Tender chicken pieces simmered in a fragrant, savory gravy with fresh fenugreek leaves. The slight bitterness of methi is perfectly balanced by the tang of yogurt and spices, creating a uniquely delicious North Indian curry that pairs wonderfully with naan or roti.
Prep20 min
Cook40 min
Servings4
Serving size: 1 cup
412cal
43gprotein
15gcarbs
20g
Ingredients
500 g Boneless Chicken (Cut into 1.5-inch pieces)
2 cup Fresh Methi Leaves (Tightly packed and chopped)
A classic Gujarati flatbread, Rotli (or Phulka) is incredibly soft, thin, and puffs up beautifully. Made with just whole wheat flour, water, and a touch of salt, it's the perfect everyday bread to accompany any sabzi, dal, or curry.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Methi Chicken Curry, Rotli and Kachumber Salad
Iron-boosting Methi Marghi with soft Rotli and fresh salad. Aromatic, protein-packed, and homestyle comfort!
This gujarati dish is perfect for dinner. With 752.09 calories and 52.79g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
1 tsp Garam Masala
1 tbsp Kasuri Methi (Dried fenugreek leaves)
1.5 tsp Salt (Or to taste)
1 cup Water (As needed for gravy)
2 tbsp Fresh Cream (Optional, for richness)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, whisked curd, 1 tbsp ginger-garlic paste, turmeric powder, 0.5 tsp red chili powder, and 0.5 tsp salt.
Mix thoroughly to ensure each piece of chicken is evenly coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2
Prepare the Methi Leaves
Place the chopped fresh methi leaves in a colander and wash them thoroughly under cold running water.
Transfer the leaves to a bowl, sprinkle with 0.5 tsp of salt, and mix well. Let them rest for 10-15 minutes.
Firmly squeeze the leaves between your palms to extract and discard the bitter green juice. Set the squeezed leaves aside. This step is crucial for a balanced flavor.
3
Create the Curry Base (Masala)
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and allow them to splutter for about 30 seconds.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn soft and golden brown.
Add the remaining 0.5 tbsp ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
Stir in the tomato puree, remaining 0.5 tsp red chili powder, coriander powder, and the remaining 0.5 tsp salt. Cook this masala for 8-10 minutes, stirring occasionally, until it thickens and you see oil separating from the sides.
4
Cook the Chicken
Add the marinated chicken along with all the marinade to the pan. Increase the heat to medium-high and sauté for 4-5 minutes, stirring, until the chicken is sealed and no longer pink.
Reduce the heat to low, cover the pan with a lid, and let the chicken simmer for 15-20 minutes. Stir every few minutes to prevent sticking.
Cook until the chicken is tender and fully cooked through.
5
Finish the Curry
Once the chicken is cooked, add the prepared (squeezed) fresh methi leaves. Stir well and cook for 4-5 minutes until the leaves are wilted and integrated into the gravy.
Crush the kasuri methi between your palms to release its aroma and add it to the pan, along with the garam masala. Mix well.
Pour in 1 cup of water (or more for a thinner gravy). Bring the curry to a gentle simmer and cook for 2-3 more minutes for the flavors to meld.
If using, turn off the heat and stir in the fresh cream for a richer, creamier finish.
6
Garnish and Serve
Garnish with freshly chopped coriander leaves.
Serve hot with naan, roti, or steamed basmati rice.
292cal
8gprotein
44gcarbs
11gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed)
0.5 tsp Salt
1 tbsp Oil (Any neutral vegetable oil)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine 2 cups of atta and 1/2 tsp of salt.
Add 1 tbsp of oil and mix it into the flour with your fingertips.
Gradually add lukewarm water, a little at a time, and begin to gather the flour to form a dough.
Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until you have a soft, smooth, and pliable dough. It should be softer than puri dough but not sticky.
2
Rest the Dough
Cover the dough with a damp kitchen towel or a lid.
Let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotlis.
3
Divide and Roll
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it slightly, and dip it in the dry atta for dusting.
On a clean, flat surface (patlo/rolling board), roll the ball into a thin, even circle of about 6-7 inches in diameter. Use minimal flour for dusting to avoid making the rotli dry.
4
Cook the Rotli on the Tawa
Heat a tawa (griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
Carefully place the rolled rotli on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
Using tongs, flip the rotli. Cook the other side for about 30-40 seconds, until light brown spots appear.
5
Puff the Rotli on Direct Flame
Using tongs, carefully lift the rotli off the tawa and place it directly on a high gas flame.
The rotli will puff up like a balloon within seconds.
Immediately flip it to cook the other side on the flame for just 2-3 seconds.
Remove from the flame.
6
Finish and Serve
Place the hot, puffed rotli in a casserole or on a plate and immediately brush the top with melted ghee.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
