Methi Murg is a North Indian dish with an excellent aroma and taste. Fresh Methi(Fenugreek) leaves are cooked with marinated chicken pieces and other masala ingredients on slow heat, inviting the diner to gorge on a sumptuous meal.
Added cashewnut paste and brown onions sublimate the bitterness of the methi leaves and make the sauce succulent and finger licking good. We as youngsters were never fortunate enough to find this dish on the menu of Mangalorean restaurants, as those days fresh methi leaves were not easily available in the local market.
We made this yesterday for our brother's family who came down on a holiday from abroad and their young children gave a Hi5 for this curry. I am sure the followers of my blog will also love this.
Make sure that you have a stack of hot parathas/rotis/naan/phulkas or even ghee rice ready before you serve this item piping hot. Perfect maincourse dish for the monsoon or winter ambiance.
Ingredients:
1. Chicken pieces without skin - 500 Gms
2. Lemon - Half
3. Turmeric powder - 1/2 Tsp
4. Black or White Pepper powder - 1/2 Tsp
5. Salt - To taste
6. Curds - 1 Tablespoon
7. Ginger Garlic Paste - 1 Tsp
8. Brown Onion Paste - 1 Tsp
9. Chopped onion - 1 medium
10. Tomato puree - 1 Tablespoon
11. Red Chilli Powder - 1 Tsp
12. Jeera Powder - 1/2 Tsp
13. Dhania Powder - 1/2 Tsp
14. Garam Masala Powder - 1/2 Tsp
15. Cashewnut paste - 1 Tbsp
16. Methi Leaves - A Handful chopped and blanched
17. Refined Oil or ghee - 1 Tbsp
18. Brown Onion - 1 Tsp(Optional)
Method:
Marinate chicken pieces with ingredients 2 through 6.
Heat oil in a vessel, fry chopped onions till golden. Add Ginger garlic paste, brown onion paste and fry till oil leaves the sides.
Add Tomato puree and the dry powders except garam masala powder and fry till raw smell disappears.
Now add chicken pieces with the marinade and the methi leaves.
Cook till chicken is tender.
Now add cashewnut paste and garam masala powder. Mix well and simmer for 5-10 mins.
Garnish with optional brown onion.
Serve hot garnished with lemon wedges, with roti or ghee rice.
Added cashewnut paste and brown onions sublimate the bitterness of the methi leaves and make the sauce succulent and finger licking good. We as youngsters were never fortunate enough to find this dish on the menu of Mangalorean restaurants, as those days fresh methi leaves were not easily available in the local market.
We made this yesterday for our brother's family who came down on a holiday from abroad and their young children gave a Hi5 for this curry. I am sure the followers of my blog will also love this.
Make sure that you have a stack of hot parathas/rotis/naan/phulkas or even ghee rice ready before you serve this item piping hot. Perfect maincourse dish for the monsoon or winter ambiance.
Ingredients:
1. Chicken pieces without skin - 500 Gms
2. Lemon - Half
3. Turmeric powder - 1/2 Tsp
4. Black or White Pepper powder - 1/2 Tsp
5. Salt - To taste
6. Curds - 1 Tablespoon
7. Ginger Garlic Paste - 1 Tsp
8. Brown Onion Paste - 1 Tsp
9. Chopped onion - 1 medium
10. Tomato puree - 1 Tablespoon
11. Red Chilli Powder - 1 Tsp
12. Jeera Powder - 1/2 Tsp
13. Dhania Powder - 1/2 Tsp
14. Garam Masala Powder - 1/2 Tsp
15. Cashewnut paste - 1 Tbsp
16. Methi Leaves - A Handful chopped and blanched
17. Refined Oil or ghee - 1 Tbsp
18. Brown Onion - 1 Tsp(Optional)
Marinate chicken pieces with ingredients 2 through 6.
Heat oil in a vessel, fry chopped onions till golden. Add Ginger garlic paste, brown onion paste and fry till oil leaves the sides.
Add Tomato puree and the dry powders except garam masala powder and fry till raw smell disappears.
Now add chicken pieces with the marinade and the methi leaves.
Cook till chicken is tender.
Now add cashewnut paste and garam masala powder. Mix well and simmer for 5-10 mins.
Garnish with optional brown onion.
Serve hot garnished with lemon wedges, with roti or ghee rice.
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