Methi Alu Chicken

A simple chicken recipe which is a bit different from the usual chicken pepper masala or chicken curry or Kerala chicken curry. Yes, you heard it right !! It’s chicken methi masala or Methi Alu chicken. It’s a beautiful combination of slightly bitter methi/Fenugreek leaves with chicken pieces and

potatoes. It pairs quite well with rotis, chapatis, phulkas and rice.

You can click here for some other non vegetarian recipes, especially the palak chicken, easy chicken curry, chicken pepper masala and so on. Some of the fish curries are also tried and liked by many 🙂 So, let’s get into the ingredients and method of preparation without much explanation. You can use boneless chicken or chicken with bones. I would suggest that you go with the later, as the taste and flavour would be better with bones. Happy cooking and stay fit and healthy.

Ingredients:

• Chicken 250 grams
• Potatoes 2
• Methi leaves a small bunch
• Salt to taste
• Onion 1
• Tomatoes 2
• Garlic 4-5 cloves
• Curd 1-2 tbsp
• Turmeric powder 1/2 tsp
• Red chili powder 1 tsp
• Coriander powder 2 tsp
• Cumin seeds 1 tsp
• Refined oil 1 tbsp

Method:

• Chop the onion, garlic and tomatoes finely.

• Wash the methi leaves and chop them finely. Cut the potatoes into cubes.

• Heat oil in a heavy bottom kadhai or pot and add the cumin seeds.
• When they crackle, add the chopped onion and garlic.

• Now add the chopped tomatoes and the dry spice powders abd cook till the raw smell goes off.

• Add the chicken pieces and sear them well on high flame so that the juices inside remains intact.

• Now add the the chopped methi leaves and potato pieces and mix thoroughly.

• Fry till the masala gets equally distributed.

• Add curd and mix well. This will help to tenderise the meat.

• Pour around a cup of water and bring to a boil. Add salt to taste.

• Cover and cook for 10-15 minutes or till the chicken pieces are cooked completely.

• Serve it hot with rice, rotis or phulkas. Enjoy 🙂