Murg Methi

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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.

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