Methi Masala Chicken – Sybaritica

In Methi Masala Chicken, bone-in chicken pieces are marinated in Yoghurt with Dried Fenugreek Leaves and other Spices before being roasted.

• 2 lbs. Chicken parts;
• 3 tbsp. Lemon Juice;
• 1 tsp. Salt;
• ½ cup Yoghurt;
• 2 Jalapeño Peppers seeded and chopped;
• ¼ cup Kasoori Methi dried Fenugreek Leaf;
• ¼ cup chopped Parsley;
• 1 tsp. Garlic paste;
• 1 tsp. Ginger paste
• 1 tbsp. Coriander Seed;
• 3 tsp. Cumin Seed;
• ¼ tsp. Celery Seed;
• ½ tsp. White Pepper;
• 1 tbsp. Sugar.

• Trim the chicken pieces of excess fat and make slashes in several places to allow the masala to penetrate.
• Rub the pieces with lemon juice and salt, working the salt under the skin and into the slashes, and then set aside for the time being.
• Grind the Jalapeños, Kasoori Methi, Parsley, Garlic and Ginger to a coarse paste.
• Briefly toast the coriander and cumin in a dry pan, grind together the coriander, celery seed and two teaspoons of the cumin, and then mix in the remaining cumin seeds.
• Mix together the green paste, the spices, and the yoghurt along with the pepper and sugar, then set this aside for at least 30 minutes to let the flavors develop.
• Loosen the skin on the chicken pieces and then work some of the masala under the skin and deep into the slashes in the meat. Coat the remainder of the pieces well and marinate overnight, reserving the leftover Yoghurt mix for basting.
• Roast the chicken pieces in a 350-degree Fahrenheit oven for about 40 minutes, turning once or twice, and basting with the reserved Yoghurt mix.
• Allow the pieces to rest for at least 5 minutes before serving.