Ingredients
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3 tablespoons Vegetable Oil
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1 Star Anise
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1 Bay Leaf
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2 Green Cardamom Pods
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1 Cloves
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1/2 teaspoon Cumin Seeds
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1" Cassia Bark (Cinnamon Stick)
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1/2 large, chopped finely Brown/White Onion
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1/2 teaspoon Salt
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2 Green Finger Chillies
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1 tablespoon Garlic & Ginger Paste
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1 tablespoon Mix Powder / Curry Powder
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1 tablespoon Tomato Paste+ 3 tablespoons of water
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1/2 teaspoon Chilli Powder
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1 teaspoon Sugar
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250ml Curry Base
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8-12 pieces Meat - Chicken / Lamb
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30g (leaves only) Fresh Methi Leavesor 3 tablespoons of dried kasoori methi / dry fenugreek leaves
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1/4 cup Fresh/Chopped Coriander
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4 tablespoons Plain Yoghurt
Directions
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
Steps
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1
Done
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To begin heat a pan on medium and add in three tablespoons of vegetable oil |
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2
Done
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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 |
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3
Done
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Add half an onion that has either been cut up finely or blended, stir through and allow to soften for a minute or two |
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4
Done
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add half a teaspoon of salt and two chopped green finger chillies. Stir them in and allow to simmer so the onions slightly caramelised |
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5
Done
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Add in one tablespoon of garlic and ginger paste, stir through and cook for around a minute until the bitter smell disappears |
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6
Done
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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 |
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7
Done
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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 |
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8
Done
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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 |
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9
Done
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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 |
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10
Done
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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 |
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11
Done
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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 |
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12
Done
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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 |
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13
Done
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Add a quarter cup of fresh chopped coriander, stir through and allow to reduce without stirring for a few more minutes |
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14
Done
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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 |
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15
Done
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If you’ve used raw meat check it’s fully cooked then serve and enjoy |
