Description
Creamy Methi Chicken with Almond Sauce is a rich and flavorful dish made with tender chicken, aromatic spices, and a creamy sauce.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 pound boneless chicken thighs, chopped into small pieces
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon cayenne pepper (adjust to preference)
- 1 cup fresh fenugreek leaves, roughly chopped (or 1/2 cup dried fenugreek)
- 1 cup coconut cream
- 1/2 cup Greek yogurt
- 1/4 cup cashew butter
- Salt to taste
- Chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large pan over medium heat.
- Add the diced onion and sauté until it turns a deep golden color, about 5-7 minutes.
- Incorporate the minced garlic and fresh ginger, stirring for an additional minute.
- Add the chicken pieces and cook until browned on all sides, approximately 5-6 minutes.
- Sprinkle in the cumin, coriander, turmeric, garam masala, and cayenne pepper, ensuring the chicken is well-coated.
- Cook for another 2 minutes to deepen the flavors.
- Fold in the chopped fenugreek leaves and stir until they begin to wilt.
- Gradually add the coconut cream, Greek yogurt, and cashew butter, mixing until well combined.
- Bring the mixture to a gentle simmer, then lower the heat and let it cook for 15-20 minutes, stirring occasionally.
- Adjust the seasoning with salt to your liking and serve garnished with chopped fresh parsley.
Notes
- Serve with rice or naan for a complete meal.
- Adjust the cayenne pepper according to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg