Kasoori Methi Murgh

Kasoori Methi Murgh 

 

 

 

Ingredients

Chicken:700gm
Onion(finely chopped):1n1/2cups
Garlic(minced):1tbsp
Ginger:2tbsp
Tomato(chopped):1 large
Hung curd :1/2cup 
Brown onion paste 1/2cup
Methi/Fenugreek seeds:1tbsp
Dry red chilies:5-6
Turmeric powder:1/2tsp
Red chili powder:1tbsp
Cumin powder:2tsp
Garam masala powder:1tsp
Kasuri methi/dry fenugreek leaves: 2tbsp
Black pepper powder: 1tsp
Salt
Oil

Method

1. I used a chicken drumsticks weighing around 700gm. Skin the chicken and cut into 12-14 pieces. Wash well and pat dry with a kitchen towel. Marinate the chicken with hung curd salt, black pepper and 2tbsp oil.
Marinate the chicken at least for 4-5hrs.

2. Take a deep pan or kadai, heat 4tbsp oil. When the oil is hot reduce the heat to low and add the fenugreek seeds(methi dana). Let the seeds change color to brown, but take care not to burn them. You can smell the nice aroma of fenugreek by this time. Take out all the seeds out of oil and discard. Yes DISCARD all the seeds.

Though they are very flavorful, fenugreek seeds are very bitter in taste. We do not want any bitterness in our dish, just only the flavor.

3. In the same oil, add dry red chilies. Increase the heat and add minced garlic. Cook the garlic till brown. Add the chopped onions, mix well. Reduce heat to medium and cover the pan and cook for 3-4min. Stir well and cook for another 5min. Add the ginger paste and mix well. Uncover and cook for 1-2min and add the chopped tomatoes. Cover the pan and cook till the tomatoes are soft and mushy. Add turmeric powder, cumin powder, red chili powder. The amount of red chili powder always depends on how much heat you and your family members like or can stand. Mix well.

4. Increase the heat, add the marinated chicken pieces, stir well so all the masalas coat the chicken well. Cover and cook for 10min on medium flame.
Add brown onion paste . The chicken will release a lot of water, so now on uncover and cook till the chicken is done. Stir in-between, and take care so chicken is not over done.

5. When the chicken is cooked, increase the heat and reduce the gravy to a thick consistency. Add salt to adjust the seasoning. Add garam masala powder. I used home made garam masala. For that lightly dry roast some cardamom, cinnamon, cloves, shah jira(black cumin), and little nutmeg, let them cool and ground to powder.


6. Take kasuri methi in between your palms and crush them to powder and add the curry. Switch off the heat, mix well, cover and let it stand for 10min.
Serve with roti , paratha, steam rice or jeera rice.