Tangy Methi Chicken Recipe

‘Methi’ (Dried Fenugreek Leaves) is North Indian Cuisines answer to parsley! Widely used in plenty of vegetarian and non- veg dishes. Strongly Aromatic and slightly bitter : a little goes a long way.  I don’t believe you can be on the fence with this one. You either love it or you don’t much care for it. I love it. My husband does not.

But I am telling you, If you like the flavor of Methi – this is the Methi Chicken dish for you. It is without doubt one of the easiest dishes to prepare with just a few ingredients. It’s Tangy and herby and succulent.

Tangy Methi Chicken Recipe

Ingredients:

• 1 chicken, skinless – cut into  10 – 12 pieces
• 2 tsp crushed ginger
• 2 tsp ginger, julliened
• 2-3 dried red chillied, cut up
• 1 Tbsp Kashmir Chilli Poweder (Mild)
• ½ tsp black pepper corns
• 1 Tbsp Kasuri Mathi
• ¾ cup yoghurt (normal: not too sour)
• salt to taste ( about 1 tsp)
• 3 Tbsp Oil

Method:

•  Clean rinse and drain the chicken thoroughly.
• Crush the ginger using a pestle and mortar and also julienne cut the remaining ginger.
• Beat the yoghurt well.
• Heat oil in a wide pan.
• Add the crushed ginger and the dry chillies. Allow the ginger to soften.
• Also add the  ginger julienne and  the chicken and toss well.
• Cook till the chicken is evenly white all over.
• Add the black pepper and the kashmir chilli powder and toss till well coated and colored evenly. ( It should be a nice bright red color).
• Add the kasuri methi and crush it between your palms. Add this as well as salt to the pan and toss well to incorporate.
• Cover and cook on low till the chicken is tender. About 10 minutes.
• Add the beaten yoghurt now and cook down, stirring till the yoghurt is just a thick coating over the chicken and not a loose gravy.
• Serve HOT!

Tangy Methi Chicken Recipe

Try it and let us know – Tangy Methi Chicken Recipe .