Methi Murgh/Methi Chicken

Name: Methi Murgh/Methi Chicken
Total time: 7200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 gm Chicken; 1 cup baby fenugreek leaves (washed in running water 5 times); 2 medium size onion finely chopped; 1 teaspoon ginger paste; 1 teaspoon garlic paste; 2 slits green chilies; 2 tablespoons thick curd; to taste salt; 1 teaspoon kashmiri red chilli powder; 1 tablespoon coriander powder; 1 teaspoon garam masala powder; 1/2 teaspoon turmeric powder; 1 cinnamon stick; bayleaf; 2 cloves; 2 green cardamom; 5 black pepper corns; 1/2 cup water; 1 tablespoon fresh chopped coriander leaves; 4 tablespoons olive oil

Saba Firoz Shaikh @sabaskitchen

Malad (West), Mumbai

Fenugreek or methi leaves is a very nutritious green leafy vegetables and when added with chicken, infuses a special flavor

Saba Firoz Shaikh @sabaskitchen

Malad (West), Mumbai

Fenugreek or methi leaves is a very nutritious green leafy vegetables and when added with chicken, infuses a special flavor

Saved

Ingredients

1&1/2 hour

4 servings

500 gmChicken
1 cupbaby fenugreek leaves (washed in running water 5 times)
2medium size onion finely chopped
1 teaspoonginger paste
1 teaspoongarlic paste
2slits green chilies
2 tablespoonsthick curd
to tastesalt
1 teaspoonkashmiri red chilli powder
1 tablespooncoriander powder
1 teaspoongaram masala powder
1/2 teaspoonturmeric powder
1cinnamon stick
bayleaf
2cloves
2green cardamom
5 black pepper corns
1/2 cupwater
1 tablespoonfresh chopped coriander leaves
4 tablespoonsolive oil

Saved

Steps

1&1/2 hour

1

Wash chicken and marinate it with 1/2 teaspoon garlic, 1/2 teaspoon ginger paste, salt, turmeric powder, Kashmiri chilli powder, coriander powder, garam masala powder and curd. Keep aside for an hour.
2

Heat oil in wok and add Cinnamon, bayleaf, black pepper, clove, green cardamom let them crackle. Add onion and saute till it transparent.
3

Add green chilli and remaining ginger garlic paste and saute for minutes on high flame.
Add marinated chicken and water in wok and mix well, cover the lid and cook it for 20 minutes on low flame, saute 2times in between.
4

Open lid and you will c the oil starts floating on over masala, put fenugreek (methi bhaji) in chicken gravy mix and again cook it on low flame for 7minutes switch off flame and garnish coriander leaves.
5

Methi Murgh or Methi Chicken dish is ready to eat.
Thanks for reading