Dinner
Fenugreek (Methi) Chicken
Recipe by Tiffin and Tea
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Adding Fenugreek to a Chicken curry makes for an rich earthy dish that is full of flavour.
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Cooking mode
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For the marinade
- 2lb Chicken Thighs
- 100g Plain Yoghurt
- 1.5 tsp Coriander Powder
- 1.5 tsp Salt
- 1 tsp Red Chilli Powder
- 2 tsp Garam Masala
For the curry
- 3 tbsp Oil
- 1 tsp Cumin Seeds
- 2 Bay Leaves
- 1 inch Cinnamon Sticks
- 6 Peppercorns
- 3/4 tbsp Ginger Paste
- 4 Garlic Cloves, crushed
- 1 Green Chilli, pierced
- 1 medium Onion, diced
- Salt
- 1 bunch fresh Fenugreek Leaves or 2 tbsp dry Fenugreek
- 100ml Water
- 3 tbsp Plain Yoghurt
Utensils
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Step 1
Make the marinade by combining Yoghurt, Coriander Powder, Salt, Red Chilli Powder, Garam Masala in a bowl, then add the Chicken and coat.
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Step 2
Set aside for 25 minutes.
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Step 3
Select Saute on the Foodi.
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Step 4
Add Oil and once hot, add cumin seeds. After a minute, add the Bay Leaves, Cinnamon, Peppercorns, Ginger, Garlic and Green Chilli. Cook for 30 seconds, then add the Onions and Salt.
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Step 5
Cook for 6 – 7 minutes until a pale golden brown.
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Step 6
Add the Fenugreek and Chicken and cook for 2 minutes. Add the Water and mix. Cover the pot and set the vent to seal.
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Step 7
Pressure cook on high for 15 minutes.
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Step 8
Once complete, leave for 10 minutes to natural release, and then carefully move the vent to release steam. Open the lid and select Saute.
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Step 9
Stir in the Yoghurt and cook for 5 minutes to thicken. Then taste and adjust seasoning.
