Chicken flavoured with fenugreek (Methi Murg) recipe
ingredients
2 small (1 kg) 2.2 lb Chicken, cut into 6 pieces each
1 cup (200 g) 7 oz Yoghurt (dahi)
Salt to taste
5 tbsp (75 ml) 2 1/2 fl oz Vegetable oil
5 Green cardamom (choti elaichi)
1 Cinnamon (dalchini), 1 inch stick
8 Cloves (laung)
1 1/2 cups (180 g) 6 oz Onions, chopped
2 tbsp (36 g) 1 1/4 oz Garlic (lasan), chopped
2 tbsp (36 g) 1 1/4 oz Ginger (adrak), chopped
5 Green chillies, slit
1 tsp (2 g) Red chilli powder
240 g (9 oz) Tomatoes, chopped
1 tbsp (5 g) Dry fenugreek (kasoori methi) leaves or 1/4 cup (7 1/2 g) Fresh leaves
4 tsp (24 g) Ginger, julienned
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
Dough to seal casserole
1 cup (200 g) 7 oz Yoghurt (dahi)
Salt to taste
5 tbsp (75 ml) 2 1/2 fl oz Vegetable oil
5 Green cardamom (choti elaichi)
1 Cinnamon (dalchini), 1 inch stick
8 Cloves (laung)
1 1/2 cups (180 g) 6 oz Onions, chopped
2 tbsp (36 g) 1 1/4 oz Garlic (lasan), chopped
2 tbsp (36 g) 1 1/4 oz Ginger (adrak), chopped
5 Green chillies, slit
1 tsp (2 g) Red chilli powder
240 g (9 oz) Tomatoes, chopped
1 tbsp (5 g) Dry fenugreek (kasoori methi) leaves or 1/4 cup (7 1/2 g) Fresh leaves
4 tsp (24 g) Ginger, julienned
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
Dough to seal casserole
method
1. Whisk the yoghurt and salt together; rub into the chicken and marinate for half an hour.
2. Meanwhile, heat the oil in a wok (kadhai); crackle green cardamom, cinnamon stick, and cloves. Add onions and saute till golden brown. Stir in garlic, ginger, and green chillies. Add red chilli powder and tomatoes; cook till the oil comes to the surface.
3. Add the chicken with the marinade and 1 cup water. Bring to the boil, cover and simmer till the oil is visible on the sides once again and the chicken is tender.
4. Remove to an ovenproof casserole, sprinkle with fenugreek, ginger, and green coriander. Cover tightly and seal with dough. Put in a preheated oven and bake at 180°C (350°F) for 15 minutes.
5. Open the casserole and serve simmering hot with any Indian bread.
2. Meanwhile, heat the oil in a wok (kadhai); crackle green cardamom, cinnamon stick, and cloves. Add onions and saute till golden brown. Stir in garlic, ginger, and green chillies. Add red chilli powder and tomatoes; cook till the oil comes to the surface.
3. Add the chicken with the marinade and 1 cup water. Bring to the boil, cover and simmer till the oil is visible on the sides once again and the chicken is tender.
4. Remove to an ovenproof casserole, sprinkle with fenugreek, ginger, and green coriander. Cover tightly and seal with dough. Put in a preheated oven and bake at 180°C (350°F) for 15 minutes.
5. Open the casserole and serve simmering hot with any Indian bread.
serving amount
serves: 4
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