Methi Murgh


Chicken Curry with Fenugreek Leaves
Chicken – 1, medium, jointed
Ginger Paste – 1 tsp
Garlic Paste – 1 tsp
Onions – 2, finely sliced
Curd – 2 tblsp
Red Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Salt as per taste
Oil – 3/4 cup
Water – 3 cups
Cardamoms – 2, large
Cinnamon – 1 one inch stick
Green Chillies – 3, chopped
Caraway Seed Powder – 1/2 tsp
Fenugreek Leaves – 2 cups, without stems
Juice of 1 Lime

1. Mix the ginger, garlic, 1 onion, curd, red chilli powder, turmeric powder and salt.
2. Marinate the chicken in this mixture.
3. Fry on a low flame in half the oil till the chicken is browned.
4. Add 3 cups of water and cook till 2/3rds of the water dries and chicken is tender.
5. Add the rest of the oil in a frying pan.
6. Add cardamoms, cinnamon, green chillies, caraway seed powder and remaining sliced onion.
7. Fry till the cardamoms well.
8. Add the chopped fenugreek leaves and fry for 3 minutes.
9. Add the cooked chicken and simmer together till the aroma of the fenugreek leaves comes through.
10. Pour the lime juice over it.
11. Serve hot with roti.

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