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  • 8 years ago
Methi Chicken BIR Style is an absolute must for all curry lovers. This will take to right back into your favourite curry restaurant without leaving the house. Als Kitchen teaches the tips and tricks to achieve this aromatic BIR favourite.\r
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INGREDIENTS \r
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Chicken Methi\r
pre-cooked chicken - See links to my recipe.\r
4 tablespoons ghee or vegetable oil\r
1/2 Onion diced\r
1 tablespoon garlic and ginger paste\r
1 teaspoon cumin powder\r
1 teaspoon coriander powder\r
1/2 Teaspoon red chilli powder\r
1/3 Teaspoon Black Pepper\r
1 Piece cassia bark\r
1 teaspoon curry powder\r
A pinch of turmeric\r
Base Gravy - See my recipe\r
1 Tablespoon dried methi (fenugreek) leaves.\r
2 plums from a tin of tomatoes (Blended)\r
1 tablespoons plain yogurt (Optional\r
salt and pepper to taste\r
1/2 Teaspoon Sugar (Optional)\r
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Method\r
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Heat the oil in a pan or wok.\r
When hot, add the onion and cassia bark and fry until soft then add garlic and ginger paste and allow to sizzle for about 30 seconds.\r
Now add the cumin, coriander, black pepper, red chilli, curry powder and the turmeric.\r
Stir the spices into the oil and fry for 30 seconds and then add the plum tomatoes follow by the pre cooked chicken. Add a touch of curry base to loosen things up and reduce. Add a whole ladle of bass and allow to simmer for about three minutes and then add the methi leaves. Use the base as needed to achieve require consistency.\r
Just before serving, add the yogurt and stir in. Garnish with Fresh chopped Coriander.\r
Season with salt. \r
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Other popular recipes\r
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Curry Base Gravy Video: \r
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Chicken Jalfrezi \r
Chicken Madras: \r
King Prawn Naga Phall (Extremely Hot)\r
Chicken Tikka \r
Chicken Vindaloo ( Hot ) \r
Chicken Dopiaza \r
Chicken Mirchi Bhuna AND MANY MORE RECIPES (Click videos)\r
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Cont Al\r
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contalskitchen@gmail.com\r
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***CHECK OUT MY WEBSITE***\r
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Cont Email\r
Contalskitchen@gmail.com\r
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Music\r
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Wheel Of Karma by Audionautix is licensed under a Creative Commons Attribution licence (\r
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