11 January, 2016
Methi Murg / Methi Chicken
Methi murg is popular punjabi non-vegetarian recipe. So delicious and yummy. Chicken cooked in fresh methi leaves and cashew nuts. If you do not have fresh methi leaves use kasuri methi. Serve this dish with chapati, naan, tandoori roti or rice. Try this my version of Methi murg and share your feed back.
Chicken – 750 g (with bone)
Methi/fenugreek leaves – 1 cup (chopped)
Onion – 1 (chopped)
Red chili – 1 ½ tsp
Turmeric – ½ tsp
Coriander powder – 1 tsp
Garam masala – 1 tsp
Tomato – 2 (finely chopped or make paste)
Curd/yogurt – 2 tbsp
Salt – as per taste
Oil – 4-5 tbsp or as require
Jeera/cumin – ½ tsp
Cinnamon stick – 1 inch
Clove/loung – 3-4
Green cardamon – 3-4
Bay leaf – 1
For making paste
Onion – 2 medium (chopped)
Ginger – 1 inch
Garlic clove – 10 -12
Green chili – 2
Cashew nut – 7-8
First grind the ingredients under ‘for making paste'(onion, ginger,garlic,green chili and cashew nuts ) and make fine paste. Keep aside.
Heat oil in kadai or pan and place the ingredients under ‘to temper ‘ (jeera, cinnamon, green cardamon, clove and bay), let them crackle.
Add chopped onion, stir and saute till onion get light brown.
Add grinded paste, red chili, turmeric and coriander powder stir and saute till oil separate from the masala.
Now add chicken pieces and stir and saute the chicken with the masala for 3-4 minutes in low-medium heat.
Now add tomato paste or chopped and salt, stir and saute them 2 minutes.
Add yogurt/curd and garam masala again cook for 2 minutes.
Finely add methi/fenugreek leaves, stir well and cover the chicken with lid for 10 mins in low-medium heat, in between open the lid and stir the chicken once or twice.
After 10 – 12 minutes if chicken is cooked switch off the flame or cook for some more time.
The dish is semi gravy if you want more gravy add some water too.
Methi murgh is ready. Eat hot with chapati, naan or rice.
Take the ingredients under ‘for making paste’ in a grinder
Add the ingredients under ‘to temper’ to hot oil
Add chopped onion, saute till light brown
Add grinded paste, red chilly, turmeric and coriander powder
Saute and stir till oil separates
Add chicken, fry them with masala for 3-4 mins on medium heat
Add tomato paste, stir and saute for 2-3 mins
Add curd and garam masala, stir and saute for some time
Add kasuri methi, stir
Cover with the lid and cook chicken in low flame for 10 – 15 mins, check in between
When chicken get cooked turn off the flame
If you want more gravy add some water.
Methi Murg is ready.
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