Methi Chicken

Methi Chicken Curry

 Methi Chicken an all time classic. Learn to make this and no need for a takeaway  anymore

One of my late Dad’s fave dishes. I’ve evolved it slightly over the years and made this really quick & easy to make but still keeping that authentic Indian homestyle taste!

Serves Approx 4

Ingredients

• 1Kg chicken thigh fillets cut into approx. 4 pieces
• 1 Onion grated or whizzed in a blender (or very finely chopped)
• 1 Tblspn of Cooking Oil
• 1 Tblspn of Ghee
• 1-2 Tblspn of Thick yoghurt
• 1 x tin of Good quality chopped tomatoes Mutti are great (and I’m not sponsored by them before you message me!) OR 2 x Ripe Vine Tomatos – grated or whizzed in a small blender
• 1 x Tblspoon of tomato puree
• Chilli/Ginger/garlic paste (Whizz all of the below into a paste)

• 4-7 fresh green chillies (depends on how hot your chillies are and how hot you like your curry!)
• 6-8 cloves of garlic
• 1 good knob of ginger

Spices

• 2 Green Cardamom
• 3-4 Cloves
• 2 Bay leaves

• 1 tsp turmeric
• 3 tsp’s of Ground coriander and Cumin
• 1 ½ – 2 tsp of salt to your taste
• ½ tsp of red chilli powder (optional)
• 1 tsp of Maniben’s Family Garam Masala (add at the end of cooking)
• Large handful of roughly chopped coriander
• Large Handful of Kastoori Methi (dried fenugreek) dry roasted in a small frying pan for a min
• 2x Large Handful of Fresh Methi (Fenugreek) chopped
• Handful of freshly chopped coriander for garnish

 Instructions – Firstly make the base masala paste (steps 1-5)

1. Heat oil in large deep sauce pan with your cloves, green cardamom and bay leaves
2. Add the grated onions, on a med heat and brown for approx 10 mins, stirring occasionally, do not let them burn!
3. Add the Chilli/Ginger/Garlic paste and keep stirring for approx 5-10 mins (do not let it stick or burn the pan, you may want to slightly lower the heat)
4. Add your Tinned chopped tomato, tomato puree and all the spices (except the garam masala) and your fresh chopped Methi/Fenugreek. Give it a good mix.
5. Cook on a med heat for approx 10 mins continually stirring until mixture reduces and thickens

The base masala paste is now ready and you’ve done the hard work, well done!

6. Add the chicken, turn up heat to high and stir through the paste to seal chicken for 1-2mins. Lower heat and cook for another 15 mins.
7. Top up with some hot water approx. ½ cup My little Rule of thumb is to add just enough water to cover the chicken in the base of the pan. Cook for another 10-15 mins until your chicken is cooked.
8. Keep stirring add two tablespoons of thick yoghurt (or you could use crème fraiche)
9. Crumble in your dry roasted Kastoori Methi between the palms of your hands and mix
10. Add your Garam Masala and mix for a final time.
11. Garnish with a good handful of fresh chopped coriander.
12. Serve with Rice and Naan & Enjoy!

ENJOY MAYE THE SPICE BE WITH YOU!

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