METHI CHICKEN:
Methi Chicken is a healthy and delicious curry recipe, made by using chicken and fenugreek leaves and simmered in a rich creamy curry. And it is a Winter special chicken recipe. And also known as Murgh Methi Malai, Murg Methi, here Murg stands for Chicken, methi for fenugreek leaves.
For this recipe we need to use fresh fenugreek leaves which gives a nice flavor and by adding freshly ground cashew nut paste further blends thereby giving a rich taste and texture to the dish. Further we can also use other leafy vegetables like mint leaves, coriander leaves and spinch for making variety chicken curries.
Ingredients:
Chicken, Fenugreek leaves or methi, oil, bay leaf, cloves, cardamom, cinnamon, onion, tomato, ginger garlic paste, salt to taste, coriander powder, red chili powder, garam masala powder, water as required, cashew nut paste.
About Methi or Fenugreek:
It is a plant known for its seeds, fresh leaves, and dried leaves. Methi is the Indian name for Fenugreek and Kasuri Methi in English translates to ‘ Dried fenugreek leaves. It is a good source of soluble fiber and is excellent for digestion.
These leaves has a slightly bitter taste but the dried herb is slightly milder than fresh leaves and has an amazing aroma and taste when it is cooked with other ingredients like chicken, other spices and vegetables. Furthermore it is one of India’s most commonly used herbs and is particularly used in North Indian dishes like subzi, and gravy. It has a smoky, earthy, and slightly bitter flavor.
Dried fenugreek leaves are also known as KASURI METHI. It can be added to curries like chicken curry, and mutton curry along with spices. Usually, it is used in gravies or curries at the end, by crushing them before adding them to any subzi or gravy. Adding kasuri methi enhances the flavor and aroma. Store it in an airtight container and refrigerated it to stay up to 6 months.
HOW TO MAKE METHI CHICKEN | METHI MALAI CHICKEN
METHI CHICKEN | METHI MALAI CHICKEN | MURGH METHI MALAI | SPICY METHI MURGH | Murg methi | Fenugreek chicken
Equipment
- 1 Large deep pan
Ingredients
- 500 kgs Chicken
- 3 big Onion chopped
- 2 big Tomatoes chopped
- 1 tbsp Ginger garlic paste
- 3 tbsp Oil
- 1 tsp Fennel seeds
- 1 Bay leaf
- 2 Cloves
- 1 inch Cinnamon stick
- 2 Cardamom
- 1 tbsp Coriander powder
- 2 tsp Red Chili powder
- 1 tsp Garam masala powder
- 1 cup Fenugreek leaves
- Salt to taste
- ½ cup Water
- 2 tbsp Cashew paste
Instructions
- Heat a pan and add in oil, cinnamon, cloves, bay leaf, cardamom.
- Then add in finely chopped onions and fry till the onions turns golden.
- Later add in finely chopped tomatoes and stir fry till the raw smell goes away completely.
- Add ginger garlic paste and stir fry for 1 minute.
- Add in coriander powder, red chili powder, garam masala powder, turmeric powder, salt to taste.
- Add 1/2 cup water and allow it to cook. Close the lid and allow it to cook.
- Add chopped Methi leaves. Close the lid and allow it to cook for another 5minutes in low flame.
- Once the chicken is completely cooked add cashew nut paste, give a mix and allow it to cook for another 2 minutes in low flame.
- Finally, the delicious and tasty METHI CHICKEN | METHI MALAI CHICKEN | MURGH METHI MALAI| SPICY METHI MURGH | Murg methi | Fenugreek chicken is ready.
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