Quick & Easy Methi Chicken Recipe | Methi Chicken

It happens most of the time that, I need to cook up something in very less time. It could be some unexpected guest or whatever be the reason. So I always do some preparation and keep ready for my last minute rescue.

Preparations can be a homemade ginger & garlic paste, or picked and sorted out methi leaves (fresh fenugreek leaves). And even fried onion are great life savers....I mean time savers...both ways it is the same. 

What's the thing with fried onion! Well, when I have some free time, or if I see lots of onion lying in the the basket, I take about 5 large onions, peel them, slice them (not very fine) and I simply deep fry them (till light golden). Place it on an absorbing paper and just put them in a container....and goes right in to the refrigerator. Sounds like too much work...but only when you are doing it. 

Next time, when you actually do not have time to stand and patiently wait for those onions to turn into the color you want, just throw in some pre-fried onions into your gravy.

This dish is exactly all about that. Fried onion can be optional, if you have it....will really add to the taste. If you don't have..it is perfectly fine, but that should not stop you from trying out this recipe.

In case if you are on a diet, you can even skip the cream part of the recipe. The dish will taste equally good.

Serves: 4
Preparation Time: 30 minutes
cooking time: 30 to 40 minutes.
Total: 1 hour approx

Recipe Summary

Ingredients:

• 800 gms chicken (cut into small size pieces)
• 2 cups of Methi leaves (discard the stem)
• 1/2 cup cream (optional)
• 3/4 cup fried onion. (made with 2 large onion)
• 1/2 cup chopped coriander leaves
• 5 tbsp of cooking oil / ghee

For Marinade: 

• 3 tbsp of yogurt
• 1 tbsp ginger & garlic paste
• 1 tbsp red chili powder (as per taste)
• Pinch of turmeric
• 2 tsp cumin powder
• 2 tsp coriander powder
• 1/4 tsp garam masala powder
• 1 tbsp lemon juice
• Salt to taste

Preparation:

• Clean and cut the chicken.
• Prepare the marinade.
• Pick and wash methi leaves.
• Make fried onion.

Method:

1) Clean the chicken and mix all the ingredients in a large bowl. Marinate chicken pieces in it for about 30 minutes (1 or 2 hours is also fine).

2) Heat 5 tbsp of oil in a thick bottom non-stick pan. Add marinated chicken and fry for 2 minutes on high heat.

3) Turn the flame on low and cook the chicken covered till almost done. (This will take about 15 to 20  minutes)

4) After 15 minutes of cooking the chicken, add chopped methi leaves and stir well. Cook for 5 to 10 minutes more and add 1/2 cup cream and 3/4 cup fried onion. Stir well and cook for another 5 minutes.
5) Add chopped coriander leaves, taste and adjust the seasoning and serve hot with roti or naan. If you wish to have it with rice then you can add some water and adjust the consistency accordingly.

Step by step method

1) Clean the chicken and mix all the ingredients in a large bowl. Marinate chicken pieces in it for about 30 minutes (1 or 2 hours is also fine).

2) Heat 5 tbsp of oil in a thick bottom non-stick pan. Add marinated chicken and fry for 2 minutes on high heat.

3) Turn the flame on low and cook the chicken covered till almost done. (This will take about 15 to 20  minutes)

4) After 15 minutes of cooking the chicken, add chopped methi leaves and stir well. Cook for 5 to 10 minutes more and add 1/2 cup cream and 3/4 cup fried onion. Stir well and cook for another 5 minutes.

5) Add chopped coriander leaves, taste and adjust the seasoning and serve hot with roti or naan. If you wish to have it with rice then you can add some water and adjust the consistency accordingly.