Friday, 17 January 2014


Ingredients :-
Chicken - 250 gms
Potato - 1 large no. (Cut into large chunk pieces) (Optional)
Fresh Methi (Fenugreek) leaves - 1 cup (chopped)
Onion - 2 nos. (Thinly Sliced)
Dry Red chilly - 2 nos.
Shahi Jeera (Caraway seeds) - 1/2 tsp

Ingredients for Marination of chicken :-
Hung Curd - 1/2 cup
Ginger-Garlic Paste - 1 tsp
Turmeric powder (Haldi) - 1/4 tsp
Red Chilly powder - 1/2 tsp
Coriander (Dhania) powder - 1 tsp
Cumin (Jeera) Powder - 1/2 tsp
Everest Chicken Masla - 1 tsp (Optional)
Lemon Juice - 1/2 tsp
Kasoori Methi (Dried Fenugreek Leaves) - 1/2 tsp
Whole Garam Masala (1' Cinnamon, 2 Cardamoms, 2 Cloves)
Salt to taste

Method :-
Clean and wash the chicken evenly. Mix all the above ingredients together in a bowl and marinate the chicken for 15-20 minutes. Keep it in refrigerator.

Cut the Potatoes into large chunks and little fry in oil just till brown in colour. (It's optional)   

Heat 1 tsp oil in a pan. Add Shahi jeera, dry red chilly and onion slices, saute for a while. Add the marinated chicken and potato. Mix it well and cover it with a lid. Cook it in low flame for 10-15 minutes or till the chicken is tender. Stir occasionally to avoid burning. Now add the chopped fresh Methi (Fenugreek) leaves and mix well (Note to add methi leaves when chicken is almost done, which maintain its fragrance and enhance the texture). Cook again uncovered for about 5-8 minutes and switch off the flame. Sprinkle little garam masla powder. It's Ready now. You can serve Methi Chicken with any rice / Roti / Naan as your choice. HAPPY COOKING :) :) :)

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