In the next recipe in the BIR curry series, I decided to share a lovely chicken methi recipe. This is a really simple and fast one to make and if you love the savoury flavour of fenugreek (methi) it’ll hit the spot just perfectly.
As ever with the BIR curries you are going to need to have pre-prepared your curry base gravy. I used some of my almost everlasting stock of Misty Ricardo base sauce for this. The link is down in the Ingredients section so you can go and make your own before getting started if needed.
I thought I’d introduce you to a new British Indian curry recipe Youtube channel too. This time it’s Al’s Kitchen and he’s got a nice big collection of videos for you to follow if you enjoy cooking this style of spicy food. Check his channel out.
Al’s Kitchen Chicken Methi Recipe
For all you video watchers, here’s Al’s Youtube video of his recipe for methi chicken. Simple but packed with delicious flavours.
As usual with me, I made a couple of small changes to the recipe shown in the clip above. You don’t have to do the same as me. If you prefer, simply follow Al’s version.
So I actually didn’t have any plain yoghurt when I did this one, so I left it out. Unsurprisingly. But I replaced it with a second ladle of base gravy to end up with more of that wonderful sauce.
I also added the methi leaves after the first dose of gravy – not before as Al does. This was just my way of ensuring not to burn those savoury dried leaves.
- coriander powder, 1 tsp
- cumin powder, 1 tsp
- Mix Powder (or regular curry powder), 1 tsp
- dried methi leaves, 1 tbsp
- turmeric, 0.5 tsp
- cinnamon stick, approx 1 inch piece
- chilli powder, 0.5 tsp
- black pepper, 0.33 tsp
- garlic ginger paste, 1 tbsp
- small onion, finely chopped
- blended tinned tomatoes, 4 tbsp
- pre-cooked chicken pieces, approx 1 breast cut into bite-sized pieces
- Base Gravy, approx 250 ml
- salt, to taste
- (optional) plain low fat yoghurt, 1 tbsp (see Al’s video if you want to use this)
First heat up your pan or wok and add the cooking oil. Then add the finely chopped onion and cook until it starts to go translucent. Add the cinnamon stick.
Next add the garlic ginger paste (or equivalent freshly chopped garlic cloves and ginger root). Stir it into the onion and cook for a minute or so.
Then add the powdered spices – the coriander powder, cumin powder, Mix Powder, turmeric, chili powder and black pepper. Do not add the methi leaves at this point. They go into the recipe a little later on.
Stir the spices into the onions, garlic and ginger and add a touch of Base Gravy to cool things down a little and prevent burning. After another minute or so, add the blended tomatoes and stir them into the other ingredients to get your base curry sauce.
Cook the sauce vigorously until the oil begins to separate and then add the pre-cooked chicken. Stir to coat the chicken in the curry sauce.
Add the first ladle (approx 100ml) of Base Gravy and stir to combine the ingredients. Get it simmering vigorously and try not to stir too much at this point. Just let it bubble away until you see oil beginning to separate.
Then add the methi leaves. Stir and scrape any caramelised sauce from the inside and bottom of pan. Add the second ladle of Base Gravy. Just stir it enough to combine everything and then let it simmer again.
Garnish and Serve
Once the oil has begun to rise again and the sauce has reached a nice thick consistency, that’s it. I told you this one was easy.
As usual, garnish with some freshly chopped coriander (cilantro) and serve it up with either your favourite rice (boiled, steamed or pilao) or a selection of Indian breads (naan or rotis).
I love fenugreek so this chicken methi recipe is one of my new favourites. Let me know what you think in the comments.