlic, ginger and spices

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  • Heat 2/5
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Ingredients

Directions

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Methi Chicken, also called Murg Methi is a popular dish made with chicken and fresh fenugreek (methi) leaves. The methi leaves give a unique subtle flavour to the dish which also incorporates a flavoursome blend of onions, garlic, ginger and spices

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Steps

1
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to begin heat a pan on medium and add the oil

2
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once hot add in the cardamom pods, star anise, bay leaf, clove, cassia bark and cumin seeds. Allow to fry for around 60 seconds to infuse their flavour in the oil

3
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add the onion, stir through and allow to soften for a minute or two

4
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add the salt, finger chillies and the garlic and ginger paste. Stir them in and allow to simmer so the onions slightly caramelised

5
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tip in the tomato puree as well as the mix powder, sugar, chilli, coriander, cumin and turmeric powders

6
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mix in well and allow the spices to fry for a few minutes adding in a small amount of water if things look dry. If you ever have gritty or powdery curries it’s most likely you’re not cooking out your spices enough at this stage

7
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if you’re adding raw meat it’s time to add it now. Coat it in the sauce and allow to brown for a minute or two before moving on

8
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add in half of the heated up water, stir in and allow to reduce for a couple of minutes before adding the rest and stirring through

9
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time to add the protein so add around eight pieces of meat, veg, paneer or tofu and coat in the sauce to stop it drying out

10
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this dish works best with fresh methi leaves but you can always use them in their dry format where they are most commonly known as fenugreek leaves or kasoori methi

11
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for fresh simply take one bunch of methi and remove the leaves from the stem. I end up with around 30 grams of leaves. Stir them in and allow them to wilt for a couple of minutes. If you’re using dried kasoori methi then you can add around 8 grams, that’s approximately 3 tablespoons now

12
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add the fresh chopped coriander, stir through and allow to reduce without stirring for a few more minutes

13
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turn off the heat, allow to cool for a minute then slowly incorporate the yoghurt. Adding this too fast when hot may cause it to split so be careful. I actually microwave mine for 10-20 seconds to warm it slightly first

14
Done

if you’ve used raw meat check it’s fully cooked then serve and enjoy

thecurrykid

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Paratha (made from scratch)
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Achari Mirch (British Indian Restaurant Style / BIR)
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Paratha (made from scratch)

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