The ultimate guide to cook Methi Murg

I’m a big lover of Fenugreek, though I know of many foodies who despise this vegetable or plant or, for that matter, whatever. I’m in so much love with this veggie that I practically look forward to its use either in dry forms like Kasuri Methi or even in seed forms such as pickles and sambar powder. Just as I have shared my delicious recipe for Methi Mutter Malai earlier in my blog, today I want to share my recipe for Methi Murg. Cooking Chicken with Methi imparts that heavenly aroma, much like a distinctive Maple syrup kind of Aroma, and enhances the flavour of this dish manifold. Plus there’s a bonus in the form of winter season and hence we are going to get a bountiful of fresh greens available in the market so why stop at creating just one recipe, let us try Aloo Methi, Methi Dal and also incorporate them into various salads to make your dish as colourful and vibrant as you can. The Romans flavoured their Wine with Fenugreek, who knows, we might soon have a Fenugreek flavoured Beer. Cheers to Happy Cooking.

Ingredients:

Chicken – 400 gms
Methi – 200 gms
Onion – 30 gm or 1 big size
Tomato – 100 gm
Ginger-Garlic paste – 2 tbsp
Coriander powder – 1 tbsp
Red Chilli Powder – 1 tbsp
Turmeric powder – 1 tbsp
Garam Masala – and pinch
Cashewnut / Kalmi paste – 50 gms
Vegetable stock – 250 ml
Salt – to taste
Fresh cream – for garnish
Oil – 50 ml

Method:

1) Clean and curry-cut the chicken. Set aside.
2) Wash and cut the Methi leaves.
3) Grind the tomatoes and onions.
4) Heat oil. Fry the Mehti leaves, tomato-onion paste, ginger-garlic till oil oozes out. Add the powdered spices and saute further for a couple of minutes.
5) Add the Chicken along with cashewnut paste and mix well. Saute for 5 minutes on high flame.
6) Now add the vegetable stock and garam masala. Cover with lid and let it cook on simmer for approximately 40 minutes. Keep checking in a while and add hot water if necessary.
7) Once the chicken is cooked and the gravy is thick, remove from fire and garnish with a tablespoon of fresh cream.Serve hot with Roti or Rice