Methi Chicken Masala - Dhaba Style

Name: Methi Chicken Masala - Dhaba Style
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 600 gms chicken with bones; 1 cup fresh Methi (Fenugreek)Leaves washed and chopped; 1 tsp dry Kasoori Methi; 2 onions chopped finely; 1 small onion chopped roughly; 1 tbsp tomato puree; 2 tbsp full fat yogurt; 1 tsp garlic paste; 1 tsp ginger paste; 2-3 green chillies chopped; 1 tsp Korma Masala; 1/2 tsp fennel seed powder; 1/2 tsp fennel seeds; 1/4 tsp methi seeds; 1/2 tsp cumin seeds; 1 inch cinnamon stick; 3 green cardamoms; 4 cloves; 5-6 whole black peppercorns half crushed; 1 tsp Kashmiri Red Chilli Powder; 1/2 tsp turmeric powder; 1/2 tsp garam masala powder; As needed salt or to taste; 3 tbsp mustard oil; 1 tbsp ghee; 2 tbsp fresh coriander leaves chopped finely

Kumkum Chatterjee @cook_12055532

#DPW
Methi Chicken Masala - Dhaba Style or Spicy Chicken with Fenugreek Leaves is a classic North Indian recipe that combines chicken with fresh fenugreek leaves and compliments each other well. The curry is cooked in a rich and spicy gravy with a perfect blend of slight bitterness from fresh methi leaves and sourness from curd.The gravy contains some caramelized onions with Indian spices that is cooked till it turns aromatic. It has a rich distinctive and rustic flavor that is utterly intoxicating.
Serve this Methi Chicken Masala with roti,paratha or any Indian flatbread , plain or jeera rice or
pulao to family or guests for a festive special dinner and relish !

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

45 minutes

4 servings

600 gmschicken with bones
1 cupfresh Methi (Fenugreek)Leaves washed and chopped
1 tspdry Kasoori Methi
2onions chopped finely
1small onion chopped roughly
1 tbsptomato puree
2 tbspfull fat yogurt
1 tspgarlic paste
1 tspginger paste
2-3green chillies chopped
1 tspKorma Masala
1/2 tspfennel seed powder
1/2 tspfennel seeds
1/4 tspmethi seeds
1/2 tspcumin seeds
1 inchcinnamon stick
3green cardamoms
4cloves
5-6whole black peppercorns half crushed
1 tspKashmiri Red Chilli Powder
1/2 tspturmeric powder
1/2 tspgaram masala powder
As neededsalt or to taste
3 tbspmustard oil
1 tbspghee
2 tbspfresh coriander leaves chopped finely

Saved

Steps

45 minutes

1

Marinate cleaned and washed chicken with 1 tbsp yogurt, turmeric powder and 1/2 tsp salt.Set aside for half hour.Clean, remove the hard stems and wash methi leaves.Chop and drain water completely. Heat 1 tbsp oil and saute the fenugreek leaves to minimize the bitterness. Set aside.In a separate pan heat remaining oil and ghee.Sprinkle cumin, fennel and methi seeds, half crushed black peppercorns and whole garam masala.When they splutter, add chopped onions and saute over high heat till brown.
2

Make a paste of 1 small onion and yogurt.Add this paste along with chopped green chillies.Add ginger garlic paste,Kashmiri Red Chilli Powder and Korma Masala.Add chicken and saute over medium high heat stirring constantly until gravy thickens and oil starts releasing. Add 1 cup lukewarm water or as needed and bring to a boil.Cover and simmer over medium to low heat for 20 minutes. Uncover,add in the sautéed fenugreek leaves.Stir and allow the curry to cook over medium heat until the leaves wilt.
3

Add kasoori methi and garam masala. Mix well.Adjust gravy as needed.Sprinkle chopped coriander and drizzle 1 tsp ghee.
4

Serve hot Methi Chicken Masala with roti, paratha, steamed rice, jeera rice or pulao to family or guests for a festive special dinner and relish !