Methi Chicken
Ingredients
- 600 gChicken thigh (bite-sized)
- 100 gyogurt Indian (whisked)
- 2 tbspghee
- 2 pcOnion (finely sliced)
- 4 pcGarlic (minced)
- 2 pcRound tomato (diced)
- 1 tspWhole cumin seeds
- 0.5 tspfenugreek (seeds)
- 1 tspTurmeric powder
- 1 tspkashmiri chili
- 1 tspgaram masala
- 1 pinchGray sea salt
- 20 gFresh ginger (minced)
- 150 gFresh fenugreek leaves (Methi) (chopped)
Method
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.
- 1
Mix the chicken with Indian yogurt, turmeric, and Kashmiri chili. Let it rest so the fibers tenderize.
- 2
Heat the ghee. When very hot, throw in the cumin seeds and fenugrec. They should crackle instantly.
- 3
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
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
Stir in the chopped fresh fenugreek leaves and garam masala. Cook for another 5 minutes to let the flavors meld.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. The flavor intensifies the next day. Reheat gently in a saucepan with a splash of water.
