Lasooni Methi Chicken

Name: Lasooni Methi Chicken
Total time: 2700 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 250 gms boneless chicken; 100 gms fresh fenugreek (methi)leaves chopped; 2 medium onions chopped finely; 1 tbsp ginger garlic paste; 2 green chillies paste; 7-8 cloves garlic sliced; 5-6 cloves garlic minced; 1 dry red chilli; 1 tbsp peanuts; 4-5 cashewnuts; 1 tbsp sesame seeds; 1 tbsp malai or fresh cream; 2 tbsp yogurt; 1 tomato chopped; 1/2 tsp cumin; 1/4 th tsp fenugreek for tempering; 1/2 tsp turmeric powder; 1/2 tsp red chilli powder; 1 tsp coriander powder; 1/2 tsp cumin powder; 1/2 tsp garam masala powder; 1 bay leaf; As required salt; 1/4 th tsp sugar; 2 tbsp refined oil; 1 tbsp mustard oil; 1 tsp ghee (clarified butter)

Kumkum Chatterjee @cook_12055532

#NVW
#Win #W1
Lasooni Methi Chicken is a delicately spiced, creamy, and flavourful curry cooked with fresh fenugreek or methi leaves, lots of garlic, onion, tomato, yogurt, herbs, and spices. Methi has lots of health benefits and cooked with protein-rich chicken, makes a perfect Winter Special weekend dinner.
The addition of lasooni ( garlic) tadka along with other spices highlights the flavors of Methi Chicken. Serve this delicious garlic-flavoured Lasooni Methi Chicken Curry with roti /paratha, naan, or jeera rice to make your weekend dinner a special one to enjoy with family and friends.

Kumkum Chatterjee @cook_12055532

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Ingredients

45 minutes

3 servings

250 gmsboneless chicken
100 gmsfresh fenugreek (methi)leaves chopped
2 medium onions chopped finely
1 tbspginger garlic paste
2green chillies paste
7-8 clovesgarlic sliced
5-6 clovesgarlic minced
1dry red chilli
1 tbsppeanuts
4-5 cashewnuts
1 tbspsesame seeds
1 tbspmalai or fresh cream
2 tbspyogurt
1tomato chopped
1/2 tspcumin
1/4 th tsp fenugreek for tempering
1/2 tspturmeric powder
1/2 tspred chilli powder
1 tspcoriander powder
1/2 tspcumin powder
1/2 tspgaram masala powder
1bay leaf
As required salt
1/4 th tsp sugar
2 tbsprefined oil
1 tbsp mustard oil
1 tspghee (clarified butter)

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Steps

45 minutes

1

Marinate cubed boneless chicken with 1/4 th tsp salt,1/4 th tsp turmeric powder,1/4 th tsp red chili powder, and 1 tsp mustard oil. Keep aside for half hour. Meanwhile, dry roast peanuts and cashewnuts. Grind to a fine paste along with sesame seeds, fresh cream, yogurt, and green chilies.
2

Clean, chop and wash methi leaves thoroughly. Strain out water completely in a strainer. Set aside. Heat 1 tbsp mustard oil and lightly fry the cubed chicken.
3

In the remaining oil, sprinkle minced garlic and 1 broken dry red chili. When the garlic turns aromatic, add the chopped methi leaves and 1/4 th tsp salt, and a pinch of sugar. Add 1 tsp sesame seeds. Fry till moisture evaporates and it is dry.Set aside.
4

Heat 2 tbsp more oil and ghee. Sprinkle cumin and fenugreek seeds. Fenugreek seeds may be discarded after roasting. Add chopped onion and fry in medium flame till light brown. Add chopped tomato and sprinkle 1/4 th tsp salt. Fry till the tomato is soft and mushy. Add ginger garlic paste, the rest of the dry masalas. Saute till oil leaves the sides. Add the chicken and ground paste.
5

Toss till masala coats chicken. Add a bay leaf and 1 cup water or as needed for the chicken to cook in medium flame. Add the fried methi leaves and cook till gravy, chicken, and methi leaves are well combined.
6

Sprinkle garam masala powder and some chopped coriander and cook till the gravy is thick. Garnish with a sprig of fresh methi leaves, fried dry red chilies, and fried sliced garlic. Serve hot as a side dish with roti, paratha, naan, or any Indian flatbread.