Author Topic: Traditional Chicken Methi  (Read 2204 times)

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Offline Rama

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Traditional Chicken Methi
« on: December 30, 2004, 01:11 PM »
I love Indian Restraunt Food but try this Traditional? recipe and I am sure you will love it as much as Takeaway.? If you wish me to post further recipe's just SAY!? Enjoy!

STEP 1
?   12 oz Chicken cubed
?   ? tsp salt

STEP 2 PASTE
?   1 tsp Garam masala
?   5 oz yoghurt
?   1 tbs fresh mint chopped
?   1/2 tsp salt
?   1 tbs Coriander seeds
?   2 tps poppy seeds
?   1 tsp Turmeric
?   1 oz Ginger chopped
?   4 cloves Garlic chopped
?   1 Onion chopped
?   Few Coriander leaves chopped

STEP 3
?   2 tbs Fenugreek leaves fresh chopped
STEP 4
?   1 Onion chopped
?   2 tbs Oil
?   1 oz Butter
STEP6
?   2 Tomatoes peeled & sliced
?   1 tsp chilli powder
STEP 8
?   1 tbs Coriander leaves chopped

1)   Put the cubed chicken on a plate & sprinkle the chicken with the salt.
2)   Mix Paste ingredients until smooth.
3)   Mix the paste, chicken & Fenugreek leaves in a bowl and leave to stand for 20-60 minutes.
4)    Warm the Oil & butter in a saucepan & fry the chopped onion until lightly browned.
5)   Add the marinated chicken & sauce and bring it to the boil stirring constantly.
6)   Add the tomatoes and chilli powder stir & simmer covered for 15-18 minutes until the chicken is cooked.
7)   If the sauce reduces too much add 125ml of water.
8)   When cooked sprinkle with coriander leaves and leave to stand covered for 10 minutes before serving.

Offline Muttley

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Re: Traditional Chicken Methi
« Reply #1 on: January 10, 2005, 05:22 PM »
Is it okay to use dried methi leaves?

Would you use the same quantity?


Offline Rama

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Re: Traditional Chicken Methi
« Reply #2 on: January 14, 2005, 09:27 PM »
Yes you could used dry but only 1/2 tsp.  Fresh is best.



 

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