Methi Chicken with Pilau Rice

Rated 2/5 from 3 Customer Reviews

Methi chicken is a deliciously fragrant curry from the north of India. The chicken is first marinated in spiced yogurt with the key flavour coming from the fenugreek (methi) leaves.

It’s not a particularly well-known curry ingredient in the west, but gives that really distinctive and appetising scent that you instantly associate with Indian restaurants.

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  • 500g skinless chicken thighs
  • 3 medium onions 
  • 3 cloves of garlic
  • Fresh ginger 
  • 200g spinach
  • 150g full fat natural yogurt (not Greek yogurt or set yogurt)
  • 2 tbsp tomato puree
  • 300g basmati or standard long grain rice (not easy cook)
  • Large lidded pan
  • Medium saucepan
  • Mixing bowl

PREP TIME: 15 minutes

COOK TIME: 55 minutes

HEAT RATING: 2/5

SERVES 4

CHICKEN MARINADE: Fenugreek leaf, coriander, Kashmiri chilli, turmeric, ground fenugreek
WHOLE SPICES: Green cardamon, black cardamon, cinnamon, bay
GARAM MASALA: Coriander leaf, fenugreek leaf, cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg
CUMIN SEEDS.

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2/5

This is a bit watery if done according to the recipe. Would use less yogurt next time.

Spicery Customer