Methi Chicken Recipe
Methi Chicken Recipe. Methi Chicken Recipe is a delightful North Indian formula made utilizing chicken, fenugreek leaves, hung curd, onions and tomatoes. This lunch/supper formula can be matched with margarine naan or even baked roti. Attempt this formula assuming that you’re exhausted with the standard chicken plans like Butter Chicken, Kadhai Chicken and need to explore different avenues regarding something new yet heavenly.
Elements of Methi Chicken Recipe
100 gm finely hacked onion
1 finely hacked green bean stew
1/2 teaspoon coriander powder
1/2 teaspoon red stew powder
1 squeezes salt
100 gm finely cleaved tomato
1/2 teaspoon garam masala powder
1/2 teaspoon powdered turmeric
1 tablespoon dried fenugreek leaves
1 squeeze dark pepper
For Marination
1/2 kilograms cleaved chicken
1/2 tablespoon ginger glue
1/2 tablespoon green stew sauce
1/2 teaspoon red stew powder
1/2 cup hung curd
1/2 teaspoon garlic glue
1 squeezes salt
For Garnishing
1 tablespoon cleaved coriander leaves
Methi Chicken Recipe
Instructions to make Methi Chicken Recipe
Stage 1
To make this delightful Methi Chicken formula, wash and clean the chicken pieces under chilly running water. Then take a glass bowl and add hung curd, ginger-garlic glue, green stew sauce, red bean stew powder and salt in it. Then add the chicken pieces in the bowl and blend well. Ensure that the chicken is marinated well. Refrigerate for 60 minutes.
Stage 2
Presently in a microwave safe bowl, heat oil at 100% power for 30 secs. Add cleaved onions and microwave for 5 mins at 100 percent power, till brilliant brown. Mix in the middle. Then add green stew, coriander powder, red stew powder, salt, garam masala powder, turmeric, dark pepper, and hacked tomatoes. Microwave for 5 additional minutes at 100% power and mix well.
Stage 3
Add chicken pieces and microwave (covered) for 7 – 8 mins at 100% power. Reposition regularly. Ultimately, add dried fenugreek leaves and microwave (covered) for 2 mins. at 60% power. Permit to represent 5 mins. Decorate with cleaved coriander leaves. Serve hot with naan or paratha.
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