Recipe Review: Chicken Methi from Sorted Food

My husband and I have been OBSESSED with Sorted Food on YouTube lately, and we’ve watched nearly their entire catalogue from the past three years (they’ve been doing YouTube videos for 10 years, though, so we’ve got a ways to go!). We’ve been mostly focusing on their challenge videos, the gadget review videos, and stuff like that from the recent years, instead of just-recipe videos from almost a decade ago.

We decided to give ourselves a Valentine’s Present and enroll in the Sorted Club, which has digital access to all of their cookbooks (some of which are only available through the club!) and a weekly meal-planning app (called Packs), and so far we’ve managed to try exactly one recipe from the Club: Chicken Methi.

Now, the actual recipe is behind the Sorted Club paywall, but there is a very similar recipe on the “submitted” section. The only differences would be a few measurements of spices, but for the most part it’s exactly the same.

What We Changed: First of all, we used 1.5 pounds of chicken breasts that we chopped into bite-size pieces, in comparison to their 1.5 kg of bone-in chicken thighs, because neither of us really likes dark meat and I’m not dealing with bones in my food.

Second, we used dried kasoori methi instead of the fresh it appears to call for. Our recipe called for 150g, and we subbed it with 3.5 tablespoons of dried (we looked up the conversions online).

We didn’t have whole peppercorns (our pepper mill apparently doesn’t open, because it’s a one-time-use thing) or cumin seeds, but we subbed that with ground pepper and ground cumin (we looked up the conversions). I don’t know how much this would have changed things, but we gave it a shot!

Spice Level: We used the red chili powder we bought four our butter chicken recipe, so this means we didn’t have to go out and buy any new spices except turmeric! Even with only one teaspoon of chili powder, it was still spicy enough to make my nose run!

My Mistake: I didn’t know that canned diced tomatoes came pre-seasoned, so I just grabbed the closest can of diced tomatoes off the shelf at the grocery store. Much to my horror, it was ITALIAN-SEASONED DICED TOMATOES, and there wasn’t enough time to run back to the store, so I just got out my sieve and washed each individual piece of tomato in the sink and strained it to get all the Italian seasoning off. It worked pretty well, actually! Learn from my mistake: read the labels on every can you buy!

Final Thoughts: I am not very bright, and I did not know that coriander was another word for cilantro, and my husband has that gene that makes cilantro taste like soap, so the dish wasn’t super great for him, and he couldn’t figure out why I was eating it and he wasn’t, until I started naming off spices and got to coriander. “That’s why!” So in the future, I think we’ll leave out the coriander. Other than that, I’d give this recipe a strong 4/5 stars. I think there are a few things we could improve on, but you’re also probably saying “Of COURSE you’d give it a 4-star rating, you changed so much!) and I’ll admit that we did, but I don’t think that following it 100% to the letter would have changed the fact that it’s got coriander in it.

All in all, it was better than I thought it would be. I’m adventuring into entirely unknown cuisine territory, and I am having a great time!

What’s your favorite Indian recipe? Do you have that cilantro gene, too? Let me know in the comments!

And as always, keep reading.

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