METHI MURGH
|
INGREDIENTS
|
QUANTITY
|
|
Chicken
|
250 grams
|
|
Onions
|
2 medium
|
|
Ginger
|
1 inch pieces
|
|
Green chilli
|
2
|
|
Fresh coriander leaves
|
a few
|
|
Oil
|
2 tbsp
|
|
Bay leaves
|
2 leaves
|
|
Green cardamom
|
2
|
|
Black cardamom
|
1
|
|
Cloves
|
1
|
|
Cinnamon
|
1 inch stick
|
|
Black peppercorns
|
5
|
|
Garlic paste
|
2 tbsp
|
|
Turmeric powder
|
1/2 tsp
|
|
Red chilli powder
|
1 tsp
|
|
|
|
|
Coriander powder
|
1 tsp
|
|
Yogurt
|
1 cup
|
|
Dry fenugreek leaves (Kasoori methi)
|
2 tbsp
|
|
Garam masala powder
|
1 tsp
|
|
Salt
|
To taste
|
METHOD:
* Wash and
cut the chicken into medium sized pieces. Peel, wash and chop onions. Peel,
wash and chop ginger. Remove stems, wash and chop green chilies. Wash and chop
coriander leaves
* Heat oil in
a pan. Add bay leaves, green cardamoms, black cardamoms, cloves, cinnamon and
peppercorns. Sauté until cardamoms start to crackle.
* Add onions
and cook until translucent and soft. Make sure to stir continuously. Add
ginger, garlic paste, turmeric powder, red chilli powder, coriander powder and
chopped green chilies. Sauté for a minute.
* Add chicken
pieces and beaten yogurt and cook on high heat for seven to eight minutes. Add Kasoori
methi and three-fourth cup of water.
* Cover the
pan and cook on low heat for ten minutes. Add garam masala powder, salt and mix
properly. Serve hot garnished with chopped fresh coriander leaves.
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