Fenugreek leaves or Methi saag is abundant these days of winter and I often prepare a typical saag curry out of it. However Methi can be used in different dishes and if you recall, once I shared with you Methi Paratha before. Here I present a chicken preparation using methi which can be touted as a successful experimentation. If you are skeptic about methy being of a slightly bitter taste, let me assure you that the certain tricks and a proper method as described in the following will result in a really interesting combination of methi saag and chicken. This recipe will surely be a nice addition to your chicken recipe and a justice to a seasonal herb.
I have started a new phase of my life in Delhi six months back. Again a new city, new people around with some interesting foods to explore 🙂 Though Delhi is famous for its Mughlai food, I bet one would love the parathas available here, even in small road side stalls. In old Delhi, there is one famous and well known street named “Parathe wala gali” where you can find every possible variety of partahas. Can one imagine Parathas can be stuffed with Rabri and this ‘Rabri Paratha’ is something one can die for !!! Left insanely inspired, I have added a number of parathas in my to do kitty among which today I am sharing a very simple and common one which is ‘Methi Paratha’ or Fenugreek leaves paratha. The recipe is pretty simple and lot easier than other stuffed parathas. Enjoy 🙂