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:
Ingredients:
- 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
Procedure:
Step 1:
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.
Step 2:
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.
Step 3:
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.
Step 4:
Serve hot with pulao/parantha/roti.
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