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Rich and Creamy Methi Chicken Curry Recipe- 24 Mantra Organic

Rich and Creamy Methi Chicken Curry Recipe- 24 Mantra Organic

Follow-This-Restaurant-Style-Methi-Chicken-Recipe-for-Best-Results

Follow This Restaurant-Style Methi Chicken Recipe for Best Results

Recipes
2.09.2020

There are a few food pairings that may not make logical sense but taste divine when cooked together. Methi Chicken may be one such classic example of the same. In theory, one cannot fathom how the bitterness of fenugreek (methi) can work with the blandness and versatility of chicken.

However, when you get a spoonful of methi chicken curry, you just know that they make a perfect marriage! The heartiness of chicken complements the rustic flavours of methi, which adds a flavourful delight in every bite.

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Now that we have you drooling, it would be torturous to extend it further! So, let’s get started with the methi chicken recipe!

Methi Chicken Recipe: Origin

The methi chicken recipe finds its origin in Pakistan. It is also known as Methi Murgh Kadhai and is a popular non-vegetarian dish in North India. Pair it with some fragrant basmati rice or Indian bread like roti, naan, or lachchha paratha, and you have a perfect meal! Serving some Burhani raita or pudina raita on the side helps in mellowing out the spiciness of the methi chicken curry.

Perfect Restaurant-Style Methi Chicken Recipe

For this methi chicken recipe, you will need the following ingredients:

  • Four tablespoons of Mustard oil (Kachi Ghani)
  • 3-4 buds of cloves
  • A teaspoon of shahi jeera
  • An inch-long stick of cinnamon
  • Two pieces of black cardamom
  • 4-5 black peppercorn
  • Two cups of onions, chopped
  • Two medium tomatoes, ground into a smooth paste
  • Two teaspoons of ginger-garlic paste
  • One green chilli, chopped (may be adjusted to taste)
  • One kilogram of curry cut chicken
  • A cup of curd
  • Two teaspoons of all-purpose flour (maida)
  • Three teaspoons of coriander powder
  • A teaspoon of turmeric powder
  • Two teaspoons of Kashmiri red chilli powder
  • Half a teaspoon of roasted cumin (jeera) powder
  • Half a teaspoon of garam masala
  • Salt as per taste
  • Juice of half a lemon
  • Two cups of fresh methi leaves (check tips for Kasuri Methi)
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Following is the procedure for making methi chicken curry:

  1. Wash the fenugreek leaves in running water, sprinkled them with salt and gently massage it into the leaves. Let it sit in a colander for about 5-7 minutes and then wash it thoroughly until all the salt is washed off. Shake it dry and keep it aside.
  2. Heat the mustard oil in a pan. Allow it to smoke first so that it loses its distinct flavour and viscosity.
  3. Now, add the peppercorn, cloves, and cardamom.
  4. Add the onions and saute them until they turn light brown. Add the ginger-garlic paste and green chillies too.
  5. Fry everything until it turns golden brown.
  6. Now add the tomato paste and saute it until the tomatoes lose their rawness. You will notice that the base loses its moisture and starts to ooze oil.
  7. At this stage, add the curry cut chicken and the chopped methi leaves.
  8. Saute it on high for about 3-4 minutes.
  9. In a mixing bowl, combine the curd, maida, and all the spices. Whisk everything together.
  10. Once the curd mixture gets a smooth, velvety texture, add it to the chicken.
  11. Stir everything together and cover the pan with a lid.
  12. Allow it to cook for 25 to 30 minutes on low heat. You may add some warm water (or milk) in the methi chicken curry if you find it drying up.
  13. When you see the oil leaving the sides, it is an indicator that the gravy of the methi chicken curry is done.
  14. Uncover the pan and gently give it a good stir without breaking the chicken pieces.
  15. Let the methi chicken curry cook for about five more minutes without the lid. Adjust the spices, if required.
  16. Sprinkle some garam masala on the top and pour the lemon juice over it. Take it off the flame and cover it with a lid again.
  17. Garnish with some julienned ginger, fresh cream, Kasuri methi, and fresh coriander leaves.
  18. Serve hot.
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Pro Tips for Methi Chicken Recipe

For perfecting this methi chicken recipe, you need to stay patient while caramelising the onions and browning the masala until they are cooked well. Simmering the curry in its juices will impart a richer and deeper flavour profile. Here are a few more tricks for nailing the methi chicken recipe:

  • Vegetarians can try this recipe with paneer. However, the cooking time will reduce. Also, steaming the paneer cubes before cooking them will make them creamier.
  • In case methi leaves are not in season, you may substitute it for Kasuri methi in the methi chicken recipe. Swap out the two cups of methi for 4-5 tablespoons of Kasuri methi. Soak it in some warm water to liven them up.
  • Use organic spices wherever possible. Most importantly, choose organic if you are using Kasuri methi as you will be adding it directly to your methi chicken curry without getting the chance to wash it. Organic products are fit for consumption and are not adulterated.

Your rich and aromatic methi chicken curry is ready to please the crowd!

Try 24 Mantra Organic’s Mustard oil and enjoy Restaurant-Style Methi Chicken.

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