Chicken Methiwala: 35-Min Recipe

Chicken and methi together in Chicken Methiwala...
Sunita Harisinghani debuts a new dish.
Preparation time: About 35 min; budget 30 min for marination.

Ingredients

• 1 bunch or about 250 gm methi or fenugreek leaves, stems removed
• 1 kg chicken, curry pieces with bone
• 2-3 tej patta or bay leaves

Ingredients

• 5-6 cloves/lavang
• 7-8 black peppercorns
• 2 pieces green cardamom/elaichi
• ½-inch piece cinnamon/dalcheeni

Ingredients, continued

• 3 medium-sized onions, chopped
• 2 medium-sized tomatoes, chopped
• 1½ tsp haldi or turmeric powder

Ingredients, continued

• 2 tbsp yoghurt
• 2 tsp brown dhania or coriander powder
• 1 tsp jeera or cumin seeds

Ingredients, continued

• 6-7 green chillies
• 7-8 pods garlic cloves
• 1-inch piece ginger
• ½ cup coriander leaves + extra chopped for garnish

Ingredients, continued

• 2 tbsp oil
• Salt, about 1 tsp
• 1 cup water

Method

• Grind coriander leaves, green chillies, ginger, garlic to a paste in a mixer/blender.
  Divide in 2 portions, 1 for marination and other for the gravy.
  Marinate chicken with yoghurt, turmeric, salt, 1 portion coriander-chilly paste for 30 min.

Method, continued

• In a heavy-bottomed saucepan, heat the oil over medium heat.
  Add jeera, whole spices, onions and fry.
• Fry till pink and add tomatoes, turmeric powder, coriander powder, salt.

Method, continued

• Mix well and let it cook for about 5 min.
  Add methi leaves and saute for 3-4 min more.
  Add the marinated chicken and saute for about 5 min more.

Method, continued

• Add 1 cup water and let it cook for about 15 minutes.
  Garnish with coriander leaves and serve hot with Indrayani rice or parathas.