Wednesday, 27 October 2010

Methi Chicken with Sweet Corn!!

Hi all
This is my first ever post in this world of bloggers!! I'm Hasna from a small part of UAE ;Umm Al Quwain.Thanks to Shabeena; (shabscuisine.blogspot.com) who ve been a wonderful friend since schooldays; cos of whom i ve thought of starting a blog; Thought of sharing some wonderful recipes; mostly my Mom's who ve got such a variety of recipe collections from almost all parts of world ;mostly Asian!! Her name is Khadeeja & this blog s named after her (Kachu-her petname).

So while thinking of recipes to be started with, Methi Chicken came to my mind which s absolutely delicious & creamy. We used to drool it like hell, when we were kids!!I think ths recipe is with her since 13 yrs.I remember there was my dad's friend who always accepted our invitation if we were ready to cook methi chicken.
Coming to the recipe, its a creamy chicken curry with the richness of Methi (fenugreek leaves ) & the sweetness of corn which goes along with all types of rotis, paranthas,puris,etc....Here goes the recipe

Ingredients
For marination

Chicken 1 kg
yoghurt 1 cup (only 1/2 cup for indian curds)
ginger garlic paste 1 tsp
coriander powder 1/2 tsp
chilli powder 1/2 tsp
pepper powder 1/2 tsp
garam masala 1/4 tsp
salt

For gravy:

Onion 2 medium
Methi (fenugreek leaves) 2 cups. Fresh or 2-3 tbsp Kasuri Methi (dried one) can be used
Ginger garlic paste 1 tsp
Coriander powder 1/2 tbsp
Chilli powder 1/2 tsp
Garam masala 1/2 tsp
Turmeric powder 1/2 tsp
Sweet corn 3/4 to 1 cup ( i used frozen)
Nestle cream 1 can o


Method:
1. Marinate chicken with yoghurt & other spices mentioned in the marination ingredients & keep refrigerated for atleast an hr.

2.In a pan, add 2 tbsp oil, then saute onions till it turns slightly brown. Add ginger garlic paste & saute for a min. again.

3.Add chopped Methi leaves & saute for about 3-5 mts .You can add more methi leaves according to your taste.

4.Now add all the spices & saute again. You can add a bit more chilli powder to make it spicy.I used home made chilli powder which s a bit more spicier than the Kashmiri chilli powder.

5.Add Chicken pieces & cook covered till done.

6.You can add corn now.

6.Beat Nestle cream nicely with a fork or spoon & add to this. Don't let it boil otherwise the cream would split.

This is how it luks when my mom made this!! isn't it wonderful?? she uses a bit more chilli & pepper powders to make it more spicy!!

10 comments:

  1. MashaAllah...Hasnatha...u r AWESOME n ur recipies tooo..........i feel like quitting my job now n keeping busy in the kitchen.....its such an inspiration......Kiddooos to u n aunty too....

    ReplyDelete
  2. Mabrooook....Excellent Start....Keep up the good work....All de best...

    ReplyDelete
  3. Mabrooook...Excellent Start...Keep up the good work....All the Very Best

    ReplyDelete
  4. Welcome to bloggers world Hasna!Adipoli recipes and great pics!!Now i too can prepare finger licking foods at home:) Thank u for joining in....

    ReplyDelete
  5. thanx Rumana..haha....& your comments r my inspiration....thnk u for that...

    ReplyDelete
  6. This comment has been removed by the author.

    ReplyDelete
  7. @shab....thnk u dear...its cos of u...u've been my inspiration...& fotos...clicking as it is...waiting 4 ur suggestions & criticisms....pls do advice...

    ReplyDelete
  8. dear hasna
    i love your blog...great recipes...if i substitute kasuri methi,how much should i add ? 2 cups is a lot right ? how many spoons of kasuri methi can i add ?
    reena

    ReplyDelete
  9. u can add 2-3 tbsp of kasuri methi Reena.. & thanx fr the feedback .. lemme know whether you liked it or not

    ReplyDelete
[Reply]

Wednesday, 27 October 2010

Methi Chicken with Sweet Corn!!

