Methi Chicken (Uluva Ela)

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Ingredients:methichickenpostimage

  • 1 kg chicken, washed and cut into medium sized pieces
  • 1 cup packed fresh methi leaves,
  • 2 large onions,
  • 1 tsp green chilli paste (2-3 green chillis)
  • 3/4 tbsp ginger garlic paste
  • 1 tomato, finely chopped/ pureed
  • 1/4 cup yogurt/ curd
  • ½ tsp of turmeric powder
  • 3/4 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • Garam masala powder (2 cloves, 1″ cinnamon, 1 elaichi)
  • salt to taste
  • 7-8 cashew nuts, soak in warm water and make paste
  • 2 tbsps oil
  • Step 1- Methi Leaves add little salt+sugar+water, keep aside for 15 mts and squeeze out water
  • Step 2- Saute onion sliced, in a tbsp of oil till brown and cool it . Make a paste along with browned onions and
  • curd (yogurt). Keep aside.
  • Step 3:- Make tomato puree – Take a tomato, make vertical cuts on the skin (not deep) and put into boiling water. Once the skin starts coming out remove, cool and grind it.
  • Preparations:
    • Heat 2 tsps oil in a big non stick pan, add the methi leaves and saute till they turn crisp for 7-8 mts . Drain it and keep aside.
    • Add the remaining oil in the same pan, add ginger garlic paste and green chilli paste and saute for 3-4 minutes. Add dry powders -1. turmeric powder, 2. red chilli powder 3. cumin powder and 4 coriander powder and mix well.
    • Add the tomato puree and cook for 3 minutes. Add the onion-curd paste and cook for another 3 minutes.
    • Add the chicken pieces and combine well. Cook on medium high flame for 3-4 minutes. Reduce flame, place lid and let the chicken cook till three fourth done.
    • Add the cashewnut paste, garam masala powder and fried methi leaves and combine well. Add few table spoon of water if necessary at this point of time. Cook till the chicken turns soft and you get the gravy consistency of your choice. It should be a thick creamy gravy.

    Turn off heat and serve hot with white rice, Chapati or rotis.

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