Methi Murg/Fenugreek Chicken

Chicken curry infused with fresh fenugreek leaves

30Prep Time

30Cook Time

60Total Time

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Ingredients

• I : For the Marination
• 500 gm chicken
• 3 tbsp yogurt
• 1/2 tsp pepper powder
• 1/2 tsp garam masala powder
• 2 tbsp green chilly paste
• II : Gravy
• 1/2 cup onion paste
• 1/4 tbsp tomato paste
• 7 cloves grated garlic
• 1" ginger grated
• 1 tsp chilly powder
• 1/4 tsp turmeric powder
• salt to taste
• 1/3 cup oil
• 1/4 tsp shahjeera
• Whole garam masala : 4 pepper corn, 2 cloves,1 black cardamom, 1/2 " cinnamon
• 1/2 glass water
• III: For Tempering
• 1 tbsp oil
• 1 cup fenugreek/methi leaves

Instructions

1. Marinate the chicken with all the ingredients (I) for half hour
2. Heat 1/3 cup oil.Add shahjeeera & whole garam masala.
3. Once crackled add in onion paste. Fry for few minutes
4. Add grated ginger garlic, tomato paste, chilly powder, turmeric powder. Bhunav
5. Now add the marinated chicken. Fry till oil separates
6. Add water. Cover and cook on a low flame till chicken is tender
7. Prepare the tempering (III) : Heat oil in a pan. Add in methi/fenugreek leaves.Cook till it changes it's color. Remove from flame and keep aside
8. When chicken is tender, add the fried methi leaves.
9. Stir continuously and adjust the consistency of gravy accordingly
10. Serve hot with roti or paratha