Methi Chicken

I wish I had some fresh or frozen fenugreek when I set out to make this. I even wish I had a whole chicken, but I just had drumsticks. Therefore, I set out to make methi chicken with two fundamental handicaps: a lack of fenugreek and a lack of chicken. The sauce was a sweet spicy onion sauce, which was a departure from the regular tomato heavy sauces used in Indian cooking. I would use smaller chicken parts less time, as this gravy does not work well with roti or rice.

1 large yellow onion

6 drumsticks (you can one small chicken too)

½ cup yoghurt

1 tomato

1 “piece ginger

5 pieces of garlic

½ Tspn fenugreek seeds

1 tsp. each of coriander powder and cumin powder

½ tsp. turmeric

3 bay leaves

1 tbsp. kasoori methi

2 tsp. tandoori masala

1. Heat some oil in a pan. Make gashes in the chicken. Brown the chicken while sprinkling 1 tsp. tandoori masala and salt on it. Keep aside.

2. Add the bay leaves and fenugreek seeds. Wait until you heat a splutter.

3. Add the onion and fry until golden brown.

4. Meanwhile, blend the tomato, ginger, chilies, and garlic.

5. Add to the onion mixture. Add the spices (coriander, cumin, turmeric, and balance tandoor masala) and yoghurt.

6. Sauté for 5 minutes. Now blend the sauce until it is thick but not a puree. Add salt.

7. Add the chicken. Cover and cook for 15 minutes while adjusting for more water if necessary.

8. When done, add kasoori methi.