Methi Murgh Malai

methi

Ingredients:

1 Bunch Fresh Methi

800 gms chicken

2 onion

1 tomato

2 tsp garlic paste

1 tsp ginger paste

2 green chilies

3-4 dry red chilies

100 gm yogurt

100 gm cream

1 tbsp whole garam masala( black peppercorns, cardamom, cloves, bay leaves, cinnamon sticks)

1 tsp cumin seeds

1/4 tsp garam masala powder

1 tbsp coriander powder

1 tsp cumin powder

1 tsp chili powder

1/2 tsp turmeric powder

1/4 tsp crushed black pepper

fresh green coriander leaves for garnish

salt to taste

100 gm butter/oil

methi-2

Method:

Clean wash chicken and keep it in colander to drain. Pluck leaves of methi and wash it in running water 2-3 times, so all the mud and sand is washed off. Finely slice the onion and tomato.

Heat a wok and add Butter/ oil, let it come to temperature. Add whole garam masala , cumin seeds. Saute until oil is aromatic approximately 2 minutes.

Add sliced onion and dry red chilies. Fry for 3-5 minutes until onion turn light golden. Add ginger and garlic paste and cook the rawness evaporates.

In fried onion add chicken pieces and fry for 5-7 minutes or until chicken is well seared and the chicken is all dried up.Add sliced tomato and it cook.

Add all dry spices, red chili powder, coriander powder, turmeric powder, cumin powder, crushed black pepper, garam masala powder. Cook for 2-3 minutes and then add salt and yogurt. Cook over high flames until the moisture of yogurt dries.

Add half cup of water, bring it to boil. Reduce the heat cover the wok with the lid and let it simmer for 10-12 minutes, until chicken is almost 80% cooked.

Add chopped methi (fenugreek leaves) to chicken and stir well. Keep the at medium heat and coo it uncovered until both chicken and methi is cooked.

Whipped up the cream with fork to make it smooth. Pour the the cream in methi murgh and gently stir to combine, leave 2 tbsp of cream for later to garnish.

Reduce the flame to simmer, cover and cook for 3-4 minutes or until the oil floats on top

methi-1

Transfer in a bowl, garnish with cream and green coriander leaves.

Serve hot with paratha, rotis or rice.

Advertisements

17 thoughts on “Methi Murgh Malai

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s