Methi (Fenugreek) Chicken

12 small chicken thighs
2 cups yogurt (plain low fat)
2 tsps dried Fenugreek leaves(Kasuri Methi)
2 tbsps mustard oil
2 tbsps ghee
1 medium red onion sliced long and thin
3 – 4 tbsps each chopped ginger and garlic
1 green chilli chopped
1 tsp red chlli powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp methi seeds

1) Marinate chicken with salt and yogurt and keep in the fridge for a couple of hours
2) 30 minutes before cooking, add 2 tsp of Fenugreek dry leaves into the yogurt and mix
3) Slice half a red onion thin and set aside
4) Mince ginger garlic paste; chop green chillies and set aside
5) In a saute pan (dutch oven works well here) add 2 tbsps each of mustard oil and ghee
6) Add 1/4 to 1/2 tsp dry methi seeds; do not let it burn; Immediately add ginger and garlic followed by the green chillies. Add the spice powders then add the onions.  Saute this mixture until onions are light brown
7) Add the marinated chicken
8) Cook on medium high for 20 mins, stirring occasionally.  Let the water evaporate to achieve a semi-dry consistency.
9) Serve with delicious basmati rice


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