Methi Chicken

Methi / Fenugreek is used in a lot of countries around the world. It is supposed to be one of the oldest cultivated crops as old as 4000BC.  Fenugreek has a whole array of health benefits to its name. It is rich in protein, vitamin c, potassium, calcium, et al., Methi seeds form an important part of the indian cuisine. The fresh leaves impart so much flavor to the dish it is added. Methi stems are not used in cooking as it has a bitter taste.  In places where fresh leaves are hard to get, dry fenugreek leaves, also called as kasuri methi can be used. General tip to substitute fresh with dry leaves is to use the herbs in 3:1 ratio (fresh:dry)

This dish is not the methi murg you get in restaurants. This is lighter on spices but strongly flavorful. The dish delivers what the name promises, taste of methi and chicken. No garam masalas or curry powders to override the fenugreek.

Serves : 4

Preparation time: 10 minutes
Cooking time: 15 minutes.
If you do not have a pressure cooker, cooking time could be a bit more.

Ingredients:
Chicken (I used curry cut ) - 600 grams
Fenugreek leaves - 1 bunch or  little more than a handful of leaves
Onion - 1 big, finely chopped
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Green chili paste - to taste (optional. If not using, use 1 tsp pepper powder)
Salt - to taste
Oil - 1 1/2 Tbsp
Water - 1 cup

- Heat the oil in a pressure cooker, add the onion. Once the onion turns translucent, add ginger garlic paste and green chili paste.
- Fry for a minute. Add the chicken to the pot. Add salt. Fry for 3 minutes on high heat so that the water from the chicken is dry.
- Add the fenugreek leaves. Fry for a minute. Now add water and turmeric powder. Mix well and close the lid of the cooker.
- Keep the flame in high for 2 whistles, and in low for 5 minutes.
- Turn off the gas.
- Goes well with rice and chapati.

Tip:
If you want the gravy to be a little thick, add some maida mixed in water to the dish before closing the lid.