Kitchen Tantra

Methi Chicken:

Vendhiya Keerai-Kozhi Kuzhambu. Vendhaya Keerai-Kozhi Curry. Chicken with Fenugreek Leaves Curry. Menthilu Kodi Koora. Methi Murg Ka Gravy.

Ingredients:

Chicken 1/2 kilo (with or without bones)
Fenugreek leaves alone 1 large bowl full
Green chilies 3 - finely chopped
Onion 1 small - Finely chopped
Ginger paste 1 spoon
Garlic paste 1 spoon
Tomatoes 2-3 finely chopped
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Oil few spoons.

Method:

In a deep pan, heat oil. Add chilies. Let them splutter well.

Now add onions and fry them real good....till they turn to golden color.

Then add ginger+arlic paste. Fry till the raw odour leaves.

Further add tomatoes and fry till oil shows up on top.

Add salt, turmeric and chili powder to this. Fry for few more minutes.

Stir-in chicken pieces and fry till they turn opaque. Add 1-2 cups of water. Cover rand cook over medium heat.

When the chicken is almost done, add fenugreek leaves and cook over high heat.

Let the gravy consolidate well.

Serve hot with chappathis, pulkas, rotis or steam cooked rice.

Labels: Chicken, Greens, Non-Veg Kuzhambu