Indian · Dinner
Spiced Chicken with Fenugreek Greens
Methi Chicken Bowl
A weekday bowl of chicken cooked with fresh fenugreek leaves and warm spices, spooned over basmati rice and finished with crushed kasuri methi.
$
5 minsPrep
15 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
18gFat
48gCarbs
4gSugar
3gFiber
720mgSodium
105mgChol
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Instructions
1
Prep
Rinse basmati rice. Finely chop onion, ginger-garlic paste, green chillies, tomatoes, and fresh coriander. Cut chicken into 0.75-inch pieces. If using fresh methi, blanch in boiling water 60 seconds, drain, squeeze dry. Crush kasuri methi.
2
Boil
Combine rice, 260ml water, and 0.5 tsp salt in a saucepan. Bring to a boil over high heat, cover, reduce to low, cook 10 minutes. Remove from heat, rest covered 5 minutes until fluffy.
3
Bloom
Heat 3 tbsp oil in a large skillet over medium-high heat. Add 0.5 tsp cumin seeds, sizzle 15 seconds until fragrant. Add onion, cook 3–4 minutes stirring until edges turn golden.
4
Build 1
Add ginger-garlic paste and green chillies, cook 1 minute on medium-high until raw smell fades. Add chicken pieces, sear 2–3 minutes until edges turn opaque. Stir in tomatoes, kashmiri chilli powder, turmeric, ground coriander, and 1 tsp salt.
5
Simmer
Cook 3–4 minutes on medium-low, stirring, until tomatoes break down and oil beads on the surface. Add 120ml hot water, cover, reduce to low, cook 5 minutes until chicken reaches 165°F. Uncover, add blanched methi, cook 90 seconds on medium stirring until liquid reduces.
6
Finish
Stir in garam masala, crushed kasuri methi, and lemon juice off the heat. Fluff rice with a fork.
7
Plate
Spoon rice into bowls, top with methi chicken, garnish with fresh coriander, and serve with pickle and papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) boneless chicken thigh
- 80g (2.8 oz / large handful) fresh fenugreek leaves
- 140g (4.9 oz) basmati rice
- 260ml (1 cup + 1 tbsp) water
- 3 tbsp neutral oil
- 0.5 tsp cumin seeds
- 1 medium yellow onion
- 2 tbsp ginger-garlic paste
- 2 green chillies
- 2 small tomatoes
- 2 tsp kashmiri chilli powder
- 1 tsp turmeric
- 1 tsp ground coriander
- 1.5 tsp salt
- 1 tsp garam masala
- 1.5 tsp kasuri methi
- 1 tsp lemon juice
- 2 tbsp fresh coriander