Methi (Fenugreek) Boneless Chicken is delicious and simple to make. Wonderfully aromatic, earthy and rich, this chicken comes with a creamy, tangy sauce.
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
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.
For sides, try:
Methi (Fenugreek) Boneless Chicken
- 1 tbsp Ghee or Oil
- 2 Cardamom Pods
- 3 Bay Leaves
- 2 Onions diced
- 3 tsp Garlic Paste or 4 cloves Garlic crushed
- 5 cm piece Ginger grated
- 1 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Cumin Powder
- 1/2 tsp Red Chilli Flakes or 1 tsp 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 tbsp dried Fenugreek Leaves Kasuri Methi
- 1 tbsp Garam Masala powder
- 1 tbsp Coriander leaves chopped
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.