Methi Chicken

This weekend the fresh methi leaves caught my eyes at the India grocery store. I love greens as much as I love Chicken. So I got a bunch thinking of making some vegan dish.
I got home.. got settled and then I had weird craving for Chicken…well… I always have these weird cravings for chicken though.. :). really weird huh?? ..So I decided to make Methi chicken, one recipe to conquer the best of both worlds(vegan and chicken).
I am so glad I made this dish.. The gravy as well as chicken literally melted in my mouth.   Usually I keep track of how much I eat but this time I just went on scooping more and more curry onto my plate and then into my stomach. That is how tasty the dish turned out. Give it a try and I bet you will fall in love with this dish too..
Adding almond powder is my touch as I like my non-veg gravies rich and thick. So here is my version of Methi Chicken :)

Ingredients

1 1/2 lb boneless chicken (I used breast. Thighs work fine too)
2 large onions
2 green chillies
2 Tomatoes pureed to smooth paste
2 tbsp ginger-garlic paste
3 tbsp Yogurt (beat it with a fork to smooth texture)
2 cups tightly packed Methi leaves (a big bunch. Do not use the stems as they tend to be too bitter)
3 tsp gram masala
1 tbsp red chilli powder
1 tbsp almond powder(Optional)
2 tsp coriander powder
4 tbsp oill
Salt to taste
1 to 1 1/2 cup water

For Tempering

1 tsp black cumin seeds (Shahi Jeera)
1 tsp cumin seeds
3 cloves
small piece of cinnamon
pinch of nutmeg
4 curry leaves
1 tsp Turmeric

For Garnish

hand full of Coriander leaves

Method

Heat 1 tbsp oil in a thick bottomed sauce pan. Add the chopped onions and fry till golden brown. Take them out and let them cool. Meanwhile cut the chicken into bite size pieces and keep aside. Pluck the methi leaves, wash them and set aside.
Add the onions and green chillies to a blender/mixer jar and blend to a smooth paste. Take into a bowl and set aside. Puree the tomatoes to a smooth paste and set aside.
In the same sauce pan heat rest of the oil. Add the temperings and let them splutter. Add the onion - green chilli paste, salt and fry till the oil oozes out and float on the top(approximately 10 minutes). Add the ginger garlic paste and fry for minute or two till the raw smell disappears.
Add the coriander powder and red chilli powder and mix well. Add the chicken, mix well and cover the lid and cook for 7 to 8 minutes stirring in between. Bring the heat to high, add in the tomato paste and water and bring it to a boil.

 Once the gravy starts boiling reduce the flame to medium, cover with lid and cook for 15 minutes till the chicken is tender and the gravy get little thick consistency. At this point you will notice the oil floating off on the top. Add the yogurt and methi leaves. Mix gently, lower the flame and cook covered for 5 minutes.
At this point sprinkle the almond powder, give it a good stir gently and let the gravy thicken for 2 to 3 minutes. Check the taste and adjust the seasonings, Sprinkle the garam masala and turn off the heat. Garnish with coriander leaves.
This curry goes well with rice or roti or naan.

Note

For the Almond powder, add a handful of almonds to a coffee grinder or regular blender and blend to a fine powder. If making in bulk, can be stored in a air tight container for upto 3 months.