Delhi-Style Chicken Methi Masala Recipe

About this recipe

A fragrant and hearty curry featuring tender chicken cooked in a rich fenugreek-infused gravy, balanced with spices and creamy yogurt for a delightful lunch. Perfect for weight management and diabetic-friendly diets.

Ingredients

• Pcs Chings Masala Chicken Chilli
• - Fenugreek Leaves
• - Onion
• - Garlic Paste
• 300 g Ginger Paste
• 200 ml Greek Yogurt Smoothie - Mulberry
• 200 ml Mustard Oil
• 250g Green Chilli
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 50 g Cumin Powder
• 10G Salt
• 500 ml Water

Instructions

1. Step 1: Wash and pat dry the chicken pieces. Rub them with a pinch of turmeric powder and salt, then set aside. Rinse the fenugreek leaves thoroughly to remove any dirt, chop finely, and keep aside.
2. Step 2: Heat 2 tablespoons of mustard oil in a heavy-bottomed pan over medium heat for 2 minutes until the oil begins to shimmer. Add finely chopped onions and sauté for 5 minutes until golden brown.
3. Step 3: Add garlic paste, ginger paste, and slit green chilies to the pan. Stir for 2 minutes until aromatic, then add finely chopped tomatoes and cook for 5 minutes, mashing them with a spoon to create a thick base.
4. Step 4: Sprinkle turmeric, coriander, cumin, and garam masala powders over the mixture. Stir for 1 minute to blend the spices, then add the chicken pieces. Sauté the chicken for 8-10 minutes until lightly browned and coated with the spice mixture.
5. Step 5: Add chopped fenugreek leaves and mix well. Pour in 200 ml of water, cover the pan, and simmer for 10 minutes on low heat until the chicken is fully cooked and tender.
6. Step 6: Lower the heat and stir in the Greek yogurt. Cook uncovered for 3 minutes, stirring continuously to prevent curdling. Adjust salt to taste and serve hot.