Methi Chicken recipe

[Mikka1]

I've seen a few online. Has anyone cooked one? What were your results and your recipe would really help too..

I'm heading out to get some Methi tomorrow and will provide some images after the dish is cooked hopefully by Tuesday...

[JerryM]

Mikka,

i'm not a methi fan. what did take me by surprise recently is the strength of methi powder (Fenugreek Powder). i used it in CA's spice mix. the fresh methi leaves don't taste bad so they might be worth considering too.

[Mikka1]

Hi Jerry.
Sorry I posted this in the wrong spot.
I luv em  ;D
Getting two bunches (Fresh) this morning and some Chicken thighs. I totally agree on the dried stuff. Yes its needed in some dishes and I notice that most are reducing the actual quantity in dishes of late, even in Bruce's base so I just read.

I found a few recipes online of late and will be trying one of those.
http://www.angithi.com/recipysite/RecipeDetail.asp?RecipeID=56

Having done a lot of reading on this it appears they use fresh fenugreek in the same manner as spinach. Guess I'll find out then LOL  ;D

Mikka,

i'm not a methi fan. what did take me by surprise recently is the strength of methi powder (Fenugreek Powder). i used it in CA's spice mix. the fresh methi leaves don't taste bad so they might be worth considering too.

[JerryM]

Mikka,

It looks a real good recipe. i like the idea of grinding the whole spice. i would put a BIR slant on it of course and use base instead of water and ashoka marinated chicken.

hope it goes well.

[Mikka1]

Thanks Jerry (Is it you that built that monster Tandoori oven?)

I've decided on a mix match but mostly this one.
http://stanford.wellsphere.com/healthy-eating-article/murgh-methi-malai/682341
I agree some base sauce would add the finishing touches and will go for that along with the cream.

There is a pot of marinated Butter Chicken in the fridge ready for tomorrow so if all else fails though I don't see it happening since the recipe is so simple, I'll go for that instead.
Thanks for the support Jerry.

I just love cooking in general. Will provide recipe and thoughts later this week along with a picture too.
Cheers and keep well.

Mikka,

It looks a real good recipe. i like the idea of grinding the whole spice. i would put a BIR slant on it of course and use base instead of water and ashoka marinated chicken.

hope it goes well.

[JerryM]

Not me on the Tandoori oven alas. i do have a wood stove (chiminea) which i use to cook tikka.

the idea of marinated butter chicken is very interesting. i don't like the dish myself but i do make often for others. recipe here https://curry-recipes.co.uk/curry/index.php/topic,2100.msg17943.html#msg17943/
. would appreciate more on what u do though.

will have a read up on the mix link, thanks

[Mikka1]

Where shall I start?
Ok I did this one in the end not wanting to go about mixing things up.
http://www.sukh-dukh.com/forums/viewtopic.php?id=156

I followed it to the book. I wasn't that happy at all to be honest. It didn't have that general high velocity aroma so I saved the meat for today and left the contents in a covered pan overnight and oh...... my......... word!

What a difference a day makes and I'm not kidding you. The aroma was devastating this morning. Completely different to last night.

The only thing I can make from this is that of course the spices sat all night and got happy plus there was a stash load of fenugreek in there.

If I didn't know better I would have thought it was bought locally.
Doing it again? Yes definitely and I'll be using a lot more Kasori Methi from this point onwards.