Methiwala Murgh

 (Fenugreek Chicken )
 

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Serving Size: 6 persons

Ingredients:

Chicken - 2 kg, medium sized pieces

Onions - 2 medium (about 200 g) , finely chopped

Tok Doi/Curd - 4 tbsp, whipped

Ginger - 2 inch, grated or paste

Garlic - 5 cloves, grated or paste

Turmeric - 1/2 tsp

Chilli powder - 1 tsp

Clove - 4

Green Cardamom - 4

Cinnamon - 1 inch

Dried Fenugreek Leaves/Kasuri Methi - 3 tbsp

Salt - To taste

Oil - 6 tbsp

 

 

Cooking procedure:

  1. In a kadhai, heat the oil to smoking. Add the cinnamon, cloves, and cardamoms and fry for 30 seconds.

  2. Add the onions and fry for 2-3 minutes. Add  ginger, garlic, and dried methi (fenugreek) leaves. Fry on medium heat for 4 minutes.

  3. Add the chicken pieces, mix well with the masala and fry for 3 minutes.

  4. Add turmeric, chilli powders and  salt. Continue to fry for 2-3 minutes.

  5. Add the whipped doi (curd), and cook  on medium heat till oil separates (15 minutes). By this time the chicken should be cooked. If more time is required to cook chicken add 1/2 cup water and continue cooking. Gravy should be thick.

 

Serving Suggestions:

Serve with rice or with rotis/naan. Add a freshly cut green salad alongside.