Methi Murgh

Methi Murgh (4)

Methi Murgh

  • Servings: 8
  • Difficulty: Easy
  • Print

Ingredients

  • 1 Kg. Chicken
  • 1 cup yogurt
  • Salt
  • 1/4 cup ghee/oil
  • Whole garam masala
  • 5 Green cardamoms
  • 1 black cardamom
  • 5 cloves
  • 1″ cinnamon
  • 2 bay leaves
  • A pinch mace (optional)
  • 2 large onions
  • 6 cloves garlic
  • 2″ ginger
  • 1/2″ ginger juliennes
  • 4 green chillies
  • 1/2 tsp turmeric
  • 1 tsp. coriander powder
  • 1 tsp. red chilli powder
  • 1 cup tomatoes
  • 2 tbsp. fenugreek (kasoori methi)
  • 1/4 cup coriander leaves
  1. Clean, remove the skin and cut chicken into medium pieces or 8 large pieces if you wish.
  2. Whisk yogurt in a large bowl, add salt and leave the chicken in this marinade for at least 30 minutes.
  3. Peel, wash and chop onions.
  4. Peel and chop garlic and ginger.
  5. Remove stems and chop green chillies.
  6. Wash and chop tomatoes.
  7. Clean, wash and chop coriander.
  8. Heat ghee in a pan, add whole garam masala and saute over medium heat until it begins to crackle.
  9. Add onions and saute until golden brown.
  10. Then add chopped ginger, garlic and green chilles, stir for 2 minutes
  11. Dissolve turmeric, coriander powder and red chillies in 1/4 cup water and add.  Stir for 30 seconds.
  12. Now add tomatoes and fry until fat leaves the masala
  13. Add the marinated chicken alongwith the marinade and 3/4 cup water
  14. Bring to a boil, cover and simmer until chicken is almost cooked and fat leaves the masala once again.
  15. Adjust the seasoning.
  16. Sprinkle fenugreek, ginger juliennes and coriander.  Cover with a lid.
  17. Seal the pan if desired and keep on low heat for 15 mintues.
  18. Serve with an Indian bread of your choice.

P.S.: Kasoori methi may be replaced with fresh fenugreek (1 cup).  If using fresh, clean, wash and immerse in salted water for 30 minutes to  remove the bitterness.  Drain and add to the marinade.

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