Methi Murgh Recipe
Metti Murg is appetizingly served with simple rice, raita and salad. If you thicken the sauce, it tastes just as good with freshly made, hot chapatis.
Methi Murgh Recipe
Ingredients
- 2 pounds 1 kilogram chicken, cut into pieces the size of a piece (I like to use pieces on the bone)
- 4 tablespoons of vegetables / rapeseed / sunflower oil
- 2 large thin sliced onion
- 2 diced large tomatoes
- 2 tablespoons garlic paste
- 1 tablespoon ginger paste
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Red chili powder
- 2 teaspoons garam masala powder
- Salt as per taste
- 1 pound 500 g fresh, green fenugreek leaves, washed into finely chopped
Instructions
- Heat cooking oil in a heavy-bottomed wok over medium heat
- When it’s hot, put in onions. Sauté, before the onions start turning into a golden brown color. Now remove the crevice spoon from the oil and drain the paper towels. Turn off the heat.
- Crush the onions in a fine paste by adding small amount of water in the food processing machine. After that, remove into a separate container.
- Now, grind the tomatoes, garlic and ginger paste together, in a food processor, into a smooth paste. Remove in a separate container and set aside for later use.
- Warm the oil left over post frying the onion and adds the onion paste. Stir for 2 to 3 minutes.
- Add tomato paste Now and all powdered spices, including garam masala. Mix well.
- Make the resulting oil (a mixture of onion-tomatoes) until the oil begins to separate from it. This can take up to 10 minutes.
- Now add the chicken pieces to the masala, cook the salt to taste and mix to completely cover the chicken pieces with the masala. Sauté to chicken is well roasted.
- It's time to add fenugreek leaves and mix well.
- Add 1/2 cup of hot water to the pan, stir to mix well, simmer and close the pan. Cook until the chicken is soft. You will need to keep checking the chicken as it cooks and adds more water if all the water dries. Stir frequently to prevent burning. When done, the dish should have a rather thick sauce.
- When the chicken is cooked, served with Indian flatbread (hot Chapatis), tandoor-baked Indian flatbread (Naans) or plain boiled rice
