Odiya style methi chicken

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We Odiyas are very particular about their spices when it comes to non-veg recipes... just ginger+garlic won't do...we need a little onion in there... must have whole cumin in the wet masala paste... should roast a bayleaf in oil.. etc etc etc...

So here I was.. all set to make mom style chicken curry (without the pressure cooker) and the minute I opened the refrigerator... the ziplock bag full of methi leaves stared back at me.. taunting me.. that I had bought them... picked them... cleaned them.. and stuffed them in the ziplock.. but never used them.. anywhere... ever.. since like a week almost...

Hence.. the birth of this recipe.. Honestly, I don't know whether this is original or not, but I surely did this for the first time & I must say the result was quite good.. all cleaned up in one sitting !!



What I used

  • 2 Lbs chicken (Cut into medium size pieces + washed + marinated with salt, turmeric & mustard oil)
  • Oriya style masala paste (See this recipe for what goes into the masala)
  • 1 medium red onion sliced in half moons (this is my new style of slicing big onions)
  • 1 medium red ripe tomato - chopped
  • 2 full cups of methi leaves - chopped (leaves only)
  • mustard oil
  • salt
  • garam masala
  • cumin & coriander powder


How....

  • I started off with making the chicken just like the other recipe... heat oil till smoke comes off.. add a bayleaf + pepper corns, when they start to splutter.. add the onions & fry until onions are light brown in color...
  • Next goes in to the masala paste... with wee bit water... fry until raw smells goes away..and oil starts seeping from the sides.. 
  • Next goes in the tomatoes... salt, turmeric, cumin & coriander powder + wee bit more water.. just to ensure that masala does not burn.
  • Once the masala is done... all raw smell gone.. oil seeping out from the sides.. we add the chicken & make the flame high.. 
  • Chicken has to roast/fry on high heat first & then we'll cover & cook it later.. 
  • Once you see the chicken surface is turning brown & all masala is coating the chicken (took about 15 mins for me)... then add the methi leaves & garam masala powder.
  • Give one good stir.. and then cover & cook the chicken for around 15 more mins.. 
  • Keep checking in between just to make sure nothing is burning etc. 
  • I also added a little water to create the illusion of gravy.. but since it was roti night.. we were okay..
  • Serve hot.... not super hot... just hot !!

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