Recipe: Delicious Methi Aloo wala Chicken curry

Methi Aloo wala Chicken curry. Saagwala Chicken recipe is one of the finest and healthiest of all the chicken recipes. Saagwala Chicken which is packed with flavour and taste from the fresh spinach along with a perfect blend of spices. Serve it along with Jeera Pulao or Butter Naan for a delicious dinner.

Garnished with green chilli and coriander leaves. Served with rice or flat bread/Chapatti. #curry #spices #chicken #potato #seasonsupply #tasty #qeema Spicy Malvani chicken curry has dry roasted and freshly ground Malvani masala and coconut paste cooked together into a fiery masala. The chicken is then sautéed along with water and cooked over a low flame until the gravy thickens and the chicken turns tender. You can cook Methi Aloo wala Chicken curry using 20 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Methi Aloo wala Chicken curry

It's 500 g of Chicken.
You need 1 cup of methi cut.
You need 1 of Big potato.
Prepare 3 of tomatoes.
You need 2 of cloves.
It's 1 inch of cinnamon.
Prepare 1 of Bay leaf.
You need 2 of cardamoms.
You need 4 of Black pepper powder.
Prepare 1 tsp of shahi jeera(cumin seeds).
It's 2 of Big onions chopped.
It's 2 tbsp of ginger garlic paste.
It's 2 tsp of chilli powder.
You need 1 tsp of chicken masala.
Prepare 1/2 tsp of turmeric powder.
It's 1 tsp of coriander powder.
Prepare as needed of Oil.
Prepare Handful of Coriander leaves.
It's as needed of Water.
You need to taste of Salt.

A simple and quick recipe, Malvani chicken curry makes for a perfect lunch or dinner dish when served with rice or roti. Add the marinated chicken and potato. Mix it well and cover it with a lid. Now add the chopped fresh Methi (Fenugreek) leaves and mix well (Note to add methi leaves when chicken is almost done, which maintain its fragrance and enhance the.

Methi Aloo wala Chicken curry step by step

Heat oil in a kadai and trow in all the spices (clove, cardmom, bayleaf, cinnamon, black pepper, jeera). When good aroma comes, Add in the Chopped prions and stir them to golden brown..
Once they have browned golden, add the ginger garlic paste and give a good stir until the raw smell goes off. Add the washed chicken and potatoes to it and let them turn white..
Once the chicken turn white add the curry powders (chilli, coriander, turmeric, chicken masala). Let it roast for few minutes and then Add the washed methi chopped and cook till water is absorbed frm methi..
Grind the tomatoes to a paste and add the paste to the chicken mixture in kadai and let it cook for sometime. Add required water as per gravy required and switch off the flame once they start boiling. Garnish it with coriander leaves and serve them with rotis or rice..

A paratha (pronounced [pəˈrɑːtʰə]) is a flatbread native to the Indian subcontinent, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives and Myanmar, where wheat is the traditional staple. Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough.. Methi chicken is one of the most flavorful, delicious & simple dish made by simmering chicken in moderately spicy masala along with fenugreek leaves aka methi. It goes well with plain rice, roti, naan or with paratha. Methi leaves are one of the most commonly used greens in India.