HEALTHY METHI CHICKEN CURRY RECIPE

METHI CHICKEN

HEALTHY METHI CHICKEN RECIPE

IN  THIS ARTICLE WE DISCUSS ABOUT THE HEALTHY METHI CHICKEN CURRY RECIPE AND THE PRODUCT WHICH ARE USING IN THIS RECIPE TO MAKE IT DELICIOUS LETS HAVE A LOOK  HOW METHI CHICKEN CURRY MADE👇

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INGREDIENTS:

For Marination:

• 500 grams boneless chicken, cut into scaled down pieces
• 1/2 cup yogurt (Greek yogurt or hung yogurt functions admirably)
• 1 teaspoon ginger-garlic glue
• 1/2 teaspoon turmeric powder
• 1 teaspoon red stew powder (change in accordance with your flavor inclination)
• Salt to taste

For the Curry:

• 2 cups new fenugreek leaves (methi), washed and finely cleaved
• 2 tablespoons oil (ideally olive oil or any cooking oil of your decision)
• 1 teaspoon cumin seeds
• 1 huge onion, finely hacked
• 2 tomatoes, finely hacked
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• Salt to taste
• New coriander leaves for embellish (discretionary)

Directions:

• In a bowl, consolidate the yogurt, ginger-garlic glue, turmeric powder, red bean stew powder, and salt to make the marinade. Add the chicken parts of the marinade, it are very much covered to guarantee they. Cover and refrigerate for no less than 30 minutes or longer for better character.

• In the wake of marinating the chicken, heat the oil in an enormous skillet or dish over medium intensity. Add the cumin seeds and let them splutter.

• Add the finely cleaved onions and sauté until they become delicate and clear.

• Add the cleaved tomatoes and cook until they become soft and the oil begins to isolate from the combination.

• Mix in the coriander powder, cumin powder, garam masala, and salt. Cook for several minutes until the flavors are all around integrated.

• Add the marinated chicken to the skillet. Cook the chicken on medium-high intensity for around 5-7 minutes, blending sometimes until it's at this point not pink.

• Diminish the intensity to low and add the finely slashed methi (fenugreek passes on) to the chicken. Keep on cooking for an extra 5-7 minutes or until the methi leaves wither and mix into the curry.

• In the event that the curry is excessively thick, you can add a little water to accomplish your ideal consistency.

• When the chicken is cooked through, and the methi is all around consolidated, taste the curry and change the flavoring if necessary.

• Decorate with new coriander leaves whenever wanted.

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NOTE:

Serve your sound Methi Chicken Curry with earthy colored rice or entire wheat roti for a nutritious and tasty feast. The fenugreek leaves add an exceptional flavor and medical advantages to this dish. Appreciate!