Methi Chicken - minimalist version
I must warn Indian cooking traditionalists beforehand that this is not the Hyderabadi Methi Murgh. I researched several recipes, ate at Hyderabad and other places, and felt that while it's a wonderful festive food, it does have too many things in it.
So I adapted it to my minimalist home cooking, (Jules of Stonesoup, you are the inspiration, but I cannot keep to exact 5 ingredients/10 minutes yet). I cook alone for myself, so I don't like much of a fuss.
One of first changes I make in the meat and chicken curry recipes is that I switch to pressure cooking rather than stewing over hours. Saves me fuel, time and oil. More on Pressure cooking later.
Now for chicken with dried fenugreek leaves: Dried ones have a distinct taste from fresh fenugreek. While both are awesome, Meat or Chicken needs the kick that the dried ones have. It's also very convenient to keep in the pantry. If you are making with fresh methi, you will need at least one whole cup of chopped leaves, without stem.
Feeds about 2 to 3 people/ or me alone for 2 days
Chicken with bone - about 1/2 a kg or 4 whole legs or 4 thighs
Thick unsweetened Yoghurt - half a cup - beaten with half a cup of water
Onions - 2 large ones - thick sliced
Garlic - 6 large pods - chopped roughly
Oil or Ghee - 1 tablespoon
Garam Masala - 1 teaspoon
Crushed Black pepper - 1 teaspoon
Dried Fenugreek Leaves aka Kasoori Methi - 3 teaspoons
Heat oil or ghee in your pressure cooker - fry the onions with the garam masala and black pepper. Add the garlic after the onions have turned translucent.
Fry to slightly caramelize the onions, add the beaten yoghurt by a few spoons if the bottom is charring or drying out.
Add half the methi. Fry and mix it in.
Add the Chicken and mix well. Let the Chicken brown slightly.
Add the rest of the Yoghurt. Mix and cook till the fat in it separates.
Add rest of the Methi and mix well. Add a bit more water if it's drying too quickly. The liquid should half cover the chicken.
Season and put the lid on with the pressure top. Cook for three whistles, and then shut the flame.
Open then it has cooled and the pressure inside has normalized.
If there is too much liquid, reduce it to desired amount. I like it dry but you might wan't some gravy. Check seasoning again and adjust if needed.
Thats it. Eat with rice or bread or roti or by itself with some veg sides.
If you don't have a pressure cooker, just add more water to the pot and simmer till the chicken is cooked, about 20 to 30 min. In a pressure cooker, it takes less than 10 min for three whistles and I'm done in a jiffy.
