METHI MURG (CHICKEN CURRY WITH FRESH FENUGREEK)

Methi leaves i.e. fenugreek leaves when consumed, are beneficial for the heart as well as the skin. It is very beneficial to people having high cholesterol as well as diabetics due to it’s capability to cut down cholesterol levels and also to control glucose metabolism. In short Methi is an extremely nutritious vegetable. Again, chicken too, with it’s ability to provide a good supply of proteins, essential vitamins and minerals and also regulating cholesterol and blood pressure, is a very healthy form of meat.

Methi Murg is a combination of two such extremely nutritious food items. This gravy has it’s own unique taste due to the fresh fenugreek leaves used. People who dislike methi too will surely love this Special Methi Murg Curry. My husband too, for many a years wasn’t willing to try this dish as he basically isn’t fond of methi. But after tasting it at a party buffet, he too loved it a lot. Thus began my trials to make this methi Murg. Finally I succeeded in preparing it one fine day, the way I wanted it especially in as little oil as I could!

For more chicken dishes do give a try to the following…..

1) Chicken Dum Biryani

2) Hirvaa Kombadi Masala

3) Kombdi Kaleji Sukka Masala

4) Manglorean Chicken Masala

5) Murg Makhani

6) Kombdi Vade

7) Kombdi Sukka Masala

Here’s the recipe for the delicious and nutritious METHI MURG…….

Prep Time : 40 min

Cooking Time : 35-40 min

Serves : 6

Cup Used : 200 ml

INGREDIENTS :

• 750 gms Boneless Chicken (Breast pieces)
• 1 1/2 cup Fresh Methi leaves (Fenugreek leaves)
• 7 Medium Onions
• 3 small Tomatoes
• 1 1/2 cup Sweet Fresh Homemade Curds
• 25 cloves Garlic
• 2 inch Ginger
• 3 Green Chillies
• 1/2 cup Corriander leaves
• 1 tsp Turmeric powder
• 1 tsp Red Chilli powder
• 2 tsp Garam Masala (cloves, cinnamon, green cardamoms, black peppercorns……taken in equal proportions…..roasted lightly and ground to a fine powder)
• 2 tsp Corriander powder
• 2 tsp Kasuri Methi (Dried Fenugreek leaves)
• 3 tbs oil for sauteing the onions

For the tempering :

• 2 tbs Oil
• 4 CLoves
• 4 Cinnamon sticks (1″ each)
• 3 Green Cardamoms
• 4 Black Peppercorns
• 2 Bay Leaves

For Garnishing :

• 1/2 cup Fresh Corriander Leaves

METHOD :

1. To make the Methi Murg, first clean the chicken and wash thoroughly in sufficient water. Drain and cut into medium sized pieces.
2. Grind together the garlic, ginger, green chillies and the corriander leaves into a paste using very little water.
3. Mix together the curds, half of the green paste and half of the turmeric powder. Coat the chicken pieces with this marinade and keep aside for about an hour.
4. In the meantime, slice the onions finely. Chop the tomatoes, the methi leaves, and corriander leaves too.
5. Heat a pan and add the oil to it. Add the sliced onions and saute adding a pinch salt to speed up the caramalisation. Keep sauteing on low to medium heat stirring constantly till the onions are lightly browned. This might take some time as less oil is used and frying of onions is avoided. Again onions sauteed in this manner impart a delicious flavour to the curry.
6. Switch off the heat and cool these onions. When cooled, grind to a fine paste in a mixer grinder.
7. Now for the curry, heat a thick bottomed pan and add the oil to it. Add the whole spices mentioned for tempering.
8. When they splutter, add the remaining green paste and saute for about two minutes. Add the ground onion paste and saute for a while.
9. Now add the remaining turmeric powder and the chopped tomatoes. Saute and cover and cook for a while.
10. Add the red chilli powder, corriander powder,garam masala powder and mix well.
11. Add the chopped methi leaves and saute for a while.
12. Now add the marinated chicken with the entire marinade and saute on high flame for a few minutes.
13. When the chicken changes colour, add a cup of water and bring the mixture to a boil. Add salt to taste.
14. Cover and cook on medium heat stirring occasionally.
15. When the chicken is fully cooked, add the kasuri methi and check seasoning. Adjust salt and other spices if desired. Cook uncovered on high flame for a few more minutes to thicken the gravy.
16. Switch off the heat and transfer to a serving bowl.
17. Garnish with chopped coriander leaves and serve hot with some Garlic Butter Naan or Khasta parathas or Jeera Rice.
18. Would taste great even with Veg Pulav.

NOTE :

It is advisable to use only fresh curds which is not sour. The spiciness of the curry can be adjusted by using more or less green chillies and chilli powder too!