Methi Chicken Masala

Chicken is cooked with fresh fenugreek leaves, onions and tomato to make a tasty Methi Chicken Masala that goes well with Indian Bread like Chappati, Naan, Roti and also Rice

Methi Chicken Masala

Ingredients:

• Chicken : 200 gms (boneless cut into small pieces)
• Potato : 1 No ( chopped as the same size of chicken pieces)
• Onions : 2 Nos. (finely chopped)
• Tomato : 2 Nos (finely chopped)
• Fenugreek leaves : 1 bunch (or 4-5 cubes)
• Yogurt : 2 tbsp 
• Cumin seeds : 1 tsp
• Coriander powder : 1 tbsp
• Chilli powder : 1 tsp
• Turmeric : 1/4 tsp
• Green Chillies : 4 Nos. 
• Ginger Garlic paste : 1 tbsp (or use G&G powder)
• Cashewnuts : 5 Nos (make it into powder)
• Garam Masala powder : 1/2 tsp
• Oil : 2 tbsp
• Salt to taste 
• Method of preparation : 
• Add some water to yogurt and whip it well and keep aside.

Method of Preparation

• Heat Oil in a wide non stick pan and add cumin seeds.
• When cumin turns colour, add chopped onions and little salt and fry till golden brown.
• Add ginger and garlic paste and fry for a min before you add chopped tomatoes.
• Once the tomatoes turn mushy add fresh chopped fenugreek leaves, coriander, turmeric and chilli powder.
• Close the lid and cook for 4 to 5 min, now add whipped yogurt and let it cook for another 2 to 3 min.
• Add Chicken and Potatoes, mix well and close lid and cook it in medium heat for about 6 to 7 min.
• Check if there is enough water for the chicken to cook else add some water.
• Add Cashew powder cook for another 5 min without lid till  chicken is cooked soft enough.
•  Add garam masala and adjust taste. Methi Chicken Masala is ready to serve.

Note : You can add kasuri methi if you do not have / have enough Fenugreek leaves (taste differs)

Also Known as : Fenugreek Chicken Masala, Methi Murg Masala, Menthayala kodi koora, Venthiyakeerai Koli Kari.
Variations : Add some fried cashewnuts when the gravy is done.