Subj : Methi Chicken
To   : All
From : Ben Collver
Date : Wed Mar 27 2024 07:26:35

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Methi Chicken
Categories: Chicken, Indian
     Yield: 1 Batch

MMMMM--------------------------MARINADE-------------------------------
   800 g  Chicken
     2 lg Onions; sliced
 1 1/2 tb Ginger-garlic paste
     2 tb Yogurt
     3 tb Vinegar
     2    Green chillies; up to 3,
          -slit
     1 tb Chilli powde; or to taste
   1/2 ts Turmeric powder
          Salt; to taste
     2 tb Mustard oil, vegetable oil,
          -or sunflower oil

MMMMM---------------------------CURRY--------------------------------
     1    Onion; sliced
     6 cl Garlic; up to 7, sliced
     1    Bay leaf
   1/2 ts Methi seeds (fenugreek
          -seeds)
     1    Cinnamon stick
     3    Green cardamom; up to 4
     5    Cloves; up to 6
     1 ts Sugar
     3 tb Mustard oil, vegetable oil,
          -or sunflower oil
     1 bn Coriander; chopped

 In a large bowl, put all the ingredients under marination and mix
 everything well with hands.

 Keep aside for an hour or 2. If possible keep it marinated in the
 fridge overnight.

 Heat a thick bottomed pan on medium heat, then add the mustard oil (if
 using mustard oil then let the oil heat up to a smoking point and then
 reduce the heat).

 When oil is hot add the bay leaf, slightly crushed cinnamon, cardamom
 and cloves. When you get the beautiful aroma then add the methi seeds.

 When the methi seeds sizzles, add the sliced garlic and fry for few
 seconds until the golden (make sure it doesn't burn) then add the
 sliced onions and fry until translucent.

 Now pour in the marinated chicken along with the marination and keep
 on sautéing on medium heat, stirring continuously. The chicken will
 release lot of water.

 Cook it uncovered for 15-20 minutes till the chicken is almost done
 and the oil separates from the masala.

 Add half cup of warm water and mix everything well. Check for the
 seasoning, add salt and sugar if required.

 Cover and cook on low heat for another 10-15 minutes.

 When the chicken is completely cooked, crank up the flame and fry the
 chicken till its semi dry and tou see oil separating from the gravy.

 Garnish with Coriander leaves and serve it with luchi, roti or rice.

 Notes:

 I used mustard oil but you can also use sunflower oil or vegetable
 oil as well.

 I used white wine vinegar.

 Recipe by Arpita Nath

 Recipe FROM: <https://thegastronomicbong.com/methi-chicken/>

MMMMM
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