Methi Murgh

Prep: 10 minutes | Cook: 30 minutes | Servings: 2

Ingredients

1 tsp Oil

3 Cloves

1 Bay Leaf

1 inch Cinnamon stick

1 tsp Cumin seeds

1 cup Onion, chopped

Salt to taste

2 tsp Ginger garlic paste

½ cup Tomatoes, chopped

500 grams Boneless Chicken, cubes

1 tsp Red chilli powder

1 tsp Coriander powder

½ tsp Turmeric powder

½ cup Curd, beaten

1 tsp Garam masala powder

1 cup Fenugreek leaves, chopped

Method: 

  • Heat oil in a pan, add cloves, bay leaf and cinnamon to it.
  • Add in the cumin seeds, chopped onions, cook till they turn translucent.
  • Season with salt and mix. Add in the ginger-garlic paste and chopped tomatoes, mix everything.
  • Add in the chicken cubes along with the powdered masalas, red chilli powder, turmeric powder and coriander powder.
  • Give it a good mix, add in the beaten curd and salt. Cover and cook for 5-6 minutes.
  • Add in the garam masala and fenugreek leaves, mix well.
  • Cover again and cook for 2 minutes.
  • Add one cup of water, cook further till all the masalas get cooked.
  • Once cooked turn off the flame, and garnish with laccha onions and coriander sprig.
  • Serve hot.
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