Hi all
This is my first ever post in this world of bloggers!! I'm Hasna from a small part of UAE ;Umm Al Quwain.Thanks to Shabeena; (shabscuisine.blogspot.com) who ve been a wonderful friend since schooldays; cos of whom i ve thought of starting a blog; Thought of sharing some wonderful recipes; mostly my Mom's who ve got such a variety of recipe collections from almost all parts of world ;mostly Asian!! Her name is Khadeeja & this blog s named after her (Kachu-her petname).

So while thinking of recipes to be started with, Methi Chicken came to my mind which s absolutely delicious & creamy. We used to drool it like hell, when we were kids!!I think ths recipe is with her since 13 yrs.I remember there was my dad's friend who always accepted our invitation if we were ready to cook methi chicken.
Coming to the recipe, its a creamy chicken curry with the richness of Methi (fenugreek leaves ) & the sweetness of corn which goes along with all types of rotis, paranthas,puris,etc....Here goes the recipe

Ingredients
For marination

Chicken 1 kg
yoghurt 1 cup (only 1/2 cup for indian curds)
ginger garlic paste 1 tsp
coriander powder 1/2 tsp
chilli powder 1/2 tsp
pepper powder 1/2 tsp
garam masala 1/4 tsp
salt

For gravy:

Onion 2 medium
Methi (fenugreek leaves) 2 cups. Fresh or 2-3 tbsp Kasuri Methi (dried one) can be used
Ginger garlic paste 1 tsp
Coriander powder 1/2 tbsp
Chilli powder 1/2 tsp
Garam masala 1/2 tsp
Turmeric powder 1/2 tsp
Sweet corn 3/4 to 1 cup ( i used frozen)
Nestle cream 1 can o


Method:
1. Marinate chicken with yoghurt & other spices mentioned in the marination ingredients & keep refrigerated for atleast an hr.

2.In a pan, add 2 tbsp oil, then saute onions till it turns slightly brown. Add ginger garlic paste & saute for a min. again.

3.Add chopped Methi leaves & saute for about 3-5 mts .You can add more methi leaves according to your taste.

4.Now add all the spices & saute again. You can add a bit more chilli powder to make it spicy.I used home made chilli powder which s a bit more spicier than the Kashmiri chilli powder.

5.Add Chicken pieces & cook covered till done.

6.You can add corn now.

6.Beat Nestle cream nicely with a fork or spoon & add to this. Don't let it boil otherwise the cream would split.

This is how it luks when my mom made this!! isn't it wonderful?? she uses a bit more chilli & pepper powders to make it more spicy!!

10 comments:

  1. MashaAllah...Hasnatha...u r AWESOME n ur recipies tooo..........i feel like quitting my job now n keeping busy in the kitchen.....its such an inspiration......Kiddooos to u n aunty too....

    ReplyDelete
  2. Mabrooook....Excellent Start....Keep up the good work....All de best...

    ReplyDelete
  3. Mabrooook...Excellent Start...Keep up the good work....All the Very Best

    ReplyDelete
  4. Welcome to bloggers world Hasna!Adipoli recipes and great pics!!Now i too can prepare finger licking foods at home:) Thank u for joining in....

    ReplyDelete
  5. thanx Rumana..haha....& your comments r my inspiration....thnk u for that...

    ReplyDelete
  6. This comment has been removed by the author.

    ReplyDelete
  7. @shab....thnk u dear...its cos of u...u've been my inspiration...& fotos...clicking as it is...waiting 4 ur suggestions & criticisms....pls do advice...

    ReplyDelete
  8. dear hasna
    i love your blog...great recipes...if i substitute kasuri methi,how much should i add ? 2 cups is a lot right ? how many spoons of kasuri methi can i add ?
    reena

    ReplyDelete
  9. u can add 2-3 tbsp of kasuri methi Reena.. & thanx fr the feedback .. lemme know whether you liked it or not

    ReplyDelete