Methi Chicken

The use of Fenugreek dates back as far as six thousand years ago.  Through discoveries, Archaeologists believe this spice was used as early as 4000 BC, when remains of this herb where discovered in Tell Halal, Iraq. (Ancient Mesopatamia).

 Fenugreek has a long history as both a culinary and medicinal herb in the ancient world. It was one of the spices the Egyptians used for embalming, and  the Greeks and Romans used it for cattle fodder . It was grown extensively in the imperial gardens of  Charlemagne. 

 Formerly used as a yellow dye. The leaves are dried and used as an insect repellent in grain storage. In various areas of North Africa the seeds (ground into a paste) were traditionally eaten by women to gain weight, in combination  with sugar and olive oil. The seeds are still used for weight gain in Libya and other areas. They are also an important source of diosgenin, which is widely used in the production of steroids (which probably accounts for the weight  gain), sex hormones, oral contraceptives and veterinary medicines. 

 Today, India is the world’s leading producer of Fenugreek, followed by Nepal, Pakistan, Bangladesh.

 Fenugreek is a very common ingredient in Indian cuisine. The Fenugreek seeds are used in the preparation of pickles, curry powders and pastes.  You will frequently see this spice used in chutneys, stews, spice rubs, and flatbreads.  It is also an ingredient in sweets for Indian and Middle Eastern recipes.   Fenugreek’s distinctive aroma allows it to be used as a substitute for maple syrup or vanilla.

 Many take fenugreek in the form of a capsule as a food/vitamin supplement. It is frequently used in tea as a way to promote milk flow for breast-feeding mothers.  Many believe that Fenugreek helps with diabetes symptoms and increases appetite.It seems to affect both types 1 and 2 diabetes, along with increasing general carb tolerance in people without these conditions.

 Rich in vitamins and minerals, and because it is a seed and a legume, it is  high in protein.

 Ingredients:

1. Chicken-I took 6 Chinese style cut boneless pieces
2. Methi leaves- cup
3. Onion-1 large Thinly sliced
4. Ginger-garlic paste-1 tsp. ( I use fresh)
5. Tomato - 1  /2 (skin removed or grated)
6. Whole red chilli-1
7. Jalapeno pepper-1/2
8. Black Cardamom-2
9. Black pepper-4
10. Cinnamon-1/2" stick
11. Almonds-2
12. Bay leaf-1
13. Mustard oil-2 tbsp.
14. Desi ghee-2 tbsp.
15. Milk-1/4 cup
16. Water-1/3 cup
17. Salt
18. Red chilli powder-1 tsp.
19. Kashmiri mirch powder-1 tsp.
20. Coriander powder-1 heaped tsp.
21. Turmeric powder-1/4 tsp.
22. Meat masala-1/4 tsp. (optional)
23. Curd-1+1 tsp. divided

Procedure:

• Marinate chicken pieces in ginger-garlic paste, 1 tsp. curd,salt and kashmiri mirch.
• Heat mustard oil in a cooker or pot, fry thickly sliced jalapeno and remove from pot; add bay leaf, 1 black cardamom and sliced onion.
• Saute till light brown, add chopped methi leaves.
• Saute till it wilts and reduces to half in volume, now add marinated chicken.
• Turn the flame to high and seer the meat till it gets brown spots.
• Add grated or finely chopped skinned tomato, powder spices, salt and 1 tsp. curd.
• Cover and cook till it starts leaving oil.
• Add Desi ghee and bhuno further.
• When it is well bhunoed, add meat masala, fried jalapeno and ground whole spices mentioned above.
• Add milk and water and cook for few seconds.
• Serve with chapati,rice or puri, paratha, nan.