Growing up methi leaves were not that common in our households unlike their seeds. The flavor of frying the seeds always reminded me of the methi seed flavor infused fish curries. So on my first introduction with this dish I was almost deceived by the flavor that I belived and thought what I tasted was fish. I should admit I was disappointed a bit because it was far away from my home in an alien land, lol.
Ok thats the story behind my liking for methi chicken (oh that reminds me, should try it with fish sometime, and what fish should I use? I think that should be a seperate brainstorming session)
Now try this recipe and be creative with your palette and pair it with butter toasted bread (Yes, I meant our plain old bread), rice, roti or naan.
Make it a thick and hot gravy. Tomato paste is optional though I recommend it because it adds an edge to the the tang and thickness.
Go try this dish and leave your comments.
2 lbs Chicken, cubed
1 medium Onion, finely chopped
2 medium Tomatoes, pureed
2 tsp Tomato paste (optional)
1 tsp Shahi jeera
2 tsp Ginger garlic paste
1 tsp Turmeric powder
4 tsp Chili powder
2 tsp Coriander powder
2 tsp Cumin powder
2 tsp Garam masala powder
2 tbsp Yogurt
2 tblsp dried Methi leaves
2 sprigs Curry leaves
2 tblsp choppped Coriander leaves
4 tblsp Olive oil (cooking oil)
Salt to taste
11/2 cup warm water
METHOD:
Heat a deep pan on medium flame and add the oil. When it's warm, add shahi jeera and fry for few seconds.Then add curry leaves followed by onions with a little salt. Salt helps onions wilt fast and adds flavor. Fry onions until they turn golden brown.
Once onions turn golden, add ginger garlic paste and fry until the raw smell is gone. Then add the tomato paste (if using) and let the oil seperate. Then add in the pureed tomato, close the pan and let it cook on low flame for five mins.
Now open the lid and add the dry masalas except garam masala, followed by the chicken.
Fry for few minutes and add yogurt. Then add the methi leaves and the water, stir well, add more salt if needed, close the lid, reduce flame and simmer until the chicken gets cooked.
Switch off flame, add garam masala and chopped coriander leaves and leave it with closed lid for a few minutes before serving.
