Methi Chicken

Hello, here’s whipping out another nutritious and easy to make dish for the family. A lot of methi chicken recipes that I have read involve yogurt. However, I have read in quite a few places that iron and calcium should be taken together (I know palak paneer contains iron and calcium but a lot of doctors advise not to take iron and calcium tablets together). So I decided to make my own recipe for methi chicken.

Serves 4-5

Ingredients:

1 bunch fresh methi leaves

500 gms chicken, boiled and cooked with only salt.

10-12 cashews, powdered.

2 medium sized tomatoes, roughly cut.

2 medium sized onions, roughly cut and fired golden brown.

2 green chillies, roughly chopped.

1 tsp til seeds

1 tsp khus khus seeds

1 tsp haldi

1 tsp red chilli powder

1 tsp dhana jeeru powder

1 tsp garam masala powder

2 tsp chicken masala (you can use any kind of meat masala here. If you don’t have it, you can omit this step).

2 tsp ginger garlic paste

3-4 tbsp butter

5-6 cloves

2-3 cardamom

2 medium bay leaf

2 small pieces of dagad phool

8-10 freshly ground pepper corns.

Oil

Salt

Method:

Grind cashews to a fine powder. Add til and khus khus seeds and grind again. Keep aside.

Grind fried onion, chillies and tomatoes to fine paste.

Clean and wash methi leaves. Chop finely and add oil fry till it shrivels. Keep aside.

In the same vessel, heat oil and butter together. Add the whole spices and fry till aroma comes.

Now add the onion- chilli-tomato paste and cook well till oil leaves the sides.

Add the fried methi to this and cook for about 5 mins. Add the ginger garlic paste and all the dry masalas and cook well.

Add the cashew-til-khus khus powder and cook well. Add salt. Start adding little chicken stock to make gravy (if you don’t have enough stock, use water) to get the desired consistency. 

Add the cooked chicken and let it simmer on slow flame for about 5-10 minutes.

Serve hot with chapatti or naan.