Methi Murgh

Methi Murgh


220 Gram Fresh Fenugreek (Methi)

450 Gram Chicken Breast (Boneless, cut into 2 inch cubes)

For marination:

3 Gram Freshly Ground Black Peppercorns

10 Gram Garlic Paste

5 Gram Ginger Paste

1 tsp White Pepper

2 tsp Lemon juice

To taste Salt

To cook:

1 inch piece Ginger, julienne

5 Tbsp Mustard Oil

1 tsp Lemon Juice

20 Gram Coriander Leaves, finely chopped

A pinch of Cinnamon Powder

A pinch of Black Cardamom Powder

125 Gram Yogurt (Whisk well)

2 Medium Green Chilles, finely chopped

5 Gram Ginger, finely chopped

To taste Salt

60 Gram Onions, finely chopped

20 Gram Garlic, finely chopped

1 tsp Cumin Seeds (Jeera)

Methi Murgh

1.Wash the chicken properly and dry it, then add the marinade ingredients and mix it properly. Keep it aside.

2.Take chopped fenugreek, sprinkle some salt and rub the leaves with your hands, keep it for 5 minutes and then wash it properly so that the salt is removed and then dry the fenugreek. This helps in removing the bitterness of the fenugreek.

3.Heat mustard oil in a pan till it starts to smoke then reduce heat till the oil reaches medium temperature. Now add cumin seeds let it crackle then add chopped garlic and fry it until it turns light golden brown in color.

4.Increase the heat to medium and add onions, roast it till it turns golden brown. Then add fenugreek and stir it for about 4-5 minutes till oil gets separated. Now add green chillies and ginger, stir well.

5.Now add yogurt and roast it till the moisture gets reduced and oil get separated.

6.Add the marinated chicken increase it to high heat, let it sear for about 2-3 minutes, then lower the heat to medium flame and continue to cook till the oil gets separated and the chicken is fully cooked.

7.Finally add cinnamon and cardamom powders, lemon juice and coriander leaves mix it well and the dish is ready to serve.

8.Garnish it with ginger juliennes and fresh cream (optional).

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