Methi Chicken
Ingredients
- 600 gWhite chicken (in 3cm cubes)
- 150 mlyogurt Indian (whisked)
- 2 tbspghee
- 2 pcYellow onion (finely chopped)
- 4 pcGarlic (minced)
- 1 tspGinger powder
- 1 tspTurmeric powder
- 1 tspkashmiri chili
- 1 tspgaram masala
- 1 tspfenugreek (seeds)
- 1 pinchGray sea salt
- 150 gFresh fenugreek leaves (Methi) (washed and chopped)
Method
Tender chicken pieces coated in a dense, brown sauce. The characteristic bitterness of fenugreek blends with the aroma of warm ghee and toasted spices.
- 1
In a bowl, mix the chicken cubes with the Indian yogurt, turmeric, and Kashmiri chili. The meat must be well coated to remain tender during cooking.
- 2
Heat the ghee in a sauté pan. Add the onions and garlic. When the onions are translucent and starting to brown at the edges, add the ginger.
- 3
Add the chicken and its marinade to the pan. Increase the heat to sear the meat. Stir regularly until the water evaporates and the sauce begins to thicken.
- 4
Stir in the fresh fenugreek leaves, the fenugreek, and the garam masala. Lower the heat and simmer until the sauce coats the spoon and the fat slightly rises to the surface.
Frequently asked questions
How do you get this dish right?
- Do not overcook the chicken; it should remain firm but juicy in the center.
- If the sauce reduces too quickly, add a small splash of water to loosen it up.
How long does this dish keep?
Store for up to 3 days in the fridge in an airtight container. The sauce will thicken when cold; loosen with a splash of water when reheating.
