Patak's Chicken Methi (methi Murgh)
Over a year ago
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Ingredients
- 250g Methi leaves (fresh fenugreek leaves)
- 450g Chicken. diced
- 2 tbsp. Vegetable oil
- 3 tbsp. Patak's Tikka Masala Paste
- 150g Onions. sliced
- 150g Chopped tomatoes. canned or fresh
- 2 tbsp. Cream or natural yoghurt
- 1 tbsp. Fresh coriander. chopped
- 0.5 tsp. Sugar
- to taste Salt
Accompaniment
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Description
Methi means Fenugreek, which is the distinctive flavour of this delicious dish and adds a lovely unique taste contrasted with the tantalising spices of our Tikka Masala paste.
Method
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1
1.Chop the methi (fenugreek) leaves and rub with 1 tsp salt. Squeeze well and allow the bitter juices to separate out. Place in a colander and rinse with cold water - squeeze out the excess moisture.
2.Heat the oil in a pan and fry the sliced onions for 2 minutes. Add the Patak's Tikka Masala Paste, sprinkle with water and continue to fry for 2 minutes. Add the chopped tomatoes and cook for 3 - 5 minutes.
3.Add the methi (fenugreek) leaves and the diced chicken and continue to cook for 10 - 15 minutes or until the chicken is cooked through (sprinkle with a little water if the masala seems too dry).
4.Add the cream (or yoghurt), sugar, fresh coriander and salt if required and cook for another 2 - 3 minutes.
5.Serve hot with rice and Patak's Naan Breads.
Chef's Tips
I use fresh Fenugreek leaves here, although the seeds are also widely used as a spice in cooking in many cuisines. You can get Fenugreek leaves from most Asian supermarkets
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