Methi Chicken (North Indian)
Recipes - Party Recipes

Summary: Chicken cooked with methi or fenugreek leaves, a signature North Indian dish that goes well with any Indian bread.

Methi Chicken
(Photo taken on Sony Cybershot DSC W35)

Effect on body: Methi leaves has a cooling effect on the body, as it contains lot of fibre, it is known to ease out constipation. Consumption of fenugreek leaves restores excellent digestion abilities. Methi is reach in Iron, vitamin C and K. In Indian Household it’s known as a quick remedy for sore throat. Methi leaves also lower type-1 and type-2 diabetes. It lowers serum cholesterol, triglyceride, and low-density lipoprotein. 
Brief history: Methi is predominantly used in Nroth Indian states like Punjab, Haryana, Himachal, Uttar Pradesh and Rajasthan. Methi ki paratha from a Punjabi kitchen is legendary. Abandoant use of methi made it’s way into all other recipe. Little pungent and aromatic methi is usually balanced with dahi, milk or malai in different dishes. Methi Chicken recipe is a good example to show how this little bitter leaves has been used to accentuate the taste of the table bird.
Introduction: This recipe is easy to cook and great in taste, as well as looks and texture. A legendary recipe from Punjab
Methi Chicken Recipe:
Preparation time 15 minutes
Cooking time 15 minutes
Ingredients:
500gms chicken cut into small pieces
One large onion finely chopped
One medium tomato finely chopped
One tsp ginger-garlic paste
1 bunch of fresh methi/fenugreek leaves chopped
½ tsp turmeric
1 tsp red chilli powder
1 tsp garam masala
salt to taste
One bay leaf, cinnamon and two green cardamoms
2 tbsp pure ghee or vegetable oil
freshly chopped cilantro leaves for garnish
Instructions :
>Heat ghee or oil in kadai,
>Add bay leaf, cinnamon and two green cardamoms
>After few mins add the onions and stir fry still it is golden brown
>Then add ginger – garlic paste and fry.
>Add Methi leaves and cook for 3-4 mins
>Now add red chilli powder, turmeric, garam masala.
>Add the chicken pieces, stir well and cook for a few minutes
>Then add tomatoes and salt
>Now add ½ cup water and cover kadai and simmer
>Cook for 5-6 minutes until the chicken is thoroughly cooked.
>Finally, garnish methi chicken with cilantro leaves
>This dish can be served with either rice or chapattis.