Methi Chicken

By Hester

Methi chicken, a rich restaurant like chicken curry which goes well with roti, naan, or bhatura.

Ingredients

• Chicken: 500 gms
• Chopped Methi leaves: 3/4 cup
• Onions: 2
• Cashewnuts: 2 tbsp (slighly chopped)
• Water: 1/4 cup
• Tomatoes: 2
• Ginger: 1 inch
• Garlic: 7-8 cloves
• Salt: 2 tsp or as needed
• Oil: 4-5 tbsp
• Onion: 1 sliced
• Green chilies: 2, slit
• Kashmiri Chilli powder: 2 tsp
• Garam Masala: 1/2 tsp
• Turmeric Powder: A fat pinch
• Sugar: 1/2 tsp (optional)
• Beaten Curd: 1 tbsp
• Cream: 3 tbsp
• Extra water to cook the chicken

Details

Adapted from nisahomey.com

Preparation

Step 1

Sprinkle some salt over the methi leaves and keep aside for 5 minutes. Squeeze out. In a kadai or pan add in onions and cashewnuts with 1/4 cup water, once it is cooked and cooled down grind to a fine paste with tomatoes, ginger, garlic.
Heat the same kadai with 2 tbsp oil and add in 1 sliced onion, 2 slit green chilies and saute till light brown, add in the squeezed and chopped methi leaves. and mix and saute for 1 minute and then remove it to a plate, keep aside.
In the same kadai heat another 2 tbsp of oil and add in the pureed onion mix. Let it saute for 2-3 minutes on low flame. Add in kashmiri chilli powder, garam masala, and a pinch of turmeric powder and allow it to saute on low till oil starts to come out from the sides.
Add chicken along with some water (about 1/2 cup or as needed) and cover and cook. Once the chicken is cooked add in the beaten curd, mix well.
Add in the methi leaves-onion-green chilli (which we sauted earlier), 1/2 tsp sugar and lastly add in cream. Mix well and allow it to simmer for 1 minute.
Serve with Roti, naan, bhatura, or methi rice.

NOTES
Using Kashmiri chilli powder gives a nice color and less heat to the curry.
If you are health concious you can omit the cream and add more curd.
For more taste and flavor use ghee instead of oil or can use half and half.