Palak and Methi Chicken Semi Dry Fry Recipe (Spinach and Fenugreek Chicken Semi Dry Stir Fry Recipe)

Spinach and fenugreek leaves combination is popular across southindia, curries, stir fries and gravies are prepared. I have incorporated these greens to prepare a basic masala which can be used in biryani, gravy and stir fry. Masala base can be refrigerated upto a weeks time. This spinach and fenugreek chicken semi dry pairs well with rasam rice, southindian meals, biryani, parottas and naans.

Recipe Video Posted in Youtube English and Tamil Channels 😊

Palak Methi Chicken Semi Dry Fry Recipe

Ingredients for Masala:

10 Sprigs Mint

10 Sprigs Coriander

1/4 Cup Fenugreek Leaves

1/4 Cup Spinach Leaves

1/2 Cup Onion

1/2 Cup Tomato

5 Green Chilies

1 Tsp Coriander Powder

1 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

1/4 Tsp Cumin Seeds

1/4 Tsp Fennel Seeds

1/4 Tsp Shahi Jeera

1 1/2 Inch Stick Cinnamon

3 Cardamoms

3 Cloves

1/4 Tsp Black Pepper

1 Strand Stone Flower

1 Marathi Moggu

1 Star anise

1 Black Cardamom

3 Strands Mace (Javitri)

1 Tbsp Ginger and Garlic Paste

2 Tbsp Oil

Prep:

Peel and wash onion. Slice the onion and reserve.

Wash the tomato, chop and reserve.

Remove the stems from chilies, wash and slit.

Separate mint leaves from stem, rinse twice and reserve.

Separate spinach leaves from stem, rinse twice and reserve.

Separate coriander leaves from stem, rinse twice and reserve.

Separate fenugreek leaves from stem, rinse twice and reserve.

Peel and wash equal amounts of ginger and garlic. Add the ginger and garlic to a mixer jar and grind to form a smooth paste.

Prepare Masala Paste:

Heat a wok with oil. Add sliced onion, slit chilies and tomatoes fry all the ingredients till onion turns transparent.

Add the whole spices, powdered spices chilly powder, coriander powder, turmeric powder, ginger and garlic paste, to the onion and tomato stir and fry all the ingredients for 5 minutes. 

Once the oil surfaces on the masala add all the cleaned leaves mint, spinach, fenugreek and coriander don't stir place the flame on low, cover and allow the green to wilt.

Open the lid once and stir fry all the ingredients cover and cook for 5 to 10 minutes.

Once the masala has fried remove from flame allow it to reach room temp.

Add the masala to a mixer jar and grind to form a smooth paste and use this as base for many recipes.

We can prepare this masala paste and store it in a airtight container refrigerated for a week.

Palak and Methi Chicken Semi Dry Fry Recipe

Ingredients:

750 Grams Curry Cut Chicken 

1 Onion

1 Tomato

4 Sprigs Curry Leaves

3 Green Chilies

2 Tbsp Ginger and Garlic Paste

1 1/2 Cups Green Masala

1/4 Tsp White Pepper Powder

1/4 Tsp Black Pepper Powder

1 Tbsp Chilly Powder 

1 Tbsp Coriander Powder

1/2 Tsp Turmeric Powder

1/2 Tbsp Chicken Masala Powder

Salt as per taste

3 Tbsp Ghee

1 Tbsp Oil

1/2 Lime Juiced

Prep:

Peel and wash the onion, next slice the onion and reserve.

Wash and chop the tomato and reserve.

Separate the curry leaves, rinse in water twice and reserve.

Remove stems from the chilies, finely chop and reserve.

Peel and wash equal amounts of ginger and garlic. Roughly chop and add it to a mixer jar grind and form a smooth paste.

Wash the chicken and place it in a colander allow excess moisture to drain.

Method:

In a heavy bottom wok add oil and ghee place it on medium flame.

Add sliced onion, tomato followed by ginger and garlic paste, stir and fry till onion turns transparent.

Next add curry leaves and spice powders chilly powder, coriander powder, chicken masala, white pepper powder and turmeric powder fry all the ingredients for 2 minutes on medium flame.

Add the green masala, followed by cleaned chicken pieces, salt as per taste stir and fry all the ingredients for 2 to 3 minutes on high flame. 

Add 1 Cup water stir well cover and cook the chicken on medium flame until tender.

To reduce excess moisture remove the cover and place on high flame stir and fry the chicken to required consistency.

Finally add curry leaves, chopped chilies, lime juice and black pepper powder stir and fry for a minute and remove from flame...Dish out the chicken in a serving plate and serve hot...Enjoy!