Hyderabadi Methi Chicken

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I finally nailed the version of the Hyderabadi Methi Chicken that we had once eaten, once, many years ago.

I can’t believe I finally did it. I can't believe how simple it is. I can't believe it took me this long.

My husband and I were in Bangalore India. We had been regularly going to this place called Lazeez, for their delicious chicken rolls. That day however, we decided to go to hole in the wall place that was on the floor above Lazeez, and simply said Tandoori Restaurant. My husband and I looked at each other, and decided to give it a go. We sat down at a table and got a single page menu. For some reason, my husband immediately gravitated towards the Hyderabadi Methi chicken. He just wanted to have that, some rice and some naan. So that’s what we ordered.

Gluten free, creamy and without nuts.

It was some of the most delicious chicken that we had eaten. I tried on so many occasions to duplicate it. There have been many good iterations but nothing was just right till I decided to make this version today.

The main thing with this dish is how to make fenugreek or methi the star.

I'm shocked at myself at how easy this version is.

The inspiration for this dish was mainly to get around the inconsistency of what happens with the onions most of the times. Most often, cooking the dish like my mom or grandmother did does not work. Their method was to make a paste of the onion, garlic, ginger paste and then fry it till that was reddish brown. That doesn't work quite so well here I've noticed.

Often, the raw garlic will give the onion garlic ginger puree a greenish color which ends up making the dish bitter. To get around that, I have been coarsely chopping the onions, garlic and ginger, sauteing it and then blending it. This move has really changed the profile and ease of the dish.

The other modification that I have made, that really speeds up the cooking of the dish is to use a deep saute pan (this is not a sponsored post, just a visual). This is a good substitute for the handi or flat based pot that is usually used to cook dishes like this.

Finally, to make this a complete meal, pair it with the hasslefree basmati rice and kachumber salad!

INGREDIENTS

• 4-6 tsp Tandoori Masala

• 1 tsp teaspoon turmeric powder (optional)

• 1 teaspoon chili powder (optional)

• 1-1.5 pound chicken thighs (5-6) at room temperature

• 2 tablespoon vegetable/canola oil.

• 1 big yellow onion

• 3-4 garlic pods

• 3-4 inch garlic root

• 1 cup greek yogurt, whole milk

• 1 table spoon corn flour or chic pea flour

• 1-1.5 tablespoon dry methi leaves (fenugreek)

• salt

PROCESS:

1. Taste Tandoori Masala. Check salt and heat. Add salt during seasoning if needed. If it is not as spicy as you would like, add some chili powder during seasoning the chicken.

2. Sprinkle and rub the tandoori masala on thighs and let sit while you prep everything.

3. Peel onions and cut into big cubes. Peel garlic cloves and ginger root.

4. Add oil to a walk, heat on high, add the onion, garlic and ginger. Saute for about 7-10 minutes till reddish brown.

5. Remove the onion, garlic and ginger saute from pan and place in cuisiart/blender jar. Add greek yogurt and blend. Add the corn flour/chic pea flour and give it a whir.

6. Add oil in a wok or flat pan and heat to medium high. Add spice rubbed chicken pieces Fry on each side for 10 minutes each.

7. Next, add the onion yogurt mixture in and coat chicken pieces well. Cover. Cook for 15 minutes.

8. Uncover. Add the Methi leaves. Stir. cover and cook for another 15 minutes.

9. Turn off the stove. Serve with paratha or rice

Please email me at lovecookyoga@gmail.com if anything is unclear or if you have any questions. If you try this recipe and it works for you or made modifications, please leave a comment to let the community know.

Thanks!