Indians are always on the lookout for interesting ways to cook chicken curry. Here is a different recipe of Hyderabadi methi chicken which tastes amazing with basmati rice, chapatti or roti.
Ingredients
750 gm chicken
1 cup fenugreek leaves
2 pieces cinnamon
8 cardamom pods
6 cloves
2 bay leaves
½ tsp cumin
1 onion (finely chopped)
2 tbsp garlic
3 green chillies
1 tomato
½ cup water
½ cup yoghurt
½ tsp turmeric powder
1 ½ tsp coriander powder
½ tsp Kashmiri chilli powder
½ tsp garam masala
1 tsp dried fenugreek leaves (kasuri methi)
½ cup cream
Preparation
Marinate the chicken pieces with ½ tsp salt, ½ tsp turmeric powder and 1 tbsp yoghurt
Keep it aside for at least 30 minutes
Heat oil in a pan and add the cinnamon, cardamom, cloves, bay leaves and cumin
Sauté lightly until the spices turn fragrant
Add the onions and sauté until they turn translucent
Now add the ginger, garlic and green chillies
Sauté well
Into it add the coriander powder and Kashmiri chilli powder
Sauté until the raw smell of the powders are gone
Add the tomatoes and cook them until soft
Add the beaten yoghurt and cook on low flame
Add the marinated chicken pieces when the gravy begins to boil
Add the fenugreek leaves as well
Cook for 20 minutes on simmer
Add garam masala, dried fenugreek leaves (kasuri methi) and cream
Cook for five more minutes
Sprinkle ½ tsp nutmeg powder for added flavour (optional)
Garnish with coriander leaves and ginger juliennes.