Fenugreek or methi leaves is a very nutritious green leafy vegetables and when added with chicken, infuses a special flavor.
1 cup baby fenugreek leaves
2 medium size onion finely chopped
1 tablespoon garlic paste
1 tablespoon ginger paste
2 slit green chili
2 tablespoons thick curd
Salt to taste
1 teaspoon kashmiri red chili powder
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
1/3 teaspoon all spices powder
1 stick cinnamon
2 green cardamom
6 7 black pepper
1 cup Water if required
2 tablespoons fresh chopped coriander leaves
5tablespoons cooking oil
Wash chicken n marinate it with 1/2 teaspoon garlic, 1/2 teaspoon ginger paste, salt, turmeric powder, Kashmiri chili powder, coriander powder, all spices powder and curd. Keep aside for an hour
Heat oil in wok and add Cinnamon, bayleaf, black pepper, clove, green cardamom let them crackle.
Add onion n saute till it transparent. Add green chili n remaining ginger garlic paste n saute for minutes on high flame.
Add marinated chicken and water in wok n mix well, cover the lid and cook it for 20 minutes on low flame, saute twice in between.
Open lid n u will c the oil floating on all over masala, add baby fenugreek in chicken gravy mix n again cook it on low flame for 7minutes switch off flame n garnish coriander leaves.
Your Methi Murgh or Fenugreek Chicken is ready to eat.
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