Methi Chicken / Chicken with Fenugreek leaves

Next to chicken and potatoes , Methi Chicken is my family's favourite chicken dish. Fresh Fenugreek leaves are called Methi.  It is rich in Iron, Vitamins , Minerals and Calcium. Methi has two in one benefits - Nutritious and Delicious. Yes, Methi and Chicken compliment each other and the dish tastes super delicious. This dish does not have whole spices, garam masala or malai or milk , yet it is the best tasting chicken dish. I made dry version of methi chicken to go along with steamed rice and hot rasam. You can make gravy to pair it will roti or naan.

Ingredients 

To Marinate Chicken

• 500 Grams Chicken with Bone (skinless) - Cut into medium sized pieces
• 1 Teaspoon Ginger Garlic Paste
• 1/2 Teaspoon Red Chilli Powder
• 1/4 Teaspoon Turmeric Powder
• salt to taste 

For the Methi Chicken :

• 1 Tablespoon Oil
• 1/2 Cup tightly packed methi Leaves
• 1 Medium Onion Chopped finely
• 1/2 Teaspoon Fennel Seeds
• 1 Coriander Powder
• 1 Teaspoon Red Chilli Powder
• 1 Teaspoon Goda Masala ( I have goda masala in fridge , hence I used it. You can skip this masala if you do not have it )
• salt to taste
• Freshly ground black pepper to taste 

Directions 

1. Marinate chicken along with the items listed under marinate for 30 minutes or 1 hour

                                      


2. Pressure cook the marinated chicken with 1/2 Cup water for 4 whistles. If you do not have pressure cooker, then you can cook in a pan till chicken is half way cooked through

                                        


3. In a pan, heat oil. When the oil is hot, add fennel seeds. Let them splutter. Then add onions and fry until they are soft

4. Add methi leaves and fry them for 5 minutes

                                   

                                   




5. Add coriander powder, red chilli powder and turmeric powder and give it a nice stir

6. Add cooked chicken along with the excess water from the chicken to the pan

                               


7. Mix everything together and reduce the flame to lowest setting

8. Let the chicken cook along with methi leaves until all the water evaporates and chicken gravy is thick and almost dry and oil separates from the dish

9. Serve hot with steamed rice