Chicken Methi (Fenugreek Leaves) Curry - 1
Methi Murg - 1
Mamta Gupta
This curry mixes the flavours of chicken with the sharp flavour of methi leaves. This dish can be made in a slow cooker; simply mix all ingredients with chicken, leave to marinate for a few hours or overnight in fridge (not essential if you don't have time, but gives better flavours) , place in a slow cooker and let it cook for 6-7 hours.
Serves 6-8
Ingredients
1 kg. chicken pieces of your choice
2 tbsp. oil
1 tsp. black cumin seeds (Shahi jeera)
A large pinch of asafoetida (hing)
30 gm ginger (1 1/2 inch), peeled
20 gm. (4 large cloves) garlic, peeled
2 red or green chillies (adjust to taste)
200-250 gm or 4 medium onions, peeled
200 gm yoghurt
4 tbsp. dry methi leaves (sold as kasuri/kasoori methi in Indian stores)
2 tsp. coriander powder
1 level tsp. turmeric powder
1/2 tsp. chilli powder (optional)
Salt to taste
1/2 tsp. Garam Masala
Instructions
Grind onion, ginger and garlic together in a food processor or chop finely by hand.
Heat oil in a pan.
Add cumin seeds and asafoetida powder and let the seeds splutter.
Add onion, ginger, garlic mix and fry until golden brown.
Add chicken pieces and stir fry on hot until nicely brown on all sides.
Add all the spices, except garam masala and stir fry for 1-2 minutes, until spices give out a nice, roasted aroma.
Add yoghurt and methi leaves and stir into the chicken.
Put lid on, turn fire on medium-low and cook until tender.
Check and adjust salt and spices.
Turn heat off, sprinkle garam masala mix and leave covered.
Serve with hot Serve with Tandoori Roti 1 or Plain Paratha or Chapatti.
Notes
You can use fresh methi leaves too, use a whole bunch (they are sold in bunches).
This recipe can be used for meat, fish or prawns or even potatoes.
You can add tomatoes, in place of of yoghurt, at step 7.
