Kadai Methi Chicken

Kadai Methi Chicken is a flavorful and aromatic Indian dish featuring tender chicken pieces cooked with fresh fenugreek leaves and a blend of spices. This high-protein meal is perfect for a satisfying lunch, delivering a burst of authentic Indian flavors in every bite.

Ingredients

• Chicken breast, boneless - 300 grams
• Fresh fenugreek leaves (methi) - 100 grams
• Onion, finely chopped - 1 medium (150 grams)
• Tomato, chopped - 1 medium (100 grams)
• Ginger-garlic paste - 1 tablespoon
• Green chilies, slit - 2
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 teaspoon
• Garam masala - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Cooking oil - 2 tablespoons
• Salt - to taste
• Fresh cilantro, for garnish - a handful

Steps

1. Wash and chop the fenugreek leaves, and set them aside.
2. In a pan, heat the cooking oil over medium heat and add cumin seeds. Allow them to sizzle.
3. Add the finely chopped onions and sauté until they turn golden brown.
4. Stir in the ginger-garlic paste and slit green chilies, cooking for another 2 minutes until aromatic.
5. Add the chopped tomatoes and cook until they soften, about 3-4 minutes.
6. Sprinkle in the coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for another 2 minutes.
7. Cut the chicken breast into bite-sized pieces and add them to the pan, stirring to coat with the spice mixture.
8. Cook the chicken for about 10-12 minutes, stirring occasionally, until it’s fully cooked.
9. Add the chopped fenugreek leaves and garam masala, mix well, and cook for an additional 3-4 minutes.
10. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 350
• Protein: 40 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 90 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.4 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Fenugreek leaves are rich in vitamins and minerals, aiding digestion and reducing inflammation.

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