• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mamas Secret Recipes
  • About Me
    • Food Info
  • Blog
  • Recipes
  • Videos
  • Contact Me
  • Navigation Menu: Social Icons

menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Me
  • Blog
  • Recipes
  • Videos
  • Food Info
  • Contact Me
×

White Methi Chicken

November 4, 2013 by Fouzia Husainy Leave a Comment

FacebookTweetPinYummlyShare
The aroma that emanates when fresh methi (fenugreek) leaves are sautéed in ghee or oil is tantalazing! Methi added to any vegetable or meat gives a very good flavour to the dish. I wanted to make white chicken with yoghurt and no onions and flavour it with methi. The result was amazing.

Here’s the recipe!

Ingredients:
Chicken whole – 1
Methi (fenugreek) leaves – 1/4 cup
Cumin seeds – 1 tsp
Dried red chillies – 2-4
Green chillies whole – 2 – 4
White chilli powder – 1/2 tsp
Dhania powder – 1 tsp
Yoghurt – 1 cup
Garlic paste – 2 tsp
Salt to taste
Lemon juice – juice of 1/2 a lime
Corn flour – 1 tsp
Half and half – 1/4 cup or use Coconut milk
Ghee – 1 tbs
Vegetable oil – 1 tbsp.

Method:
1. Clean, wash and cut the chicken into 12 pieces at the joints. Drain, towel dry the chicken pieces and keep them aside. Wash and dry the methi leaves and keep them aside.

2. Mix together 1/2 cup yoghurt, garlic paste, dhania powder, white chilli powder and vegetable oil. Rub the chicken with salt and lemon juice and leave for 10 mins. Then marinate the chicken with this marinade for about 2 hours.

3. Heat the ghee in a sauce pan. Add the dried red chillies and cumin seeds.

4. As soon as the cumin seeds crackle add the methi leaves and roast them on medium heat. This releases an aroma and the methi leaves turn dark green and crispy.

5. Add the marinated chicken to the pan. Roast the chicken well in the ghee till it is golden.

6. Whisk the remaining yoghurt well to dissolve any lumps and then add it to the chicken. Add the green chillies and mix well.

7. Add a glass of water, adjust the flavouring, add salt if necessary. Lower the heat and simmer till the chicken is tender and juicy.

8. Whisk the corn flour in one tbsp. water and add it to the chicken to thicken the gravy slightly.

9. Add half and half or coconut milk. I added half and half. I will try with coconut milk next time. It   should be good too.

10. Simmer for 2 – 4 minutes. Remove from the stove and serve hot with boiled or fried rice. Enjoy!



Food & Drink



hotell London
FacebookTweetPinYummlyShare

Filed Under: Chicken, Non-Vegetarian

Subscribe

for your weekly recipe fix.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hello

Welcome to my world of cooking at Mama's Secret Recipes. My great passion for food opened the door to blogging so I could share my recipes... [Continue …]

Recent Posts

  • Coconut Shrimp Pulao Recipe
  • Vegetable egg khorma
  • Malai Masti Shahi Paneer
  • Traditional Korma Aloo Gosht
  • Sweet Almond Ragi Harira

Popular Posts

haleem

Easy Haleem (with lamb/beef)

Thai black rice pudding

Mango Coconut Sticky Black Rice Porridge

shrimp biryani

Easy Shrimp Biryani, Nawabi Style!

chickpea mango sundal salad

Chickpea ‘Sundal’ Salad

cauliflower pepper fry

Cauliflower Pepper Fry

Persian rice

Persian Style Saffron Rice

FBC Member Badge

Subscribe

Sign up to get the latest updates from Mama's Secret Recipes.

ARCHIVES

Recipes

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact me

COPYRIGHT © 2021 MAMA’S SECRET RECIPES