Low Carb – Methi Chicken

​Ingredients:

  • ​1 whole chicken cut into large (8-10 pieces each) - about 3-4 lbs
  • ​2-3 bunch of Fresh Methi or 1/2 packet of kasuri methi
  • ​Onion paste - 1 cup
  • ​Ghee or Alternate Coconut/Olive oil - 4 tbsp
  • ​Salt - to taste
  • ​Cilantro chopped finely - 1 cup
  • ​2 bay leaf
  • ​1 cinnamon stick
  • ​1 tsp shah zeera
  • ​1 pinch of asafetida
  • ​Cilantro, chopped finely - 1 cup

​Ingredients For Marinade:

  • ​Ginger fresh grated - 1 tbsp
  • ​Garlic minced finely - 2 tbspElement
  • ​Greek yogurt - 1/4 cup
  • ​Turmeric - 1 tsp
  • ​​Cayenne pepper powder - 1 tsp
  • ​Garam masala powder - 1 tsp
  • ​Juice of 1 fresh lemon
  • ​​Salt - to taste

​Directions:

  • 1
    ​Wash and dry the chicken thoroughly and then mix up all the ingredients for marinade and let it marinate for at least 1 hour (or in fridge for upto 48 hours.)
  • 2
    ​If in the freezer, then take out the chicken from the freezer and let it defrost for 4-6 hours until you are ready to cook.
  • 3
    ​In a large thick bottomed pan add Ghee or olive oil and turn on medium-high heat.
  • 4
    ​Once the oil is hot, add asafetida. Immediately add bay leaf, cinnamon stick and shah zeera.
  • 5
    ​Add onion paste and cook until it is brown and oil is separated.
  • 6
    ​Add marinated chicken, cover and mix well and cook for about 30 minutes - 1 hour until the chicken is cooked through. Keep stirring every 10 minutes or so, taking care that the chicken does not burn and add 1/2 cup water if the chicken is drying out.

​(Alternatively, if cooking this kind of chicken in IP or pressure cooker, it may be much faster, but I haven’t tried yet so cannot advise on timings.

So, if you are in a rush, definitely cook in a pressure cooker)

  • 1
    ​Once the chicken is cooked through finally add Methi in the end and cook for additional 5-10 minutes.
  • 2
    ​Garnish with cilantro and serve hot with Rotis.

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