Methi Murg is a tangy chicken gravy flavoured with kasuri methi (dried fenugreek leaves). Chicken with methi is an excellent combination for sure. Kasuri methi gives an amazing aroma and flavour to the curry.
Ingredients
1 kg Chicken
1 cup Curds (thick) (dahi)
2 tbsp Ginger garlic paste (adrak lehsun paste) 2 Bay leaves (tej patta)
4 Onions (chopped) (pyaaz)
3 Tomatoes (chopped) (tamatar)
3 Green chillies (chopped) (hari mirch)
1 tsp Cumin-coriander pdr (dhaniya jeera powder) 1 tsp Turmeric pdr (haldi)
1 tsp Chilli powder (laal mirch powder) 1 tsp Garam masala
3 tbsp Kasuri methi (dried fenugreek leaves)
2 tbsp Oil (tel)
Salt as per taste (namak)
Method
- Clean and cut the chicken.
- Marinate the chicken with whisked curds, ginger-garlic paste and salt for atleast an hour.
- Heat oil in a pan.
- Add bay leaves, chopped onions and saute till they turn soft and golden brown.
- Add the tomatoes and cook till they turn mushy.
- Add green chillies, cumin- coriander powder, turmeric powder, chilli powder, garam masala, salt and cook for another 10 minutes, stirring intermittently.
- Now, add the marinated chicken and cook for 10 to 12 minutes.
- Add the kasuri methi and cook for another 5 minutes.
- Garnish with coriander.
- Serve methi murg with wholewheat lachcha parathas.
