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Home » Recipes

Published: Oct 10, 2017. Post Updated: Jun 8, 2021

Home » Recipes

Methi (Fenugreek) Boneless Chicken

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Methi (Fenugreek) Boneless Chicken is delicious and simple to make. Wonderfully aromatic, earthy and rich, this chicken comes with a creamy, tangy sauce. 

Methi (Fenugreek) Boneless Chicken in gold bowl on a yellow patterned scarf

Fresh fenugreek leaves add so much to the depth of flavour to a curry.The fresh green leaves are slightly bitter. Dried fenugreek is milder and the seeds are very pungent and flavourful. 

My (non asian/indian) friends tell me that they find indian cooking daunting. They are intimidated by the long ingredients lists. I actually think it is one of the easiest cuisines to prepare. It is all time and technique. 

Obviously an indian meal isn't complete without the:

Rice or Roti

Popadums

Chutneys

Pickles

Raita

Ok maybe all of them are not a requirement but they are nice add ons. 

I obviously adore Indian food yet I rarely eat it. Having eaten it every single day whilst I was a child, I guess I just wanted a break as an adult and l love variety. I love food from all over the world so I like to mix it up during the week. When I do make it though, I love how the house fills up with the smell of indian spices. I also love that the family follow their noses to the kitchen and hang around until I have served up. Indian food is also great for gatherings and big crowds. It goes a long way!

Luckily for me, I can make indian food anytime because I always have the spices available. I think this curry is pretty universal and most people will have the ingredients to hand. The fenugreek though will require a trip to an indian supermarket. However if you can't find fresh fenugreek leaves, most supermarkets stock Kasuri Methi which will also work except you will need a lot less of it. 1-2 tablespoons will be sufficient.

Oh one more tip. I use chicken breast because it is healthier. However I understand that people prefer dark meat and thigh is always juicier. To combat this issue and to tenderise the chicken breast, simply add it to a bowl with a sprinkling of bicarbonate of soda and set aside for 10 minutes. This always works for me but admittedly most of the time, I simply forget or don't have the time to do it. I just adjust my cooking technique and slow cook so it remains moist. 

Chicken curry in bowl with roti to side

For sides, try:

Kachumber Salad

Onion Raita

Methi (Fenugreek) Boneless Chicken

5 from 1 vote
Print Recipe
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Servings 4 -6

Ingredients
  

  • 1 tablespoon Ghee or Oil
  • 2 Cardamom Pods
  • 3 Bay Leaves
  • 2 Onions diced
  • 3 teaspoon Garlic Paste or 4 cloves Garlic crushed
  • 5 cm piece Ginger grated
  • 1 teaspoon Turmeric powder
  • 2 teaspoon Coriander powder
  • 1 teaspoon Cumin Powder
  • ½ teaspoon Red Chilli Flakes or 1 teaspoon Red Chilli Powder
  • 2 Green Chillies pierced
  • 700 g Chicken Breast cubed
  • 100 g Chopped Tomatoes pureed
  • 200 ml Greek Yogurt beaten
  • Handful Fresh Fenugreek Leaves or 2 tablespoon dried Fenugreek Leaves Kasuri Methi
  • 1 tablespoon Garam Masala powder
  • 1 tablespoon Coriander leaves chopped
  • Salt
  • Pepper

Instructions
 

  • Heat oil or ghee in a medium sized pot over medium/high heat.
  • Add Bay Leaves and Cardamom pods. Sauté for a minute.
  • Add Onions and cook until golden brown.
  • Stir in Garlic and Ginger and saute for a minute or 2.
  • Add the turmeric powder, coriander, cumin, red chilli powder or flakes and green chillies. Sauté for a minute.
  • Add chicken pieces and tomato and cook for 10 minutes over a medium/low heat.
  • Stir in the beaten yogurt and cook on a high heat for 7-8 minutes.
  • Add fenugreek, garam masala powder, chopped fresh coriander, salt and pepper and half a cup of water.
  • Cover the pan and cook on a low heat for 15 minutes.
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hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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