Methi Chicken Gravy

A hearty, spicy, creamy chicken gravy with the flavor and fragrance of dried fenugreek leaves in every bite!

The one thing I’ve learned while cooking and the best tip I can give to someone who is new to the kitchen or struggles to cook without a recipe is, “Cook with all your senses. Taste and smell as you go. Adjust the spices accordingly“.

This is the mantra I’ve been following and it has created magic every single time.

Yes, a recipe is very helpful but not everyone has the same spice preference, so use the recipe as a guide and adjust as you go. Mind you, this rule doesn’t apply while Baking but applies to everything else.

This recipe was born on a super lazy day a while ago and I had proudly named it, “DUMP-IN-WHAT-YOU-HAVE CHICKEN GRAVY” because that’s exactly what I did and it turned out to be a hit with the mister. Have been cooking it every other day ever since!

INGREDIENTS:

1/2 Kg Chicken (With/without bone)

1 Large onion thinly sliced

3-4 Green chilies finely chopped

1 tbsp Ginger Garlic paste

1 cube Chicken Stock

3/4 tsp Red chili Powder

3/4 tsp Red chili flakes

1/4 tsp Turmeric Powder

1/4 tsp Coriander powder

1/4 tsp Chaat masala powder

1/4 tsp Garam Masala powder

1 tbsp or more whisked yogurt

1 tbsp or more Cashew Powder

1-2 tsp Kasuri Methi

Salt to taste

Coriander leaves to garnish

Note:

*Adjust spices according to your palate.

*To make it more creamy, you can add 1 Tbsp Cream

*I generally make wheat crepes to go with this gravy but you can serve it with any roti you like.

METHOD:

In a pot, heat some ghee and oil to fry the onions. Fry onions till golden brown along with the green chilies. Add ginger-garlic paste, chicken cube and saute well. Add all the spices with very little water (to ensure the spices don’t burn), and saute well.

Add chicken, combine with the masala and cook with the lid closed. When the chicken is half cooked, add yogurt, combine and then add the cashew powder and combine. Cook without the lid on. The gravy will now become creamy. Add the Kasuri methi, stir, and bring it to a boil. Top with chopped coriander leaves.