The aromatic and slightly bitter taste of fresh fenugreek leaves with tender chicken, makes this chicken recipe a hearty, flavourful, and wholesome. Paired with soft chapatis for a comforting and satisfying meal.
Ingredients
For the Ground Masala:
50 grams of fresh fenugreek leaves (methi)
4–5 green chillies
1 tablespoon ginger garlic paste
1 onion sliced
Stir-fry the ingredients, cool, and grind them into a smooth paste with just enough water.
For the Gravy:
2 onions, finely chopped
2 medium-sized tomatoes, finely chopped
130 grams fresh fenugreek leaves, chopped
1 teaspoon of chilli powder (adjust to taste)
1 teaspoon of coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon pepper powder
1/2 teaspoon garam masala powder
1/2 teaspoon chaat masala powder
Salt to taste
For the Chicken:
700 grams of chicken pieces (thighs and drumsticks preferred)
1 teaspoon of turmeric powder
Salt
Marinate the chicken pieces with turmeric powder and salt.
Method
1.Heat oil in a vessel and sauté the finely chopped onions until lightly browned. Add the chopped tomatoes and cook until soft.
2.Mix in chilli powder, coriander powder, cumin powder, pepper powder, garam masala powder, and chaat masala powder. Stir-fry well, adding 1 cup of water to combine.
3.Add the prepared ground masala and stir-fry for a minute. Add 1/2 cup of water and cook briefly.
4.Add the marinated chicken pieces and stir well. Cook on medium flame for a minute, stirring occasionally.
5.Add enough water to cover the chicken and season with salt. Once the chicken is almost done, mix in the chopped fenugreek leaves.
6.Adjust the consistency by adding water if required. Simmer until the chicken is fully cooked.
Serve hot with soft chapatis or steamed rice for a comforting meal.
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