methi chicken curry - Indian hotel style
Lots of fresh fenugreek leaves give this curry it's distinctive flavour.
Servings: 2
Calories: 589kcal
Ingredients
The spice mix
- 1 tsp coriander powder
- 1 -2 tsp kashmiri chili powder
- 1 tsp kasoor methi - dried fenugreek leaves
- 1/4 tsp turmeric
- 1/4 tsp garam masala - you can push this a bit if you really like garam masala but don't go overboard
- 1/2 tsp kosher salt
methi chicken curry
- 3 tbsp neutral oil e.g. vegetable oil
- 1 tsp cumin seed
- 1 tbsp garlic ginger paste - recipe link below
- the spice mix from above
- 1 cup Indian hotel curry gravy - Recipe link in the notes. Don't worry if it seems too thick. The juices from the chicken will thin it out.
- 3-4 boneless, skinless chicken thighs cut into 4 pieces each
- 1/4 cup chicken stock - up to 1/4 cup as needed. Add enough to get the curry to the consistency you like.
- 1/2 cup methi leaves - fresh methi leaves without any stems. Stem free zone. And not dried. Please not dried...
Instructions
Do your prep
- Measure out your spices. Prep your chicken. Measure out a cup (237 ml) of Indian hotel curry gravy.
- Remove the fresh methi leaves from the stems. Discard the stems. You want 1/2 cup of loosely packed methi leaves. Pulling the methi stalks through the hole in a colander makes quick work of this.
Make the methi chicken curry
- Heat the oil in a medium sized frying pan over medium heat until the oil just starts to shimmer.
- Add the cumin seeds. You want the oil hot enough that little bubbles form but not so hot you burn your cumin seeds. If it's too hot lift the pan from the heat and hope you were fast enough.
- Stir in the garlic ginger paste. Gently fry until the garlic ginger paste stops sputtering. This can get a little messy.
- Turn your heat down to medium low and add your spice mix. Cook for about 30 seconds. You want to fry your spices in the oil. Don't skimp on the oil. Bad things happen if the spices stick and burn. You cannot fix burned spices. Just start over if that happens.
- Add the Indian hotel curry gravy. Stir it really well to get the oil to combine with the curry gravy. You want everything mixed together at this point. Bring to a simmer.
- Stir in the fresh methi leaves.
- Add the chicken thigh pieces in a single layer. Nestle them down into the sauce. Cover and cook about 5 minutes. Remove the cover, flip the chicken and recover. Cook until the chicken is done. Use an instant read thermometer if you have one. You are shooting for an internal temperature of 160F. It will get to 170F as the curry finishes cooking.
- Look at the consistency. You have a decision to make. If the chicken threw a lot of liquid the sauce might be right. If not, add a tablespoon or two of chicken stock and mix it in. Look again. If you are happy with it, cover and simmer for 2 minutes. If it's still too thick, add a bit more stock. I've never added more than a 1/4 cup.
- Methi chicken and rice or flatbread and a nice tarka dal or chana masala makes a fine dinner!
Notes
Make your Indian hotel curry gravy ahead of time. It does take time to make so think about doing it the day before. You can freeze one cup portions and pull them out when you need them. That's what I do.
For maximum flavour consider making your garlic ginger paste from scratch. I know I say this a lot but it makes such a difference.
1 cup is 237 ml.
Nutrition
Serving: 2servings | Calories: 589kcal | Carbohydrates: 16g | Protein: 35g | Fat: 43g | Saturated Fat: 8g | Cholesterol: 161mg | Sodium: 1253mg | Potassium: 779mg | Fiber: 5g | Sugar: 6g | Vitamin A: 702IU | Vitamin C: 16mg | Calcium: 88mg | Iron: 4mg