Methi chicken instant pot
Methi chicken instant pot also known as murgh methi is a tender and juicy chicken curry with a flavor of fresh fenugreek leaves.
Print Recipe
Equipment
Ingredients
- 500 grams Chicken Thigh skinless Cut in 1 inch cubes
- 1 medium Onion 180 grams
- 1 cup tightly packed Fenugreek leaves / Methi leaves, Washed and finely chopped - 40 grams
- 7 Green chili - 4 mild spicy
- 2 tbsp Avocado oil
- 1 tbsp Ginger garlic paste
- 1 tbsp Coriander powder
- 1/2 tsp Cumin powder
- 1 tsp Garam masala
- Salt to taste
Instructions
HOW TO CLEAN FENUGREEK LEAVES
- Pluck the leaves and tender stems from the stem, wrap them in a paper towel, and store them in a container or ziploc.
- Before cooking, add leaves to a bowl and fill it with water. Keep it aside until you prep all your ingredients.
- The soil will accumulate on the bottom, using your hands carefully remove fenugreek leaves from water. Fill fresh water in the bowl again and give it one or more washes before adding to any dish.
HOW TO MAKE METHI CHICKEN INSTANT POT
- Turn on SAUTE mode and heat the oil.
- Add chopped onion and green chili. Saute until transparent, add chopped methi leaves, and stir for a minute.
- Add the chicken and saute them for 2-3 minutes. Then add salt, ginger garlic paste, turmeric, coriander powder, red chili powder, cumin powder, garam masala and give it a stir.
- Turn off SAUTE mode and select PRESSURE COOK, 5 min. When the timer is done, do a quick release.
- Serve it with roti or rice.
Servings: 4