South Indian Methi Chicken Curry with Fresh Fenugreek Leaves
A spicy, protein-rich chicken curry with fresh methi leaves, perfect for hot rice.
Servings: 4 people
Pin Recipe
Ingredients
- ½ kg chicken
- ⅛ tsp turmeric powder
- 1 tsp salt
- 1 tsp chilli powder
- Juice of ½ lemon
- ¼ cup curd
- ½ tsp oil
- ½ inch cinnamon
- 4 cloves
- 1 tsp cumin seeds
- 1 tsp peppercorns
- ½ tsp fennel seeds
- ⅛ cup garlic
- ⅛ cup ginger
- 2 inch ginger
- 1 cup small onions
- 1 tomato chopped
- 3 tsp coriander powder
- 2 tsp chilli powder
- 1 tbsp oil
- 2 cups methi leaves chopped
- 1 tsp mustard seeds
- ¼ cup water - to wash mixer jar
- 2 cups water
- 1 onion thinly sliced
Instructions
- Marinate chicken with spices, curd, lemon.
- Prepare masala by frying spices, onion, tomato, and grinding.
- Saute methi and garlic, keep aside.
- Cook chicken till whitish, set aside.
- Fry mustard seeds, add masala and turmeric.
- Add chicken, water, cook till soft.
- Add onion, methi mix, simmer 5 mins.
- Serve hot with rice.