Sunday, June 2, 2013

Methi chicken

By on 1:08 PM

  • A chicken curry spiced with dried fennugreek leaves..As the name indicates, methi leaves are used to flavor the curry and the highlight of the recipe is the addition of coconut milk.Coconut milk gives a very nice taste and consistency ,Got this recipe frm my dear friend Saneeba Rafiq of Sister's on to the recipe


Chicken - 1 kg
Onion, sliced - 5
Tomato - 2
Ginger garlic paste - 2 tbsp
Chilli powder - 1 + 1\2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1\2 tsp
Fennel seed - 1 tsp
Garam masala pwd - 1 tsp
Kasuri methi - 1\4 cup
Yoghurt - enough to grind onion
Thick coconut milk - 1\2 cup
Cashew nut - 8-10


1 Heat oil & fry onion till light brown(don't make it too dark)
2 Then grind in mixer with tomato & yoghurt to a smooth paste.
3 Grind cashews in coconut milk to a paste.
4 In a nonstick pan heat little oil & saute ginger garlic paste, till raw smell disappears.
5 Add all masala powders, fennel seeds & saute for 2 minutes.
6 Then add ground onion & saute for few minutes.
7 Add chicken, salt & little water. Mix well.
8 Cover & cook in low flame.
9 When it is done, pour cashew- coconut milk paste. Let it boil for 2 minutes.
10 In another pan heat little oil & saute kasurimethi for few minutes.
11 Add this sauted methi to chicken gravy, mix well & remove from flame

Serve hot with rice/Chappathi/Rotti...Here i served it with Carrot rice/Pulav(For rcpe Click )

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  1. looks perfect..

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  2. kandittu kothiyakunnu nawal.......