Methi Chicken

Tender chicken pieces smothered in a thick, ochre sauce. The powerful, slightly bitter aroma of fenugreek is balanced by the creaminess of yogurt and the richness of ghee.

• Prep: 30 min
• Cook: 60 min
• Difficulty: Medium
• Calories: 452
• Protein: 31 g
• Carbs: 19 g
• Fat: 25 g

Ingredients

• 600 g Chicken thigh ( bite-sized )
• 100 g yogurt Indian ( whisked )
• 2 tbsp ghee
• 2 pc Onion ( finely sliced )
• 4 pc Garlic ( minced )
• 2 pc Round tomato ( diced )
• 1 tsp Whole cumin seeds
• 0.5 tsp fenugreek ( seeds )
• 1 tsp Turmeric powder
• 1 tsp kashmiri chili
• 1 tsp garam masala
• 1 pinch Gray sea salt
• 20 g Fresh ginger ( minced )
• 150 g Fresh fenugreek leaves (Methi) ( chopped )

Instructions

1. Marination

   Mix the chicken with Indian yogurt, turmeric, and Kashmiri chili. Let it rest so the fibers tenderize.

2. Aromatics

   Heat the ghee. When very hot, throw in the cumin seeds and fenugrec. They should crackle instantly.

3. Sauce base

   Sauté the sliced onions until deeply golden. Add chopped garlic and fresh ginger, then diced tomatoes. Cook until the fat separates from the pulp.

4. Slow cooking

   Add the chicken and its marinade. Sear the meat, then lower the heat. The sauce should reduce and coat the back of a spoon.

5. Fenugreek finish

   Stir in the chopped fresh fenugreek leaves and garam masala. Cook for another 5 minutes to let the flavors meld.

Chef's tips

• Do not burn the fenugreek leaves, they would become too bitter.
• The sauce is ready when the ghee rises to the edges and the color turns dark.

Storage

Keeps for 3 days in the fridge. The flavor intensifies the next day. Reheat gently in a saucepan with a splash of water.