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METHI CHICKEN Non-Vegetarian-Dish

This is a very popular North Indian dish and it is very healthy too because of the fenugreek leaves which is of lot of medicinal properties.


: 1 kg
: 5
: 1" stick
: 8
Coriander leaves, chopped
: 15 gm/1 tbs
Dough to seal casserole
: 15 gm/1 tbs
Garlic, chopped
: 30 gm/2 tbs
Ginger, chopped
: 30 gm/2 tbs
Ginger juliennes
: 20 gm/4 tsp
Green chillies
: 5
: 80 gm/ 1/3 cup
Onions, chopped
: 360 gm/1 1/2 cups
Red chilli powder
: 5 gm/1 tsp
: To taste
Tomatoes, chopped
: 240 gm/1 cup
: 240 gm/1 cup

Methi Chicken


  • Marinade chicken in whisked yogurt and salt for half an hour. Meanwhile, heat fat in a kadhai, crackle cardamoms, cloves and cinnamon. Add onions and sautetill golden brown. Stir in chopped garlic, ginger and green chillies.
  • Add red chilli powder and tomatoes and stir-cook till fat surfaces. Add chicken with the marinade and 240 ml/1 cup water.
  • Bring to boil, cover and simmer till the fat is visible on the sides once again and the chicken is tender. Remove to an oven proof casserole, sprinkle with fenugreek, ginger juliennes and coriander, cover and seal with dough. Place in a preheated oven at 325°F for 15 minutes.
  • Time: Preparation: 45 minutes, Cooking: 45 minutes
  • To Serve: Open casserole and serve simmering hot with any bread, roti, naan, paratha.