Methi Chicken Masala Recipe
Hyderabadi cuisine is not just Biryani. The frequent incursions of migrants into Hyderabad have reconstructed it into culinary art. The contemporary Hyderabadi cuisine, though, developed during the rule of the Nizams. Methi Chicken Masala Recipe is one of the prevalent delicious dishes from Hyderabadi cuisine. We prepare a dish with chicken and a smattering of Kasuri Methi (fenugreek) leaves.
Kasuri methi is dried fenugreek leaves. Indian cooking extensively incorporates kasuri methi, which has a slight bitter taste. Usually, we crush the dried leaves between the palms and sprinkle them over the dish. It is an acquired taste as it is unique, delicious, bitter, and exotic. It enhances the taste of anything we add it to.
Kasuri Methi hailed first from a place named Kasur, Pakistan. Incidentally, it is also the place where my dad was born.
What Is Kasuri Methi?
Kasuri methi is dry fenugreek leaves used extensively in Indian cooking, especially Punjabi. Kasuri Methi is one of the vital Indian spices used in veg and non-veg curries and parathas. It also has many health benefits. The dried methi leaves enhance the taste of this Methi Chicken Masala.
INGREDIENTS
For the marinade
500gms Chicken
1 tsp Lemon juice
1/2 tsp Red chilli powder
Little Salt
1 tsp Ginger garlic paste
For the curd paste
3 tbsp. Curd
1/2 tsp Red chilli powder
Salt
1 tsp Coriander powder
For the Gravy
2 Onion, sliced
3 tbsp Oil
1 Bay leaf
2 Green cardamom
1/2 Sticks Cinnamon
1 tbsp Ginger garlic paste
2 Tomatoes chopped
1 ½ tbsp Kasuri Methi
A Cup of Water
1 green chilli
METHOD
For marinating the chicken:
Firstly, take chicken pieces in a bowl.
Next, add the lemon juice, red chilli powder, salt and ginger-garlic paste. Smear them with bare hands.
Now set this marinated chicken aside for 20 minutes.
For the gravy:
To begin with, take the curd in a bowl, add the red chilli powder, salt and coriander powder. Subsequently, give all this a good whisk.
Now, in a pan of hot oil, add the sliced onion and sauté till golden brown. Grind it to a paste in the blender.
Then, in the same pan, add some oil and pan-fry the marinated chicken until it is nicely roasted and golden brown. Remove and set aside.
Consequently, put the bay leaf, green cardamom and cinnamon in a hot oil pan and sauté till the aroma floats.
Next, add the ginger-garlic paste, sauté some more and toss in the chopped tomato, Kasuri methi and the prepared curd mix.
Give it a quick mix and add the onion paste. Mix thoroughly till you get a thick gravy.
Following this, throw in the fried chicken and sauté in the gravy till the pieces are entirely coated.
Later, add the green chilli and water, mix well.
Now, crush the Kasuri methi between your palms and scatter it over the chicken. Cover the pan and let it simmer for a while.
Remove the lid when the excess water has evaporated.
Finally, give it a nice toss and transfer to a serving bowl.
Serve Methi Chicken Masala Recipe, hot with roti, paratha or rice.
You may like similar white gravy recipes like my favourite Chicken Stew, Chicken a la King, Easy Creamy Chicken or the fiery Chettinad Chicken, Easy Cheesy Chicken Kebab, Chicken Keema Pakore
This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla and powered by Deyga.
- 500 gms chicken
- 1 tsp lemon juice
- 1/2 tsp Red Chilli Powder
- 1 tsp Ginger-Garlic Paste
- 3 tbsp. Curds
- 1/2 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 2 sliced Onion
- 3 tbsp oil
- 2 green green cardamom
- 1/2 inch stick cinnamon
- 1 tbsp Ginger-Garlic Paste
- 2 chopped Tomatoes
- 1 tbsp ½Kasuri Methi
- 1 green chilli
- 2 sliced Onion
- 3 tbsp oil
- 1 Bay Leaf
- 2 green green cardamom
- 1/2 inch sticks cinnamon
- 1 tbsp Ginger-Garlic Paste
- 2 chopped Tomatoes
- 1 tbsp ½Kasuri Methi
- 1 green chilli
- For marinating the chicken:
- Firstly, take chicken pieces in a bowl.
