For the last few days I had to stay away from my kitchen due to my health conditions. It was a bad cold that put me down, and could not even think of going to the kitchen to cook something. The man in the house was in charge of the kitchen. No, don't worry, it was not that bad. He can cook. He planned to cook this chicken dish but I cooked it finally. What a relief...!!
Methi-murg is fenugreek flavored chicken curry. Either fresh fenugreek leaves(Methi saag) or dry leaves(Kasuri methi) can be used to make this chicken curry. Though, both taste different from each other. For me, I like the kasuri methi version, that is using dry fenugreek leaves. Using kasuri methi brings more flavor to the curry. And it is hassle free also, as you can buy a pack of kasuri methi from any grocery store and use them any time you want to. Whereas the fresh fenugreek leaves are seasonal and the washing, separating the leaves from stems one by one, chopping, blanching.....phewww...I'm sure you got my point.
Things needed to make Kasuri Methi-Murgh:
Dry red chilies:5-6
Red chili powder:1tbsp
Garam masala powder:1tsp
Kasuri methi/dry fenugreek leaves: 2tbsp
Black pepper powder: 1tsp
The steps of making Kasuri Methi-Murgh:
1. I used a whole chicken 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 yogurt, salt, black pepper and 2tbsp oil. I used Greek yogurt to marinate the chicken pieces. If you do not have Greek yogurt at home, use hung curd instead. 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.
|Fenugreek seeds and dry red chilies|
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. 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 sugar and 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.
|Kasuri Methi/Dry fenugreek leaves|
Serve with roti or pulao. I had mine with pea pulao.