ChickenMeat

Chetna Makan’s Methi Chicken

Prep Time: 15 mins
Cooking Time: 20 mins
4 people

Used in this recipe

Ingredients

Filippo Berio Extra Virgin Olive Oil
1 bunch of fresh fenugreek leaves
2 onions, thinly sliced
2 tablespoons ginger and garlic paste
10 skinless, boneless chicken thighs, cut into 5-cm (2-inch chunks)
1 tablespoon Garam Masala

Method

Start by prepping the fenugreek. Break the leaves off the stems, wash, then roughly chop.
Heat 2 tablespoons of oil in a large, deep frying pan and add the onions. Cook over a medium heat for 6-8 minutes until golden. Add the ginger and garlic paste and cook for another 2 minutes.
Add the chicken and cook over a high heat for 5 minutes
Add the garam masala along with 1 teaspoon salt and 1 teaspoon chili powder, then add the fenugreek leaves, cover and cook over a low-medium heat for 5 minutes.
Uncover the pan and cook for a final 2 minutes over a high heat, then serve.

Top Tips

You can cook this with fenugreek or spinach or kale, so don’t let the ingredients stop you from making it.
Use chicken thighs as they add more flavour to the dish. It’s a very healthy meal and works perfectly for batch cooking.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.