Ingredients

• 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.