Assalamo alykum. Alhamdolilha, it’s  been  nearly a week now the Ramadan has started. There is a kind of peace, calmness and a serene atmosphere  around this part of country. The nights have become like a day and the excitement of this month can be seen every where. Each year during this month it’s like a tradition to give gifts to our employees to start of their Ramadan. We make a pack of goodies which can be consumed in Ramadan. To give more a personal effect this time we thought to give them some handmade goodies. For today’s recipe of Fig & Pistachio Energy Bites, you need to hope over to Lubna’s of Yummy Food where each year she invites blogger for her event Joy of Fasting to Feasting.

Thank you Lubna for making me a part of your event. Please check out her space to know more.

If you are looking for spicy, flavorsome and something different from your routine chicken curries then Methi murg is your answer to it. We like to have it in suhoor with some parathas or roti.  Without much ado let checkout the recipe

 We start the preparation by  marinating the chicken/murg with yogurt and chillies to give a little bit of spiciness. Cooked with other spices and lastly tempered with fresh fenugreek leaves to enhance it’s flavor.

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

7.8.1.2

16

https://www.ghezaeshiriin.com/2016/06/methi-murg-fenugreek-chicken/

Nutrition

Calories: 2479 cal

Carbohydrates: 137 g

Fat: 140 g

Sodium: 795 g

Cholesterol: 451 g

Protein: 193 g

Fiber: 49 g

Assalamo alykum. Hope you all are having good Ramadan. Alhamdolillah it is 5th Ramadan and we have fallen into a routine. Today I have with me Amira from niletorockiescuisine. She is from Egypt but now resides in Colorado. Her blog Niletorockies has all the recipes from Nile valley & North Africa.  A request to all the readers to pray for her mother in law who is battling with cancer. May Allah do what is best for her. Ameen. Over to you Amira.

Ramadan Mubarak to all of you who observe this holy month, may Allah (SWT) accept our good deeds and forgive us all. When I was approached by Huma to guest post at her eye catching space, I could not say no, although I am super duper busy, I wouldn’t miss this opportunity to show her readers the scrumptious Egyptian cuisine, and the goodies that comes out of it specially during Ramadan. There is an abundant recipes that I can share with you from where I came from (Egypt) , where I was born ( Saudi Arabia) and where I’ve lived ( The Middle East). I was really very confused, I wanted to share an elegant, fancy dish with dozens of Middle East flavors – think saffron and cardamoms- drizzled in mouth drooling syrup and heavenly packed with butter, I wanted to share something really festive , but then my motto is to simplify recipes and make it as user friendly – in terms of materials and time spent in the kitchen – as possible.

I’ve been having a lot on my plate recently, my mother in law was diagnosed with lung cancer – she is a breast cancer survivor, and she is here in US seeking medical help. She is a courageous woman and I know she will, ISA, survive and beat this beast with her strong faith and will power.

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Assalamo alykum. Proceeding with Ramadan An event to share today we are travelling to Spain with  our guest  Aisha from La Cocina de Aisha meaning The Kitchen of Aisha. Masha allah such a beautiful name. She is a reverted  muslimah and though she has no memories of Ramadan, she is sharing a special soup Harira  which her family consumes a lot during Ramadan. 

My greetings to the readers of Gheza-eShiriin in this festive season. I am Aisha, from La cocina de Aisha. I’m spanish, but now living in Holland. We moved to this country 8 years ago and despite it has been hard (and still it is) I like the country.

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