New Delhi: The Methi Chicken Curry Recipe is a delicious curry where the chicken is cooked along with methi/ fenugreek leaves with spicy ginger garlic gravy. The addition of the tadka along with the fresh spices highlights the flavors of the methi chicken curry recipe.
Ingredients of Fresh Methi Chicken
- 3/4 Kg Chicken (boneless, cut into medium-sized pieces)
- 1 medium onion, finely chopped
- 2 medium tomatoes (grind to a smooth paste), finely chopped
- 4-5 tbsp cooking oil
- 1 tsp shahi jeera (black cumin seeds)
- 10-12 fresh curry leaves
- to taste salt
- 1 tsp turmeric
- 2 1/2 tsp ginger & garlic paste
- 1 1/2 tsp cumin powder
- 1 1/2 tsp coriander powder
- 3 tsp red chilli powder (adjust according to your taste)
- 1 cup water (add more if required)
- 2 tbsp yogurt (whisk it with a fork smoothly and set aside)
- 2 cups fresh methi leaves (fenugreek leaves), finely chopped
- 2 tsp garam masala powder
- 2 tbsp coriander leaves, finely chopped
How to Make Fresh Methi Chicken
- In a wide-bottomed vessel, heat oil. On low heat, add shahi jeera and fry for a few seconds. Add curry leaves, toss them and then add chopped onions, salt, and turmeric.
- Increase the flame to medium and fry till the onions turn golden brown (around 8 minutes).
- Add ginger & garlic paste and fry for 1-2 minutes till the raw smell disappears.
- Add chicken add cumin powder, coriander powder, chilli powder, mix well, cover, and cook for 4-5 minutes stirring in between.
- Add tomato paste, water and bring it to boil on high flame.
- When the gravy starts boiling reduce the flame to medium, cover, and cook for around 10 – 15 minutes or till the chicken is tender and the gravy starts turning thick. By this time the oil starts floating on top of the gravy.
- Add whisked yogurt, gently mix, add freshly chopped methi leaves, gently mix so the chicken pieces do not break.
- Lower the flame and allow to cook uncovered for 5 minutes.
- Just before turning off the heat, add garam masala powder, mix well, adjust salt and chilli powder if required.
- Garnish with freshly chopped coriander leaves.
- Serve hot with steamed basmati rice, rotis, or naan.