Tuesday 2 September 2014

Methi Murgh



Chicken                               ½ kg (medium sized pieces)

Thick curd                           ½ cup

Garlic paste                        1½ tbsp

Ginger paste                      1½ tbsp

Salt to taste

For the masala

Onions                                 1 cup( finely chopped)

Tomatoes                            ½ cup (finely chopped)

Coriander powder              ½ tsp

Turmeric powder               ½ tsp

Green chillies                      3–4 no’s ( finely chopped)

Chilli powder                       2 to 3 tsp

Garam masala                     1 tsp

Kasuri methi                 

(dried fenugreek leaves )  2 tbsp

Coriander leaves            2 tbsp

Oil for cooking



Cut and clean chicken pieces and keep aside. In a large bowl add curd, salt, ginger garlic paste and chicken and marinate at least for 1hour.  Heat oil in kadai add chopped onion and fry till golden brown. Add chopped tomatoes fry for 2 min. Then add green chillies ‘ turmeric powder, chilli powder , coriander powder and garam masala. Fry on low flame till oil separates. Then add marinated chicken and kasuri methi. Add half cup of water. Cook till done on medium flame. Add coriander leaves and mix well. Switch off the gas. Serve with roti, naan etc.

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