- Next, add the lemon juice, red chilli powder, salt and ginger-garlic paste. Smear them with bare hands.
- Now set this marinated chicken aside for 20 minutes.
- For the gravy:
- To begin with, take the curd in a bowl, add the red chilli powder, salt and coriander powder. Subsequently, give all this a good whisk.
- Now, in a pan of hot oil, add the sliced onion and sauté till golden brown. Grind it to a paste in the blender.
- Then, in the same pan, add some oil and pan-fry the marinated chicken until it is nicely roasted and golden brown. Remove and set aside.
- Consequently, put the bay leaf, green cardamom and cinnamon in a hot oil pan and sauté till the aroma floats.
- Next, add the ginger-garlic paste, sauté some more and toss in the chopped tomato, Kasuri methi and the prepared curd mix.
- Give it a quick mix and add the onion paste. Mix thoroughly till you get a thick gravy.
- Following this, throw in the fried chicken and sauté in the gravy till the pieces are entirely coated.
- Later, add the green chilli and water, mix well.
- Now, crush the Kasuri methi between your palms and scatter it over the chicken. Cover the pan and let it simmer for a while.
- Remove the lid when the excess water has evaporated.
- Finally, give it a nice toss and transfer to a serving bowl.
- Serve Methi Chicken Masala Recipe, hot with roti, paratha or rice.
- Saute the masala until golden brown
- You can even make Methi Paneer the same way.
- Do not overdo the Kasuri Methi
This seems delicious , Hyderabadi cuisine is so vast and I always look for new and different recipes 🙂
Ghazala
Thanks, Ghazala. Please check out other recipes. I have some very easy and simple ones.
The recipe looks so yummy. Will try it out for sure. Thanks for sharing this.
I don’t eat but I cook and keep trying new recipes. I will surely try this next time and will wait for comments.
Harjeet Ji, this recipe is so tempting and looking delicious. The step by step pictures are powerful and the recipe is not very tough. I am going to try this in the coming weekend. Thanks for this wonder food recipe and now I know what I can order or have from Hyderabad apart from Biriyani.
This looks very tempting. I will surely try out your recipe. You are right, Hyberabadi cuisine is much more than biryanis. I love the baghare baingan and double ka meetha.
Yummy, can we add fenugreek leaves ? How it will taste instead of kasuri methi?
It looks tempting will definitely trying it out.
Thanks, Neeta, es you can make with fresh methi leaves as well. But that will give a different taste.
We love kasuri methi in our food. The herb has interesting origins, I see. 🙂
I’m ignorant of Hyderabadi cuisine beyond biriyani so it has been good to learn of this recipe.
Being born and brought up in Amritsar, Punajb, Kasoori Methi is an indispensable ingredient.
I am glad to see it take a center stage in your article. Never knew why it needs an explanation though
Looks so delicious! I love this version of methi chicken but I didn’t know it is a part of the Hyderabadi cuisine. Thanks for sharing the recipe.
This is a lovely recipe, Harjeet. I have made it once or twice and loved it too. It tases even better the next day!
I make one version of kasuri methi chicken for my husband….will be sure to try your variation too. Thank you for sharing such a yummy recipe!
Kasoori methi is one of the most important ingredients in my kitchen. Loved your methi-chicken recipe. I use Kasoori methi in chicken but this one seems to be tastier 🙂
Detailed recipe. This is like a procedure beforehand 🙂
I like the taste of kasori methi and i also use it in my curry recipes. Never tried it with chicken. This recipe looks tempting. I will try this next time i will cook chicken.
I am pure vegetarian but I like the process of making it. I think I can try this on potatoes or soya badi.
I love the slightly bitter taste of methi and this dish sounds delicious too! Thanks for sharing the recipe.