Behind the Recipes
Methi Chicken by Vicky Vij
Makes 4 servings
INGREDIENTS:
2 small birds (chicken), total clean weight 3 lbs. (cut into small pieces
5 pcs cardamom
1 cinnamon stick
8 cloves
1 tbsp. corrianders leaves, chopped
3 tbsp. fenugreek dry leaves (methi)
2 tbsp. chopped garlic
2 tbsp. chopped ginger
4 tbsp. ginger, Julienes
5 green chillies, split
1/3 cup oil
2 cups chopped onions
1 tsp. red chilly powder
1 cup chopped tomatoes
salt to taste
PREPARATION:
1. Heat oil in a pan or wok, crackle cardamoms, cloves and cinnamon, add onions and saute till golden brown. Stir in chopped garlic, ginger and green chillies along with dry fenugreek leaves and add salt to taste. Add red chilly powder and tomatoes and stir cook till oil surfaces.
2. Now add chicken pcs. with a cup of water and bring it to a boil cover it and simmer till the oil is visible on the sides once again and the chicken is tender.
3. Remove from the stove and sprinkle before serving with ginger juliennes and fresh coriander and serve with Basmati Rice or any Indian bread.
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