Methi Garlic Chicken

I love fresh Methi (Fenugreek) greens.  This love is shared by my two sons as well, so we have Methi Aloo appearing quite frequently on our dining table.  When going to school was still a thing, my eldest use to request Methi Aloo for his lunch at least once a week😊  Fresh Methi makes for a wonderful accompaniment with Tomato Chutney as well.  

That said, today, I'm sharing a fuss-free Methi Garlic Chicken recipe.  While there is a masala loaded dish by the same name enjoyed in the mainland, this recipe is a more northeast India leaning dish.  I was first introduced to fresh methi and chicken combination by an uncle who unassumingly is good in cooking.  Today's recipe is my adaptation of his recipe.  It's an easy and quick dish to prepare for those no planning, last minute situations😁  Here's the recipe.  

Ingredients

500 grams - Chicken, wash and drained

2 Tbsp Vegetable Oil to brown chicken

1 Tbsp - Ghee

½ Cup - Fresh Methi Greens, chopped

⅓ Cup - Fresh Coriander Greens, chopped

1 Tbsp - Garlic, roughly chopped

1 Tsp - Smoked Red Chilli Powder

1 Tsp- Kashmiri Red Chilli powder for colour

Method

Wash and drain excess water off the chicken. Keep aside.

In a heavy bottomed pan, heat 2 Tbsp oil and brown the chicken pieces in two batches and keep aside.

In the same pan, add 1 Tbsp ghee (ghee not only adds flavor but also cuts down the bitter tinge and smell of fresh Methi). Once the oil starts smoking, reduce heat and add the garlic and stir it around until it gets aromatic. Make sure you don't burn the garlic, else it'll spoil the taste of the dish.

Now, transfer the browned chicken pieces back into the pan. Add salt and both the chilli powders and give it a through mixing, making sure it's coating the chicken pieces. 

Cover and cook the chicken for about 2-3 minutes stirring occasionally. Then, add the chopped Methi and Coriander leaves and give it a good stirring. Cook with the lid open for about 2-3 minutes. Then, reduce heat to simmer and continue cooking with the lid closed till the chicken is cooked through.

Once done, let the dish rest for a couple of minutes before serving so that all the yum that got stuck to the pot will loosen up in the steam.

Finally, serve this Methi Garic Chicken with a thick tomato dal and some chutney.