Methi Chicken Curry
We explore the bold flavours of Methi Chicken Curry, blending tender chicken with fresh fenugreek leaves and aromatic spices. Perfect for a hearty meal, this curry captures the essence of South Asian home cooking.
Ingredients
- 1 kg Chicken bone-in, medium pieces
- 2 tbsp Mustard Oil for authentic flavour
- 2 Onions finely chopped
- 1 Tomato pureed
- 1 tbsp Ginger Paste fresh
- 1 tbsp Garlic Paste fresh
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- 1 tsp Coriander Powder
- 1 tsp Turmeric Powder
- 1 tsp Chilli Powder
- 0.5 tsp Garam Masala
- 200 g Methi Leaves washed and chopped, fresh
- 150 ml Water
- Salt adjust to taste
- Coriander for garnish
Instructions
- Marinate chicken with half ginger-garlic paste, turmeric, red chilli powder, and salt for 30 minutes.
- Heat mustard oil until smoking, add cumin and fennel seeds; sizzle 30 seconds.
- Add onions and sauté until golden brown.
- Add remaining ginger-garlic paste, cook 1–2 minutes.
- Stir in tomato puree and cook until oil separates.
- Add coriander powder, turmeric, red chilli powder, and salt; fry 1 minute.
- Add marinated chicken, sear on high for 5 minutes.
- Add water, cover, simmer 20 minutes.
- Add methi leaves, cook 5–7 minutes until wilted.
- Sprinkle garam masala, stir gently, cook 1 minute.
- Garnish with fresh coriander leaves and serve hot.
Notes
Nutritional facts:
The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.
Nutrition
Calories: 390kcalCarbohydrates: 12gProtein: 26gFat: 26gSaturated Fat: 6gTrans Fat: 0.1gCholesterol: 90mgSodium: 102mgPotassium: 441mgFibre: 3gSugar: 3gVitamin A: 581IUVitamin C: 12mgVitamin D: 0.2µgCalcium: 250mgIron: 3mg
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