Spicy chicken methi


  • 7.5 cm fresh ginger, chopped
  • 4 garlic cloves, chopped
  • 2 tbsp lemon juice
  • 4 skinless, boneless chicken breasts, chopped into cubes
  • 2 medium tomatoes, chopped
  • 100 g dried fenugreek leaves
  • 3 green chillies, chopped
  • + 5 more ingredients
    • 2 tsp tomato purée
    • 4 tbsp olive oil
    • 250 ml natural yogurt, at room temperature, whipped
    • 1/3 tsp garam masala
    • chapattis, to serve

1. Blend the ginger, garlic and a generous pinch of salt with the lemon juice and 3 tablespoons of water until smooth. Cover the chicken with the lemon ginger marinade and refrigerate for an hour or more if you have time. 2. Combine the tomatoes, fenugreek leaves, chillis, tomato puree and 50ml...

View full recipe at SpringPad


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