My today’s recipe is Methi Murgh. It is a popular Indian chicken curry spiced with dried fenugreek leaves. It is very easy to make at home.
Cooking time – 1 hour. Serve – 5
1.Chicken – 1 kg.(washed and cut into medium sized pieces)
2.Onion – 400 gms.(chopped)
3.Tomato – 2 (chopped)
4.Ginger paste – 1/2 tspoon.
5.Garlic paste – 1 tspoon.
6.Chilli pwd – 1 tspoon.
7.Cumin pwd – 1/2 tspoon.
8.Coriander pwd – 1/2 tspoon.
9.Turmeric pwd – 1/2 tspoon.
10.Garam masala pwd – 1/2 tspoon.
11.Sugar – 1/4 tspoon.
12.Salt to taste.
13.Oil – 100 gms.
14.Lime juice – 4 tabspoon.
15.Cashew nuts – 8
16.Curd – 2 tabspoon.(beaten)
17.Fenugreek leaves – 1 tabspoon.(crushed)
18.Ghee – 1 tabspoon
19.Heavy cream (optional) – 2 tabspoon.(for garnishing)
20.Green chilli – 5 (for garnishing)
1.Marinate the chicken with 1 tabspoon of salt and lime juice for 1 hour.
2.Grind cashew nuts with 1/4 cup of water to a smooth paste.
3.Grind tomatoes to a paste.
4.Group chicken pieces into 3 batches and heat oil in a frying pan. When hot reduce flame, fry each batch until light brown on both sides. remove them and keep aside.Clean out the pan.
5.In the frying pan heat rest of the oil and ghee together, fry the the onions till light brown. 6.Add sugar ,ginger- garlic paste,tomatoes, turmeric-chilli-cumin-coriander pwds with 1/4 cup of water. Saute till raw smell disappears.
6.Add the chicken pieces, cashew paste,garam masala pwd, fenugreek leaves and 1/2 cup of water.
7.Mix well and saute for 4-5 mins on slow flame.Add curd and saute for 2-3 mins with continuous stirring.
8.Add 21/2 –3 cups of water and salt, let it bring to boil.
9.Cook till the chicken is tender.Stirring occasionally.(If needed add warm water)
11.When the oil starts floating on the top of the gravy stir and remove pan from the heat.Cover the pan and give 10 mins standing time.
Methi murgh is ready. Garnish with cream and green chillis. Serve with rice, roti,naan,paratha.