Methi Chicken with Missi Roti

Instructions

1. 1

   Marinate the Chicken

   • In a large bowl, combine the chicken pieces with curd, ginger-garlic paste, turmeric powder, red chili powder, and 0.5 tsp of the salt.
   • Mix thoroughly to ensure each piece of chicken is evenly coated.
   • Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
2. 2

   Prepare the Gravy Base

   • Heat ghee in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
   • Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are soft and golden brown.
   • Add the slit green chilies and tomato puree. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the masala.
   • Stir in the coriander powder and cook for another minute.
3. 3

   Cook the Chicken and Methi

   • Add the marinated chicken to the pan. Increase the heat to medium-high and cook for 5-7 minutes, stirring, until the chicken is lightly seared and no longer pink on the outside.
   • Add the chopped fresh methi leaves. Sauté for 3-4 minutes until the leaves wilt and reduce in volume, releasing their aroma.
4. 4

   Simmer the Curry

   • Stir in the cashew paste, 1 cup of warm water, and the remaining 0.75 tsp of salt. Mix well to combine everything.
   • Bring the curry to a gentle boil, then immediately reduce the heat to low.
   • Cover the pan and let it simmer for 15-20 minutes, or until the chicken is tender and fully cooked. The gravy should thicken nicely.
5. 5

   Finish and Serve

   • Uncover the pan. Stir in the garam masala and the crushed kasuri methi. The kasuri methi adds a final layer of fenugreek flavor.
   • Gently mix and cook for one more minute.
   • Turn off the heat and let the curry rest for 5-10 minutes to allow the flavors to meld.
   • Serve hot with naan, roti, or steamed rice.