Tuesday, January 26, 2010

Cooking with Love-ly Greens

Upon kind request from my dear husband, I have been cooking all sorts of greens, lately. So much that, I wanted to add greens to all my dishes.

When I googled for a chicken recipe with greens, came across quite a few interesting combination, and finally settled for the one in this page. This recipe seemed very simple and also suited me. I modified a little, well, mostly the method and consistency and tossed in a few additional ingredients.

Methi and Chicken is an authentic hyderabadi recipe. The soft chicken complements the slightly bitter methi well, and the tangy tomato gravy adds an additional taste to this curry.



  • Onion - 2 [very finely chopped]
  • Tomato - 2 [blend to a coarse paste]
  • Fresh Methi leaves - 1 bunch
  • Ginger Garlic paste - 2tsp
  • Chicken - 0.7 lb - 1 lb.
  • Coriander powder - 1 tbsp
  • Cumin powder - 1tsp
  • Turmeric powder - 1tsp
  • Yogurt - 1 tbsp
  • Red chili powder - 3tsp or as required.
  • Cumin seeds - 1/2 tsp
  • Oil - 3tbsp
  • Coriander leaves - 4-6 stalks.

Wash and marinate the chicken with 1/2 tsp salt and turmeric powder for 10 minutes.

Take a heavy-bottomed pan, heat oil, splutter the mustard seeds, cumin seeds, cardamon, clove and curry leaves. Add the onion and fry till nice brown. Add the ginger garlic paste and fry till the raw smell goes.

Add cumin powder, coriander powder and red chili powder and fry for 1 minute. Now add the chicken pieces and toss everything to coat the chicken well. Cover and cook for 15 minutes in a low flame, till the chicken is tender.

Now add the methi leaves and cook for another 2 minutes in a medium flame uncovered, till the methi leaves starts to wilt.

Add the tomato puree along with yogurt and 1/2 cup water and bring to boil. Cook for another 10-15 minutes until the oil oozes out. Add coriander leaves and switch off.

Note: For the chicken to be tender, after thawing, transfer the chicken to a Ziploc bag. Take a big, nice pestle or any similar tool and beat the chicken on both sides, taking care not to crush the chicken or tear the bag. This helped me especially when I used frozen poultry.

Sending this recipe to the event Served with Love, organized by Gourmet Affair.


  1. Oh looks delcious. I think would be perfect with paratha..

  2. The gravy sounds and looks really yummy...I have bookmarked your recipe to try it on later :)

  3. Oh wow!!! excellent click and curry looks yummy and awesome..

  4. Wow wat a beautiful methi chicken, really tempting..

  5. Methi chicken looks really tempting

  6. Beautifully done and looks very tasty.

  7. I wanted to try this dish but always forgot at the last minutes..very tasty and mouth-watering chicken curry with methi leaves:)

  8. Such lovely clicks....am glad I came across your blog...and thanks for the event entry.


  9. So yummy Kalai, feel like having it right away.

  10. Methi chicken really looks very tempting and nice clicks Kalai.
    Regarding panagalkandu - I don't think we get it here in US, but recently saw palm jaggery in of the store.

  11. What's in a name - indeed, paratha & methi chicken definitely is a good combo

    Gita- Try and let me know how it turned out.

    Thanks Sarah & Arundhuthi - But I never liked my photos..always feel, something is missing!

    Thanks Priya, Shahana, Sunitha, treat & trick.

    Padma- Thanks for the info, will ask my mom to get it when she comes here.

  12. Sara - Definitely you should try this. If you have a different recipe, I would be glad to know. Will wait for your post about Methi chicken!