Name: Chicken With Methi Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Curry
Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces; 1 cup fresh methi (fenugreek) leaves, washed and chopped; 1 onion, finely chopped; 2 tomatoes, pureed; 2 tablespoons vegetable oil; 1 teaspoon cumin seeds; 1 teaspoon ginger paste; 1 teaspoon garlic paste; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon coriander powder; Salt to taste; Fresh cilantro leaves for garnish

Instructions

In a large pan, heat the vegetable oil over medium heat. Add the cumin seeds and sauté for a minute until they start to splutter.
Add the finely chopped onions and cook until they turn golden brown.
Stir in the ginger paste and garlic paste. Cook for another minute until the raw smell disappears.
Add the pureed tomatoes and cook until the oil starts to separate from the mixture.
Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well to combine all the spices.
Add the chicken pieces to the pan and cook until they are no longer pink on the outside.
Stir in the chopped methi leaves and cook for an additional 5-7 minutes until the leaves are wilted and the chicken is cooked through.
Once the chicken is cooked, check for seasoning and adjust salt and spice level according to your taste.
Garnish with fresh cilantro leaves before serving hot with steamed rice or naan bread.

Ingredients

Instructions

Nutrition Facts