Methi Chicken (British Indian Restaurant / BIR Style)
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Methi Chicken (British Indian Restaurant / BIR Style)

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Ingredients

Adjust Servings:
3 tablespoons Oil (Vegetable)
1 Star Anise
1 Bay Leaf
2 Cardamom (Pods) (Green)
1 Cloves
1/2 teaspoon Cumin (Seeds)
1" Cassia Bark (Cinnamon Stick)
1/2 large, chopped finely Onion (brown/white)
1/2 teaspoon Salt
2 Chilli (Green)
1 tablespoon Garlic & Ginger Paste
1 tablespoon Mix Powder / Curry Powder
1 tablespoon Tomato (Paste) + 3 tablespoons of water
1/2 teaspoon Chilli (Powder)
1 teaspoon Sugar
250ml Curry Base
8-12 pieces Meat - Chicken / Lamb
30g (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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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
Done

To begin heat a pan on medium and add in three tablespoons of vegetable oil

2
Done

Once hot add in one star anise, a bay leaf, two green cardamom pods, half a teaspoon of cumin seeds, a one-inch piece of cassia bark and one clove. Allow to fry for around 60 seconds to infuse their flavour in the oil

3
Done

Add half an onion that has either been cut up finely or blended, stir through and allow to soften for a minute or two

4
Done

add half a teaspoon of salt and two chopped green finger chillies. Stir them in and allow to simmer so the onions slightly caramelised

5
Done

Add in one tablespoon of garlic and ginger paste, stir through and cook for around a minute until the bitter smell disappears

6
Done

Now tip in one tablespoon of tomato puree mixed with 4 tablespoons of water as well as one tablespoon of mix powder, one teaspoon of sugar and half a teaspoon of chilli powder, you can add more if you like your curries hotter

7
Done

Mix in well and allow the spices to fry for a few minutes adding in a small amount of base 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

8
Done

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

9
Done

Add in half of the heated up base gravy, stir in and allow to reduce for a couple of minutes before adding the rest and stirring through

10
Done

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

11
Done

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

12
Done

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

13
Done

Add a quarter cup of fresh chopped coriander, stir through and allow to reduce without stirring for a few more minutes

14
Done

Turn off the heat, allow to cool for a minute then slowly incorporate four tablespoons of 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

15
Done

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

thecurrykid

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