Ingredients

Adjust Servings:

	750 g boneless chicken – chopped into pieces
	1 medium onion - finely chopped
	1 medium onion - finely chopped
	4-5 tbsp oil
	1 tsp shahi jeera
	10-12 curry leaves – freshly picked
	salt to taste
	1 tsp turmeric powder
	2 1/2 tsp ginger and garlic – ground to a thick paste
	1 1/2 tsp powdered cumin seeds
	1 1/2 tsp powdered coriander seeds
	3 tsp powdered red chili
	1 cup water
	2 tbsp whiskey yogurt
	2 cups methi leaves - freshly picked and finely chopped
	2 tsp powdered garam masala
	2 tbsp coriander leaves - finely chopped

Nutritional information

111

calories

9 g

carbohydrates

15 g

protein

2 g fat

fat

326 mg

sodium

30 mg

cholesterol

Methi Murgh

Name: Methi Murgh
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 Servings
Ingredients: 750 g boneless chicken – chopped into pieces; 1 medium onion - finely chopped; 1 medium onion - finely chopped; 4-5 tbsp oil; 1 tsp shahi jeera; 10-12 curry leaves – freshly picked; salt to taste; 1 tsp turmeric powder; 2 1/2 tsp ginger and garlic – ground to a thick paste; 1 1/2 tsp powdered cumin seeds; 1 1/2 tsp powdered coriander seeds; 3 tsp powdered red chili; 1 cup water; 2 tbsp whiskey yogurt; 2 cups methi leaves - freshly picked and finely chopped; 2 tsp powdered garam masala; 2 tbsp coriander leaves - finely chopped

Features:

Cuisine:

Indian

45 mins
Serves 4
Easy

Ingredients

750 g boneless chicken – chopped into pieces
1 medium onion - finely chopped
1 medium onion - finely chopped
4-5 tbsp oil
1 tsp shahi jeera
10-12 curry leaves – freshly picked
salt to taste
1 tsp turmeric powder
2 1/2 tsp ginger and garlic – ground to a thick paste
1 1/2 tsp powdered cumin seeds
1 1/2 tsp powdered coriander seeds
3 tsp powdered red chili
1 cup water
2 tbsp whiskey yogurt
2 cups methi leaves - freshly picked and finely chopped
2 tsp powdered garam masala
2 tbsp coriander leaves - finely chopped

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
- Mix well.
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.