Methi/Fenugreek Chicken is one of the easiest and yummiest of chicken recipes I have made. So befitting to these scorching summer days this cooks real fast and requires a very few ingredients and above all not too fiery or spicy. I was introduced to this dish a long time ago during my school days by a very dear friend of mine. I fell in love with the taste instantaneously. But I vaguely remember the exact recipe now. I could only recall the main ingredients required to cook the dish, rest I substituted with mine and it turned out to be a winner!!
The dish only requires Methi/fenugreek seeds which brings a completely different flavour and dimension to the taste. This preparation does not require methi/fenugreek leaves, and that's why its so fast and hassle free. A brilliant dish on a party table or any other social gathering, combines well with pulao/ parantha/roti. Try it this weekend….
The way I made it:
- 1 kg chicken (regular cut)
- 5 onions finely sliced
- 1 tsp ginger paste
- 1 tsp garlic paste
- 4 red tomatoes finely chopped
- 1 tsp methi/fenugreek seeds
- A pinch of haldi/turmeric powder
- 2 tsp Kashmiri red chilli powder
- Salt and sugar to taste
- Refined oil as per requirement
Heat oil in a wok and splutter methi/fenugreek seeds. Add the onions and fry them golden. Add the ginger garlic paste and sauté for a minute. Now add the chopped tomatoes and continue to fry.
When the tomatoes are done add a little turmeric powder and Kashmiri red chilli powder, salt and 1 tsp sugar. Give a good stir mixing all the ingredients.
Add the chicken and stir for a minute on high flame. Lower the flame and continue to sauté for a few minutes more. Add a cup of warm water and cover with a lid. Let the chicken get cooked on low heat until the gravy turns thick and the chicken is done.
Serve hot with pulao/parantha/roti.