How to make Methi Murgh
- Heat oil in a vessel with a wide base.
- Set the temperature to low heat and fry the shahi jeera for a few seconds.
- Stir in the curry leaves.
- Add the chopped onions, turmeric, and salt to taste.
- Raise the temperature to medium and fry them for about 8 minutes or till the onions turn golden brown.
- Fry the added ginger and garlic paste for 1-2 minutes till the raw aroma is no longer present.
- Add chicken together with powdered cumin seeds, coriander seeds, and
- Cover the vessel and continue to cook for 4 - 5 minutes.
- Raise the temperature to
- Bring to a boil and add the tomato paste with water.
- As the gravy begins to boil, lower the temperature to medium.
- Cover and continue to cook for around 10 - 15 minutes.
- Note: When the chicken is soft, and the gravy is sufficiently thick, you will find that the gravy is topped by floating oil.
- Add whipped yogurt and gently stir it in.
- Add the finely chopped leaves of methi while gently stirring, so that the chicken pieces remain intact.
- Reduce the flame and cook for another 5 minutes while the vessel is uncovered.
- Add the powdered garam masala just before turning off the heat and mix well for the flavor.
- Check for salt and adjust as required.
- Garnish the dish with coriander leaves.
Methi was used as a yellow dye in the past.