Recipe for Methi Chicken pakistani


  • 1 – Bunch Methi Leaves, washed and finely chopped
  • 1/2 lbs – Chicken thigh/ breast cut into bit size pieces
  • 1 1/2 - Tomatoe, finely chopped
  • 1 – Big size onion, finely chopped
  • 1Tsp - cumin seeds
  • 1/2 cup – Yogurt, whisk with some water
  • 2-3 Green chillies ( as per your choice)
  • 1Tsp – Red chilli pwd
  • 1/2 Tsp – Turmeric pwd
  • 1TBSP – coriander pwd
  • 1 Tbsp – Ginger Garlic Paste (I call it GGP … homemade or store brought.
  • 1/2 Tsp – Garam Masala
  • 2-3 TBSP – oil
  • Salt as per taste.
  • Few finely chopped coriander leaves for garnish.

Cooking Directions

In a pan heat the oil and add cumin seeds. once the cumin seeds sputters, add the onions and some salt (salt helps to ooze out the moisture from the onions and help cooking it faster).

Cook the onion till it is golden brown in color.

Then add the turmeric pwd, GGP and cook them for another 1-2 mins (till the raw smells goes aways .. VERY important).

Now add the tomato, red chilli pwd, green chillies, whisked yogurt, corriander pwd and add some water (around 1/4 – 1/2 cup- to avoid burning the masala and also it helps to tomatoe cook faster). Close with lid and cook on medium flame till the oil oozes out.

Once the tomato oozes out water add the methi leaves. Cook for another 1 -2 mins.

Now add the chicken pieces, mix it and cook it for another 7 minutes with lid on and chicken is 70% cooked.

Increase the flame to medium – high and cook the chicken for another 3-4 mins till its becomes dry(like the above pic).

Garnish the chicken with garam masala pwd and coriander leaves.Serve with rotis,rice or dosa.

Methi Chicken pakistani Photos

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