“I love the taste of methi (fenugreek). It has an astringent taste and a slight bitterness that many people find too strong, but I am happy that there are many methi lovers out there. I really like pairing methi with chicken.” - by SUSMITA
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Heat the oil in a pressure cooker over medium heat; brown the chicken pieces evenly on all sides, about 5 minutes. Remove from cooker and set aside. Add the cumin seeds, cinnamon stick, cardamom pod, cloves, onion slices, ginger-garlic paste, and green chile peppers to the pressure cooker and cook until the onions are golden brown, 5 to 7 minutes. Stir the spinach, fresh fenugreek leaves, dried fenugreek leaves, turmeric, red pepper, and salt into the mixture and cook until the spinach and fenugreek leaves begin to wilt and darken in color, about 5 minutes. Pour the water over the mixture and return the chicken pieces to the pressure cooker; bring to a boil for 2 to 3 minutes.
- Fasten the lid on the pressure cooker; cook until the chicken is tender, about 30 minutes. Release pressure fully and remove the lid; sprinkle the garam masala over the dish. Cook and stir until the liquid thickens, 3 to 5 minutes. Serve hot.
Nutrition
Amount Per Serving (6 total)
- Calories
- 493 cal
- 25%
- Fat
- 34 g
- 52%
- Carbs
- 8 g
- 3%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"Great, very easy and healthy (especially with skin removed). I did not have methi leaves so I used spinach instead. I also did not use all the read pepper. Thanks!..." See more"
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