Sunday, February 19, 2006

Weekend Herb Blogging : Methi Chicken

First time, I managed to catch Kalyn's Weekend Herb Blogging.

Fenugreek. We call it methi and use the leaves fresh or dried or even the yellow grains. Widely used all over the world (or so it seems See Gernot Katzer's Spice Pages ), it is supposed to have a host of medicinal properties including a must for diabetics. Read more here.

That apart, it has a very distinct flavour. To the simple chicken curry, add methi and viola! A new dish entirely (whereas really, it was just a teeny tiny variation). Makes a great dish to serve at dinners (and yet is so easy to make, that it almost feels like cheating)!

This recipe was given to me by R. It was slightly more intricate. But I changed some of the steps (easier for me to remember) and to my delight, I found it tasted the same!

You will need
1 kg chicken cut into pieces
3 bunch methi leaves
3 bunch coriander leaves
3 green chillies (optional)
2 medium or 1 large onion
6 garlic pods
2 tomatoes coarsely chopped
1 tsp sugar
salt to taste

How to:
1. Wash the chicken pieces and pat dry.
2. Chop the coriander and methi leaves and grind into a paste with the chillies (if using).
3. Marinade the chicken pieces with the methi-coriander marinade for a couple of hours. ( I cheat….and don’t really marinade for couple of hours)!
4. Slice the onions finely. Grate the garlic.
5. Heat 3-4 tbsp oil in a kadai / wok.
6. Add the sliced onions and grated garlic till the onions are pink and translucent. (Sprinkle half a tsp of salt. This helps to fry the onions faster).
7. Add the chicken pieces (and not the marinade) and stir so that all the pieces are fried properly.
8. Add the chopped tomatoes.
9. Fry till the tomatoes softens and the juices come out of it.
10. Add the marinade and and stir to mix well.
11. Cover, lower gas and cook till done. If you are using a pressure cooker, the till one whistle.

Serve with rotis or rice!

Bon appetit!

Note: Methi is slightly bitter to taste and therefore, do add the coriander with it. If you are using dried methi leaves, then halve the quantity.

5 comments:

Kalyn said...

What a great post for WHB. I have never heard of this plant before.

Sukanya M said...

Really? It is really really common in the Indian subcontinent (India-Pakistan-bangladesh)!!

Heidi said...

you won't believe this, but L. and I took out our little bag of dried fenugreek just today! we pondered what to do with it and then put it back in the cupboard. Yea - we can take it out again! Sounds delicious.

Sukanya M said...

Best of luck heidi... I do hope u like it...

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