Wednesday, 1 June 2011

Green Garlic Chicken

Green Garlic Chicken is a very simple dish to prepare and is light as it is flavorsome . The combination of fresh coriander ,its sweet fragrance along with kasoori methi ( dried fenugreek leaves ) is fantastic . The bitter taste of the kasoori methi with it's strong aroma blends in well with the fragrant sweet tasting coriander . Not only do they taste great together , they also make the dish look colorful and very appetising !


500 Grams Boneless Chicken ( use only thigh / leg meat as it is very tender and full of flavors ).
3 Tablespoons Minced Garlic .
5 Tablespoons Chopped Fresh Coriander leaves & Stems ).
2 Tablespoons Kasoori Methi / Dried Fenugreek Leaves .
6 Green Chillies ( Left whole with a tiny slit in each ).
2 Tablespoons Cream.
1 1/2 Tablespoons Ghee / Clarified Butter.

In a wok , heat the ghee , when smoking hot , remove from the flame , add garlic , in 20-30 seconds when the garlic softens but remain opaque add the chicken . Return the wok onto a high flame . Add salt , stir fry for 2-3 minutes till the chicken changes color from pink to white .

At this stage add the whole green chillies , 2-3 tablespoons water and cook covered over low heat for another 15 minutes or till the chicken is done . 

When the chicken is done , introduce the methi leaves , cook covered for a minute ( low heat )  , add the coriander - ONLY 3 tablespoons , mix it all , remove from fire.

When ready to serve , add the cream into the warmed up chicken . Stir till cream blends in . Adjust salt , serve with the balance 2 tablespoons fresh coriander sprinkled over the plated dish .

This is a sure shot winner and real fast to make . Apart from the initial 2-3 minutes of stir frying the chicken over high heat , the rest of the cooking is done over low heat , and covered . 

Methi / Fenugreek The leaves of methi are highly alkaline, and rich in iron, calcium, sulphur, chlorine, and vitamins A and C. They are aromatic and bitter tasting, loaded with as much protein as most pulses, so they make an excellent inexpensive substitute for other sources of protein.

Methi is also used in many medical conditions such as diabetes, cholesterol, high blood pressure, stomach trouble, etc. and can be used as a poultice for boils.

Fenugreek leaves and seeds help in blood formation. 

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  1. This looks yummy..will try today in the evening! Also just wanted to know what kind of bread would it go with?

  2. Hey Sapnna ,
    Glad you like the recipe ! Please leave a feedback here for others to also get an idea on how it turned out . Like all recipes , tweak it to suit your taste buds . A bit more cream would be good too .
    Eat it with roti I suppose or plain rice would be great too !

    Bon Appétit !

  3. Hi Atul,
    This was a quick & easy, delicious dish. Thanks for sharing!
    Tried it with fresh methi, and it was so good that there are no leftovers.

  4. Hi Rachel

    Am thrilled that you made thr recipe and it came out great ! No leftovers is always a good indication ! Enjoy the blog and please do share the link with your friends .
    If you have any suggestions or want a recipe tried out we can always put our heads together and work it out !