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Murg Methi:Chicken and Fenugreek Leaves Curry

13 Apr

Preparation time:20mts,cooking time :60mts,Serves:2-3

From the moment I saw this in Sailu’s blog,its been on my to- do list , but  I had not been able to locate Methi leaves in my local market.About 2 weeks back ,I got a frozen packet!Believe me even those run out in our stores -demand being more than supply in this case.Since, I ,finally had found out that there are no chances of getting fresh leaves in Rockford unless I want to go to Chicago Indian stores,I decided to go ahead with them.

Mostly I have followed sailus recipe here and made some changes to accommodate our allergies for cashew and our lower level of Spice tolerance.If you want to go for the original recipe you may use the link mentioned above.

  1. 250gms Chicken-about 13 medium pieces.
  2. 1 Large Onion.
  3. 2 tsp Yogurt.
  4. 1 1/2 Cup Methi leaves-Chopped.
  5. 1/5th tsp Turmeric powder.
  6. 1/4 tsp Chill powder.
  7. 1/2 tsp Garlic paste
  8. 1/2 tsp Ginger paste
  9. 2 Green chillies-slit-deseeded and made into paste.
  10. 1tsp Coriander powder
  11. 1/2tsp cumin powder.
  12. 1 tomato Puree
  13. Garam Masala powder-2 pinches
  14. Honey-1/2 tsp
  15. Cream(optional)-1tbsp(replace with cashew paste if you prefer that)
  16. Salt to taste.

How to:

  1. Wash and cut chicken into pieces.
  2. Wash the methi leaves and chop it or by store frozen methi leaves.Soak it in little water,salt and sugar.
  3. Slice the onion and fry till golden brown.Cool and grind to paste with yogurt.Keep aside.
  4. Grind Green Chillies into fine paste.
  5. In a pan add oil ,Remove the methi leaves from water and squeeze out excess water.Fry this in oil till it is crispy-remove and keep aside.
  6. In some oil in the same pan,add the green chilly paste and ginger garlic paste and fry for nearly 4mts.
  7. Add the turmeric,cumin,coriander and red chilly powder and fry for another 3mts.
  8. Add the tomato puree and cook for about 5mts.
  9. Add the onion paste and mix thoroughly.To this add the chicken pieces mix well and cook for 5-6mts till the chicken begins to cook.
  10. Now cook under cover till chicken is almost done(I did this for nearly 30mts and added nearly 2 cups of water so that it does not stick to the pan).
  11. When it is almost done,add the methi leaves,garam masala,cream/Cashew paste,honey.
  12. Mix well and cook for another 8mts.
  13. Add water at this stage based on your gravy need,this dish is a semi dry dish.
  14. Serve with roti.
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Posted by on April 13, 2011 in Chicken, Curries

 

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