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
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 tspGreen 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.

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