Methi Chicken
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Ingredients
- 700 g chicken thigh fillets, diced
- 80 g fresh fenugreek leaves
- 1 onion, finely chopped
- 4 garlic cloves
- 15 g fresh ginger, grated
- 250 g tomatoes, finely chopped
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp garam masala
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 352 kcal
- Protein
- 36.8 g
- Carbohydrate
- 8.1 g
- of which sugars
- 3.9 g
- Fat
- 18.6 g
- of which saturates
- 3 g
- Fibre
- 2.2 g
- Salt
- 0.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a pan and cook the chopped onion over medium heat for 8 minutes until golden.
- 2
Add the garlic and ginger and the chicken, and brown for 6 minutes.
- 3
Stir in the ground turmeric and chilli powder, then add the chopped tomatoes and cook for 7 minutes until softened.
- 4
Roughly chop the fenugreek leaves and stir them in with 100ml water.
- 5
Cover and simmer for 15 minutes, stirring occasionally, until the chicken is cooked through with no pink remaining.
- 6
Stir in the garam masala and serve with rice or flatbread.
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