Sunday, March 21, 2010

Methi Murgh


Chicken 800 gms.
Ginger 1 2″ piece
Garlic 10 cloves
Green Chillies 5
Yogurt 1 cup
Salt to taste
Coriander Leaves 3 tbsps.
Vegetable Fat (ghee) 3 tbsps.
Onion 1
Bay Leaves 2
Fenugreek Leaves (methi) 1 cup
Coriander Powder 1 tsp.
Cumin Powder 1 tsp.
Mace And Cardamom Powder 1/2 tsp.
Wheat Flour Dough

Clean the chicken and cut into 8 pieces.
Make a paste of ginger, garlic and green chillies.
Slice the onion, brown in a little ghee and grind to a fine paste.
Finely chop the coriander leaves.
Marinate the chicken pieces in curd, ginger-garlic-green chilli paste and salt for 6 hours.
Heat ghee in a narrow mouthed degchi, add bay leaves. Add finely chopped methi leaves. Stir-fry for three minutes.
Add the marinated chicken and cook till the gravy starts boiling. Add dhania and jeera powders and browned onion paste. Stir.
Cover the degchi and seal, using the dough. Cook over low heat till the flavours are given out.
Uncover the degchi and sprinkle the mace and cardamom powder.
Serve hot garnished with chopped coriander leaves.

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