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Methi Chicken

£3.25
Cook
Cook 25 mins
Country
India
Dietary
GF
Includes
Veg Option
Prep
Prep 10 mins
Region
Hyderabad
Serves
Serves 4 (or 2 twice)
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Product Details

Methi Chicken is one of the most popular delicious dishes from the Hyderabadi cuisine. Kasuri Methi (Fenugreek) is a popular spice of Middle East, Asia and especially in India. Kasuri Methi leaves are generally used for flavoring purpose. Our Chicken Methi recipe, (which translates as fenugreek), and in this dish it's the leaves that are used rather than the seeds or ground spice. In their dried form, they really pack a punch with quite an earthy flavour.

Kit Contains:

Tyga Masala No. 5 Ginger & Garlic Paste Methi Sachet Tyga Masala No. 2 Kashmiri Chilli Tyga Masala No. 6

You will need to buy: 750g chicken 2 onions 2 tomatoes 4 tbsp vegetable oil/rapeseed oil/olive oil 2 tbsp coriander leaves 1 tbsp tomato puree 1 pinch of salt 300g rice

Prep:

  1. Finely dice the onions.
  2. Chop the chicken into bite size chunks.
  3. Finely chop one tomato and cut the other into 8 pieces.
  4. Chop the coriander leaves, keeping separate.
  5. If you dislike whole spices, grind Tyga Masala No. 5 in a pestle and mortar.

Cook:

  1. Heat 3 tbs oil in a frying pan over a high heat and add the onions, Ginger & Garlic Paste, Tyga Masala No. 6, Methi leaf sachet, finely chopped tomato, the ground or whole spices from Tyga Masala No. 5 and 1 tsp salt. Stir continuously, for 4 minutes.
  2. Reduce to a medium heat and add Tyga Masala No. 2, Tomato Puree and Kashmiri Chilli (1 tsp for mild, 2 tsp for medium and 3 tsp for hot), Stir continuously for 30 seconds.
  3. Add 300ml water and simmer for 2 minutes, stirring occasionally.
  4. Add chicken, cover with a lid and cook for 15 minutes or until chicken is cooked through. Stir occasionally.
  5. Add the tomato cut into 8 pieces, cover and cook for a further 5 minutes.
  6. Sprinkle with the coriander leaves.

Vegetarian: Courgette Methi Prep

  1. Finely dice 2 onions. 2.Cut 4 large courgettes into bite size chunks.
  2. Finely chop one tomato and cut the other into 8 pieces.
  3. Chop the coriander leaves, keeping separate.
  4. If you dislike whole spices, grind Tyga Masala No. 5 in a pestle and mortar.

Cook

  1. As recipe.
  2. As recipe.
  3. As recipe.
  4. Add courgette , cover with a lid and cook for 10 - 15 minutes or until cooked through. Stir occasionally.
  5. Add the tomato cut into 8 pieces, cover and cook for a further 5 minutes.
  6. Sprinkle with the coriander leaves.

Ingredients: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 5: (cloves, green cardamom pods). Tyga Masala No. 6: (coriander leaf, green cardamom pods). Tyga Masala No. 2: (Garam Masala, Coriander, Cumin & Turmeric). Kashmiri Chilli. Methi sachet.

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