Methi Chicken Sukha - Fenugreek Chicken (Dry)

Methi or fenugreek leaves can be cooked in its true form - the leaves as a herb or as a spice through its seeds. One can also used dried methi leaves called Kasuri methi. All three of them can be obtained at your local Indian grocery store. Methi is known for its medicinal value and should be consumed on a regular basis. In the world of alternative medicine, methi is used for treating arthritis. It is also used to foster lactation by breast feeding mothers. The leaves usually found in Indian grocery stores have to be washed very well just like one would with any greens. The tender leaves part of the bunch is to be picked out and chopped finely to be used in this dish. Kasuri methi or dried methi leaves come in a ready to use box and is used as a garnish for many non vegetarian dishes.

Ingredients and Method:
1 cup chopped fresh methi leaves
1/2 small chopped onion
1 tsp chopped garlic
1 tsp chopped ginger
1/4 tsp red chilli powder
1/4 tsp turmeric powder for chicken marinade
1/4 tsp for the methi mixture
1/4 tsp cumin seeds
1/4 tsp mustard seeds
1/4 tsp cumin powder
1/4 tsp coriander powder
Tandoori Bbq Masala (Shaan)
Heavy cream
2 chicken breasts or thighs

1. Wash and pat dry the chicken. Cut into bite size pieces. Drizzle olive oil on the chicken. Add the red chilli powder, turmeric powder, garlic and ginger, and 1/2 tsp of the tandorri bbq masala. Mix well and let marinate for atleast 30 minutes.
2. Heat oil in a pan. Add the cumin seeds and mustard seeds.  when they crackle, add the chopped onions.  Sautee for 5 minutes on low heat until the onions are brown.  Add the methi leaves and mix well.  Sautee for another 5 minutes.  Add salt, cumin powder, coriander powder, and turmeric powder.  Add a little water, cover and let cook for 5 to 8 minutes. The color should change from green to a deep green/brown. Set aside.
3. Add oil on a pan. Add the chicken. Let sear on high heat. Flip the chicken and let sear for another 2 to 3 minutes.  Now toss and cook for another 3 minutes.  Add the methi leaves back to the pan.  Toss and cook for 3 to 5 minutes.  Add a 3 tbsp of heavy cream and toss for another minute or tow.  Serve hot.