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We get tons of Methi/Fenugreek in winters.  I always make Methi Rassa, Methichi bhaji/ Fenugreek leaves stir fryWe also use Kasuri Methi/Dried fenugreek leaves in our kitchen to enhance the taste of dish. I always add kasuri methi in my chicken dishes but this time I decided to use fresh methi in my chicken curry so I can enjoy both things I love together and the final dish came out perfect. This dish is easy to cook with a twist to normal curry.

Ingredients:
marination:
1 lb Chicken
1 1/2 Tsp ginger garlic paste
1/4th Tsp turmeric
1 Tsp red chili powder
1 Tsp Garam Masala
1 Tbsp coriander powder
1/2 Tsp cumin powder
3 Tbsp Curd/yourt
Salt 1 Tsp or as needed
curry:
3 Cup fenugreek leaves/Methi leaves (Picked and washed)
1/2 cup chopped onion
1/2 Tbsp oil
1/2 Tbsp lemon juice
salt only if required

Method:
Wash and drain all the water from chicken. Marinate chicken with all the ingredients mentioned in marination. set aside for 30 min to 1 hour. Heat oil in a pan/kadhai, add chicken and cook from all sides (chicken should whitish).  Cover the pan and let the chicken cook  for 5-8 minutes. Now add Fenugreek leaves/Methi leaves(One can use chopped methi leaves) and saute for 3-4 minutes. Add Lemon juice, cover the pan. Let it cook for another 8-12 Minutes or till chicken cook completely.
Serve with hot chapati/wheat flour bread, fulka or rice, onions and raita.

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