Andhra Style Methi Chicken Curry Recipe

Anyone else ever felt a twist in their soul that only a savory-methi-chicken concoction could soothe? Well, buckle up, because this aromatic journey into flavor town is exactly what your taste buds have been craving!

Andhra Style Methi Chicken Curry is packed with flavor. Tender chicken and fresh methi leaves make a perfect combination.

The essential ingredients—red chili powder, turmeric, and garam masala—give this dish an aroma that captivates and a taste that truly delights. It is definitely nutritious and hearty, as well.

Ingredients

• Chicken: A lean source of protein, helps build and repair muscles.
• Methi Leaves: Rich in antioxidants and vitamins, aids digestion and reduces inflammation.
• Ginger-Garlic Paste: Boosts immunity and enhances digestion, adding aromatic flavor.
• Yogurt: Provides probiotics for gut health, adds creaminess and slight tanginess.
• Turmeric Powder: Contains curcumin, known for anti-inflammatory and antioxidant properties.
• Garam Masala: A fragrant spice mix, adds depth and warmth to the dish.
• Green Chilies: Adds heat and vitamin C, boosting metabolism and flavor.

Ingredient Quantities

• 500 grams chicken, cut into pieces
• 2 tablespoons oil
• 1 cup fresh methi leaves (fenugreek leaves), finely chopped
• 1 large onion, finely chopped
• 2 medium tomatoes, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• Salt to taste
• 1/2 cup yogurt, whisked
• 2 green chilies, slit
• 1/2 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 sprig curry leaves
• Fresh coriander leaves, for garnish
• Water as needed

How to Make this

1. In a large pan, heat oil over medium heat. Add mustard seeds and cumin seeds. When they begin to splutter, add the curry leaves and green chilies.

2. Finely chop the onions and add them to the pan; sauté until they are golden brown.

3. Add the ginger-garlic paste and cook for 1-2 minutes until the smell of raw ginger and garlic disappears.

4. Add the following spices to the mixture: turmeric powder, red chili powder, coriander powder, and cumin powder. Stir well.

5. Put in the cut-up tomatoes and sauté them until they are soft and the oil starts to separate from the masala.

6. Introduce the chicken pieces and salt. Allow them to simmer for about 5-7 minutes, giving them a good stir from time to time, until they have taken on a light brown hue.

7. Mix in the chopped methi leaves and cook for another 3-4 minutes until they are wilted.

8. Lower the heat and add the yogurt that has been whisked, mixing thoroughly to coat the chicken. Cook for an additional 5 minutes.

9. Add water if necessary to obtain the desired consistency, cover, and cook on low heat for 15-20 minutes or until the chicken is cooked through.

10. Garnish the dish with fresh coriander leaves and serve it hot, after you have sprinkled it with garam masala.

Equipment Needed

1. Large pan
2. Wooden spoon or spatula
3. Knife (for chopping)
4. Cutting board
5. Measuring spoons
6. Whisk (for yogurt)
7. Bowl (for whisking yogurt)
8. Lid for pan (to cover while cooking)

FAQ

• What is the best way to prepare the methi leaves?Wash the methi leaves well under running water to eliminate all the dirt or soil. Use a clean kitchen towel to pat them dry before you chop them up into tiny pieces.
• Can I use dried methi leaves instead of fresh?Certainly, dried methi leaves (kasuri methi) can replace fresh methi leaves in a recipe. However, you should use only about one-third of the amount called for in a recipe that uses fresh leaves, since dried methi has a much stronger flavor.
• Is it necessary to use yogurt in the curry?The richness and a mild tang from yogurt elevate the flavored aspect of the curry. If you have lactose intolerance or just don’t eat dairy, your substitutes in the recipe can be coconut milk or a non-dairy yogurt.
• How can I adjust the spice level of the curry?Make the curry less spicy by reducing the amounts of red chili powder and green chilies. Eliminate or reduce the amounts of green chilies used in the dish. If you prefer a spicier curry, increase the amounts of red chili powder and green chilies.
• Can I make this curry ahead of time?Andhra Style Methi Chicken Curry can be made ahead. It tastes even better the next day, since it has had time to sit and deepen in flavor.
• What can I serve this curry with?This curry goes well with steamed rice, roti, or naan. It can also be served with a side of raita for a refreshing contrast.

Andhra Style Methi Chicken Curry Recipe Substitutions and Variations

Instead of using methi leaves (fenugreek leaves), you can substitute them with half the amount of kasuri methi (dried fenugreek leaves, which can be an intensely flavorful ingredient). But since they’re more intense in flavor, reduce the amount you use if you decide to go this route.
For the garam masala, a mix of 1/2 teaspoon ground allspice and 1/2 teaspoon ground cinnamon can be used if garam masala is not available.
Use 1/2 teaspoon cayenne pepper instead of green chilies, if you want heat. Adjust to taste.
In the absence of fresh tomatoes, substitute with 1/2 cup of drained canned diced tomatoes.
If you want to try an alternative to the traditional yogurt in this recipe, use either sour cream or coconut milk. Adjust the amounts you use based on how thick or thin you want the finished product. I find the coconut milk gives a very different flavor than yogurt, and I like it for a change.

Pro Tips

1. Roast the Fenugreek Leaves: Before adding the methi (fenugreek leaves) to the dish, lightly roast them in a dry pan for a few seconds until fragrant. This will enhance their flavor and reduce any bitterness.

2. Spice Blend Boost: To deepen the flavor of the spices, consider dry roasting the turmeric, red chili powder, coriander powder, and cumin powder for about 30 seconds before adding them to the dish. This will enhance their aroma and taste.

3. Yogurt Stability: To prevent the yogurt from curdling when added to the dish, take it out of the fridge in advance to bring it to room temperature. Stir it continuously once added to ensure a smooth mixture.

4. Layered Marination: If you have extra time, marinate the chicken pieces with ginger-garlic paste, yogurt, and a pinch of salt for at least 30 minutes before cooking. This will infuse the chicken with deeper flavors.

5. Freshness Garnish: Chop fresh coriander leaves just before serving and sprinkle them on top of the dish. This will add a bright and fresh flavor, enhancing the overall taste.