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Saturday, 25 January 2020

Methi Chicken Curry | Fenugreek Chicken Curry | Special Desi Recipes


Methi Chicken Curry | Special Desi Recipes

Methi Chicken Curry- with detail photo and video recipe. Delicious and easy chicken curry done with fresh methi leaves used with curd or yogurt. Winter special main course chicken curry with flavourful and tasty fenugreek leaves/methi leaves. This recipe contains all the spices and the chicken gravy with the flavor of methi. Healthy and nutritious chicken recipes for your kids and the whole family.

They are many ways to do this recipe by marinating the chicken with curd and all spices and cooked by adding fresh cream or by adding tomatoes or by its alone with curd and cream. Any of the recipe but, the flavor and smell of the methi leaves will make us we had a portion of delicious and tasty food.

For this recipe firstly we have to marinate the chicken for about 1 hour or a whole night. Marinating the chicken is one of the important steps for any chicken curry to get soft and juicy chicken. Here I forgot to take the video of the marination has I didn't plan to do the recipe before. But, I mentioned all the marinating ingredients along with quantities in the below or even in the YouTube description box. Try this simple easy and tasty chicken curry and enjoy with kids, family or even with friends.

Video Recipe Of Methi Chicken Curry



Marinating Ingredients:
  • Chicken - 500 g
  • Red Chilli Powder - 1 1/2 Tbsps.
  • Turmeric Powder - 1/4th Tsp.
  • Salt - 1/2 Tbsp. Or As Required
  • Ginger Garlic Paste - 1 Tbsp.

Masala Ingredients:
  • Kashmiri Chillies - 3
  • Coriander Seeds - 1 1/2 Tbsp.
  • Cardamoms - 4
  • Cloves - 8
  • Cinnamon - 1 Inch
  • Shahjeera - 1/2 Tbsp.

Cooking Ingredients:
  • Mustard Oil - 1 Tbsp.
  • Cooking Oil - 3 Tbsps.
  • Onion - 1 Big
  • Green Chillies - 3
  • Curry Leaves
  • Ginger Garlic Paste - 1/2 Tbsp.
  • Turmeric Powder - 1/4th Tsp.
  • Methi Leaves - 5 Bunches
  • Water - 4 Tbsps.
  • Curd - 1/4th Cup
  • Tomatoes - 4
  • Fresh Cream - 4 Tbsps.
  • Coriander Leaves 
Preparation:
  • In a pan add Kashmiri chilies, coriander seeds, cloves, cardamom, cinnamon, shah jeera.
  • Now dry roast all the ingredients till it leaves aroma.
  • Remove and blend to a fine powder when it cools down.
  • In another pan add mustard and cooking oil.
  • When oil gets heated up add onions, green chilies, salt and mix well.
  • When Onions are light brown color add curry leaves.turmeric powder, ginger garlic paste.
  • Mix well and saute till it releases aroma. Then add methi leaves.
  • Mix well and fry till it releases oil.
  • Then add curd and mix well and saute.
  • Saute till all the moisture escape. Then add chicken and saute till it becomes changes color. Then Add tomatoes and Close and cook for about 5 minutes.
  • Add the blended masala and mix well.
  • Now close and cook for about 15 minutes or till the chicken is cooked well.
  • Finally, add fresh cream and coriander leaves and mix well.
  • Serve hot with chapati or even with plain rice.
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