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Murg Methi
By : Method
- Clean, skin and joint the chicken.
- Heat the oil in a fry pan and add cloves, cardamom and cinnamon.
- Add garlic and onion and fry till light brown.
- Add the curry powder, poppy seed power and tomato puree.
- Cook stirring till the raw smell of curry powder is lost.
- Add the chicken pieces, salt and ¼ cup of water. Cover and simmer on slow flame.
- When the chicken is half cooked, add the fenugreek leaves.
- Simmer till the chicken is cooked.
- Add the coconut milk.
- When the curry begins to boil, remove from fire.
- Serve hot with steamed rice or chapathi.
Ingredients:
chicken - 1 (about 1 kg)
oil - 4 -5 tbsp
cloves - 3
cardamoms - 3
cinnamon - 2 pieces, 2 cm each
garlic - 4 flakes, chopped finely
onion - 1 cup, chopped finely
curry powder - 1 ½ tbsp
poppy seeds - 1 tbsp, roasted and powdered
tomato puree - 1 tbsp
fenugreek leaves (methi bhaji) - 1 ½ cup, chopped
coconut milk - 1 cup
chicken - 1 (about 1 kg)
oil - 4 -5 tbsp
cloves - 3
cardamoms - 3
cinnamon - 2 pieces, 2 cm each
garlic - 4 flakes, chopped finely
onion - 1 cup, chopped finely
curry powder - 1 ½ tbsp
poppy seeds - 1 tbsp, roasted and powdered
tomato puree - 1 tbsp
fenugreek leaves (methi bhaji) - 1 ½ cup, chopped
coconut milk - 1 cup
RECIPES BY CHANDRI BHAT
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