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chicken - 1 (about 1 kg)
oil - 4 to 5 tbsp
cloves - 3
cardamoms - 3
cinnamon - 2 pieces, 2 cm each
garlic - 4 flakes, chopped finely
onion - 1 cup, chopped finely
curry powder - one and a half tbsp
poppy seeds - 1 tbsp, roasted and powdered
tomato puree - 1 tbsp
fenugreek leaves (Methi Bhaji) - one and a half cup, chopped
coconut milk - 1 cup
How to Make Murg Methi
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 and stir till the raw smell of curry powder is lost.
Add the chicken pieces, salt and 1/4 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 Chapatti.
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