Herb-Crusted Chicken with Fenugreek — Methi Chicken
A North Indian chicken skillet finished with fresh fenugreek leaves and crushed kasuri methi for a herbaceous, gently bitter signature.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Blanch 100g fresh fenugreek leaves in boiling water 60 seconds, drain, squeeze dry. Finely chop onion (150g), ginger-garlic paste (2 tbsp), green chillies (2), tomatoes (160g). Cut 440g chicken into 1-inch pieces. Measure all spices. If using dried kasuri methi, soak 4 tbsp in warm water 5 minutes.
Bloom
Heat 3 tbsp oil in a large skillet over medium-high heat. Add 0.5 tsp cumin seeds, sizzle 15 seconds until fragrant.
Saute
Add chopped onion, cook 4 minutes stirring until edges turn golden. Add ginger-garlic paste and green chillies, cook 1 minute on medium-high until raw smell fades.
Sear
Add chicken pieces to the skillet, sear 3 minutes on medium-high until edges turn opaque.
Build
Add chopped tomatoes, kashmiri chilli powder (2 tsp), turmeric (1 tsp), ground coriander (1.5 tsp), ground cumin (0.5 tsp), and salt (1 tsp). Cook 3 minutes on medium-low stirring until tomatoes break down and oil beads on the surface.
Braise
Pour 160ml hot water into the skillet, cover, reduce heat to low. Cook 5 minutes until chicken reaches 165°F internal temperature. Uncover, add blanched fenugreek leaves (or soaked kasuri methi with its water), cook 90 seconds on medium stirring until liquid reduces and masala clings tightly.
Finish and plate
Off the heat, stir in garam masala (1 tsp), crushed kasuri methi (2 tsp), and lemon juice (1 tsp). Transfer to plates, garnish with fresh coriander (2 tbsp chopped). Serve with hot roti, paratha, or basmati rice.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.