Apr 11, 2012

Methi Chicken Curry!!!!

Hi guys!!!

Methi chicken curry is probably the best chicken curry I have prepared till date. A very simple recipe resulting in a flavor-rich dish is the best part. Generally, fresh methi leaves are used for the curry. Due to the difficulty in finding fresh leaves here I settled with Kasoori methi and still the dish tasted fantastic.

I prepare chicken twice a week and atleast once I try to come up with a curry for chapathis. As I was running out of ideas for chicken curries, I tried this. My husband was so pleased with the dish and by now I guess he would have told a bunch of his friends about this curry :-) What more do I need!!!

Now lets see the recipe.


Boneless chicken - 250 gms
Onion - 1 big
Tomatoes - 1 big or 2 small
Ginger & garlic paste - 1 tsp
Chilli powder - 1 tsp
Corriander powder - 1 tsp
Garam masala - 1/2 tsp
Pepper powder - 1/2 tsp
Kasoori methi - 2 tbsp (heaped)
Yogurt - 1/3 cup
Cumin seeds - 1 tsp
Salt - as per taste
Oil - 2 tbsp


1. Clean and dice the chicken and set aside. Grind the tomato into a puree and keep it handy too.
2. Heat oil in a kadai on medium flame and add the cumin seeds. When they splutter add the chopped onions and saute till they turn transparent.
3. Now add the ginger garlic paste followed by the chicken pieces. Next add all the masala powders, salt and sprinkle some water and let it cook for about 10 minutes.
4. When the chicken is almost done add the tomato puree and yogurt. Check salt and spice level and finally add the kasoori methi.
5. Simmer the curry for 15-20 minutes and switch off heat.

Serve hot with rotis.

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