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Chicken Methi

Prep Time:

Cook Time:

45 minutes

Serves:

Serves 6

Level:

Curry

About the Recipe

This Indian flavour sensation is a must have in your weekly meals or when entertaining guests.

Ingredients

  • 1kg Chicken Thighs

  • 1 Pack Fine Beans

  • 200g Natural Yoghurt

  • 2 Onions, sliced into half moons

  • 2.5cm Piece of Cinnamon

  • 2 Green Cardamon Pods

  • 1 Clove

  • 1 Bay Leaf

  • 2 Dried Red Chilies

  • 5-6cm Piece of Ginger, grated

  • 3 Garlic Cloves, minced

  • 1 tsp Turmeric

  • 1 tbsp Ground Coriander

  • 1 tbsp Kasuri Methi (Dried Fenugreek Leaves)

  • 1 tsp Salt

  • 1 tsp Chili Powder

  • 4 tbsp Tomato Puree

  • ½ tsp Sugar

Preparation

  1. In a pan over medium heat fry the onions until golden brown and crispy. About 15-20 mins. Stir occasionally and don’t let the onions burn. Remove and add to a plate for them to crisp up.


  2. To the same oil on medium high heat add the cinnamon stick, cardamon, clove, bay leaf and chilies. Let them infuse into the oil for a couple of minutes then add the chicken thighs. Brown and seal on all sides.


  3. Reduce the heat to medium. Add the ginger and garlic and cook until fragrant and dissolved. Then add the turmeric, ground coriander, yoghurt and kasuri methi. Stir well.


  4. To the mixture add the caramelised onions, salt, chilli powder and tomato purée.


  5. Reduce the heat, add the fine beans and sugar and simmer until cooked through. The oil should separate and come unto the surface.

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