Methi Chicken Roast

I rarely cook red meats and make atleast twice a week chicken, i dont keep their skin and remove them completely. I feed easily my picky eaters anything with chicken, thats why i usually cook them with greens. This time i prepared a quick,easy and definitely a delicious chicken with methi leaves. This roast goes for easy breezy preparation and suits absolutely prefect as side dish for rotis as well as along with rice.

I loved this methi chicken roast with hot piping rasam for my lunch and loved with simple chapathi for my dinner. Methi leaves gives a wonderful flavour to this simple chicken roast. Adding methis to a simple chicken roast is an excellent way to sneak this bitter greens easily.If you are a vegetarian, you can make this same roast very well with potatoes,cauliflowers and with paneer.

1/2kg Chicken (cut as medium size)

3nos Onions (chopped)

1tsp Ginger garlic paste

1cup Fenugreek leaves/Methi (chopped) 

1tsp Chilly powder

1tbsp Coriander powder

1/2cup Yogurt

Salt
Few curry leaves
1tsp Fennel seeds
3nos Dry red chillies
Oil

Marinate the chicken with chilly powder,salt, yogurt and keep aside for half an hour.

In a kadai, heat enough oil, fry the fennel seeds and dry red chillies, add now the chopped onions,ginger garlic paste and cook until the onions turns transculent.

Now add the marinated chicken, coriander powder and cook them for few minutes.

Add the chopped fenugreek leaves to the cooking chicken, cook everything in simmer. Sprinkle some water and cook everything for few minutes until the chicken roast turns dry.

Serve as side dish.