Methi/Fenugreek Chicken

Written by Maya Shetty in CHICKEN -CURRY PREPARATION, CHICKEN DISHES, FOOD, HERBS, METHI/FENUGREEK LEAVES

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Methi/ Fenugreek Chicken

After days & days of seeing endless snow, my heart did a somersault when I saw this fresh green methi/fenugreek leaves in the Fresh Market aisle today .Wondered which state in the US they came from, because they looked fresh and right of the farm, not a leaf wilted . I was sure they did not grow here since we still had layers and layers of snow piled on the ground, which would take a few months to melt even after the sun had a chance to peek in Spring.

Growing up, I was very familiar with Methi/Fenugreek seeds, not so much the leaves though. Both of my grand moms made their signature postpartum dish for all the new moms in the family with the methi seeds. While we played hide & seek as kids in our ancestral homes ,the whiff of methi /fenugreek seeds(from the thick creamy concoction that was made) would float in the air from her pantry .The thick wooden doors, held the treasure stored in glazed stone wear jars called “Bharanis” (which were the treasures left from the Indo-China porcelain trade of yesteryears).

The sweet dish or ‘Methi adadhina’ as it was called was waiting patienty in those jars/bharani’s in batches to be shipped to the next new mom .The galactagogue property of the Methi seeds is known to increase the milk supply in lactating mothers. A yummy porridge made with methi seeds was made for us children, loaded with ghee and offered to us liberally so we kids could grow big & strong ( This was the standard line both my Grand moms used to feed us with yummy treats during our summer holidays, needless to say we burnt off every bit of THAT energy at the day’s end!).

These Methi/Fenugreek leaves were still new to me , not really being a big fan of greens in my growing up years, it is mostly likely that I would have skipped those aisles altogether .I was first introduced to them by a Gujrati friend who made lovely methi parathas /flat breads with fresh green methi leaves…..ever since then I am hooked on to this magical green leaves with a distinctive sweet smell. Triumphantly , I stepped out of the Fresh market with bunches of methi leaves, dreaming up a recipe, as I plowed through the snow.

Methi/Fenugreek can be used by itself as fresh leaves like in this recipe of Methi Chicken, or as a spice , and one can be assured of a flavorful dish….needless to say, winter hunger pangs have a musical note of their own.This simple delicious dish is thick and creamy and goes well with flatbreads or rice.The caramelized onions and the thick yogurt along with the chicken and the methi leaves complement each other in their deliciousness.This creamy dish is sure to be a winner in your kitchen.Enjoy.

Table of Contents

Methi/Fenugreek Chicken

Recipe by Maya Shetty @stirringmyspicysoul.com

This simple yet delicious Methi/Fenugreek Chicken dish is thick and creamy and goes well with flatbreads or rice.The caramelized onions and the thick yogurt along with the chicken and the methi leaves complement each other in their deliciousness.This creamy dish is sure to be a winner in your kitchen.

Course: Side dishCuisine: Indian

0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

8 8 -10 pieces Chicken thighs ( cut into desired shape)
2 2 bunches Methi/Fenugreek leaves
1 large 1 Onions
2 medium 2 Tomatoes
3/4 cup 3/4 Yogurt/Curds (thick)
3 3 -4 Green chillies (cut lengthwise)
1 tsp 1 Red Chili powder
1/2 tsp 1/2 Turmeric powder
1/2 tsp 1/2 Black Pepper powder
Salt- to taste
2 2 ‘ Cinnamon sticks
1 1 -2 Cardamom
2 2 -3 Cloves
2 tbsp 2 Oil

Directions

Clean & cut the chicken pieces and set aside.
In a wok warm the oil, to this add the cloves, cardamom & cinnamon sticks, allow them to splutter then add the split green chillies along finely sliced onions & sauté them till golden brown.
Then add the freshly cleaned & chopped methi leaves & sauté it till the leaves shrivel( this also removes any bitterness that may persist).
Now add the chicken pieces along with the tomatoes & mix them all together till they are well coated.Then add the chili , turmeric, black pepper & garam masala powder to this & stir them well so all the chicken pieces are coated.Then add salt to taste.Cover with lid and allow chicken to cook in its own juices for 10 – 15 minutes.
When the chicken is well cooked gently add the thick yogurt to the mix and stir it well so no traces of it are seen separately.Cook for another 10 minutes till the curry thickens and the oil floats to the surface .Simmer for a few minutes before removing it from the stove.
Serve hot with naan, chapatis (flatbreads) or rice.