Methi Chicken

Methi Chicken or Murgh methi is a dish prepared with chicken combined with fresh methi (fenu greek) leaves. Both chicken and methi compliment each other. The earthy aroma of the methi leaves blends well with the chicken and when cooked properly, the outcome is an out-rightly delicious curry. This is one of the popular dishes in Telangana home cuisine. An ideal dish for lunch/dinner or any get together/parties.
In few restaurants this dish is served under North Indian or Punjabi cuisine, where kasuri methi is used instead of fresh methi leaves. It tastes good but lacks the punch of the fresh methi leaves. There are only few restaurants that serves this dish better in Hyderabad and Ulavacharu is the best among them.

 
Cooking Time: 40 mins                      Servings: 5 
Preparation Time: 15 mins                Category:  Main course, Non-Veg

Methi Chicken

Ingredients:
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Boneless Chicken breast - 250 gms (diced into medium cubes)
Fresh Methi leaves - About 1 medium cup (soak it in water with salt for 10-15 mins and then drain out the water)
Onions - 1 (finely diced)
Coriander leaves - 1 small cup (for garnishing and in curry)
Turmeric powder - 1/2 tsp
Red chilli powder - 2 tbsp
Saunf powder - 1/2 tsp
Ginger garlic paste - 1 tbsp
Salt to taste
Garam Masala - 1 tsp
Yogurt - 1 small cup
Vegetable or cooking oil - 2 tbsp


Preparation Method:
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• Take chicken in a bowl and add ginger garlic paste, chilli powder, turmeric powder, salt, and about 1/2 cup yogurt. Mix them well and keep it aside to marinade.
• Heat oil in a cooking vessel and saute onion until they turn golden brown or get caramelized.
• Add saunf powder and half cup finely chopped coriander leaves and mix well. You can use coriander powder as an alternative instead of coriander leaves.
• After couple of minutes, add the marinated chicken. Mix well and cook for about 15 mins. 
• Add methi leaves to the dish, stir well and cook for another 10 mins with a closed lid.
• Open the lid and add the remaining yogurt. Mix well to avoid it to form lumps. Let the dish simmer for another 10-15 mins.
• When the dish starts to ooze out the oil and the gravy thickens, turn off the stove, add garam masala and take the dish into a serving bowl.
• Garnish with remaining finely chopped coriander and serve hot.
• This dish goes well with any of the Indian breads, steam rice, fried/jeera rice and Hyderabadi Bagara rice.