Chicken Methi (Methi Murgh)

Methi means Fenugreek, which is the distinctive flavour of this delicious dish and adds a lovely unique taste contrasted with the tantalising spices of our Tikka Masala paste. I use fresh Fenugreek leaves here, although the seeds are also widely used as a spice in cooking in many cuisines. You can get Fenugreek leaves from most Asian supermarkets.

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 30 mins
Difficulty: Moderate

Spiciness

If you like this recipe try these

Chicken Dhansak

Chicken Cooked with Spinach Leaves (Hariyali Murgh)

This recipe features

Ingredients

250g methi leaves (fresh fenugreek leaves)
450g chicken, diced
2 tbsp vegetable oil
3 tbsp Patak's Tikka Masala Paste
150g onions, sliced
150g chopped tomatoes, canned or fresh
2 tbsp cream or natural yoghurt
1 tbsp fresh coriander, chopped
½ tsp sugar
salt, to taste

Methods

Chop the methi (fenugreek) leaves and rub with 1 tsp salt. Squeeze well and allow the bitter juices to separate out. Place in a colander and rinse with cold water - squeeze out the excess moisture.
Heat the oil in a pan and fry the sliced onions for 2 minutes. Add the Patak's Tikka Masala Paste, sprinkle with water and continue to fry for 2 minutes. Add the chopped tomatoes and cook for 3 - 5 minutes.
Add the methi (fenugreek) leaves and the diced chicken and continue to cook for 10 - 15 minutes or until the chicken is cooked through (sprinkle with a little water if the masala seems too dry).
Add the cream (or yoghurt), sugar, fresh coriander and salt if required and cook for another 2 - 3 minutes.
Serve hot with rice and Patak's Naan Breads.