Methi Chicken/ Methi Murg
Unlike all my other dishes this dish does not have any specific or extraordinary history behind it. I was at the supermarket and happened to see fresh fenugreek leaves (methi) and thought to myself why not make chicken with methi leaves! The idea just struck me and there I was buying Chicken and fresh methi leaves and trying to make a dish out of these two main ingredients. I won't deny that after grocery I did have a look at few recipes on you tube searching for Murg Methi or vice versa. But none were satisfactory as per my expectations. I came up with my own style of this dish and tried doing it entirely then the regular recipes on you tube. Let's have a quick look at the dish.
Ingredients:
1 Whole Chicken cleaned and small pieces
2 chopped onions
1 chopped Tomato
1 cup Methi leaves washed and soaked in water (DO NOT CHOP)
2 Cloves
2 Peppercorn
1 Cinnamon stick
1 Bayleaf
1tbsp Ginger Garlic Paste
1 tbsp Chicken Masala (No specific brand "Shaan', "MDH" anything will do)
1 tbsp Kasuri Methi
Corainder chopped
1 cup Curd (Avoid water)
Salt to taste
3 tbsp Oil/Ghee/Butter
Marination:
Now as per the recipes I watched or read there is no marination for the chicken but as I mentioned earlier I am doing my own version so I went ahead and marinated the chicken.
In a mixing bowl take washed and cleaned chicken.
Add 2 tbsp Red chilli power, 1tbsp turmeric powder, 2 tbsp Garam Masala, 1 tbsp Ginger Garlic Paste, Salt. Mix all ingredients well. Let it set aside for 30 mins- 1hour. I had marinated it and kept overnight for all the spices to act well to the chicken, hence making it more tasty when cooked.
Method:
In a big pot add oil in mentioned quantity and to it add cloves, peppercorn, cinnamon stick & bay leaf.
Once the aroma of dry spices are easy to smell add chopped onions to it. Cook until they turn light brown. Make sure not to burn it.
When the onions start changing color add ginger garlic paste as mentioned and again mix well.
After the onions look cooked add tomatoes to the pot and give it a mix again.
At this point you could add 1tsp of salt. Do not add too much of alt as the chicken we marinated has salt in it already. Always remember if the salt is less in the dish, it can be adjusted but not otherwise.
The tomatoes when looked soft add the marinated chicken to the mixture.
Mix all mixture well so that the onion is evenly spread out onto each and every piece of chicken.
DO NOT ADD ANY SPICE AT THIS POINT. ALSO NO WATER.
Cover the pot with the lid and let it cook for good 15 mins and make sure to keep the flame on medium.
After the mentioned time check the chicken and there will already be water from the chicken itself.
Check the spice at this point. We like it spicy so added the chilli powder accordingly. At this stage add Chicken Masala I mentioned. This masala just gives the right amount color to the dish.
Add Curd at this point as well as the methi leaves that we have soaked in water. Do not chop the leaves as we need it as whole. Give the whole dish a good mix while our flame is on medium.
Cover it again and if you feel the chicken is getting dry and sticking at the bottom of the pan add 1 cup water to the mixture. Let it cook for another 15 mins.
Keep checking the dish incase its not burning or sticking at the bottom of the pan.
After 15 mins check the dish add kasuri methi on the top of the dish as well as chopped coriander. While adding kasuri methi make sure you crush it between your palms and then add it to the dish. Doing this releases the taste of the methi more effectively.
Cover and let it cook for another 10 mins.
Check if the chicken is cooked. Do not overcook the chicken.
Serve hot with rotis or steamed basmati rice.
Ingredients:
1 Whole Chicken cleaned and small pieces
2 chopped onions
1 chopped Tomato
1 cup Methi leaves washed and soaked in water (DO NOT CHOP)
2 Cloves
2 Peppercorn
1 Cinnamon stick
1 Bayleaf
1tbsp Ginger Garlic Paste
1 tbsp Chicken Masala (No specific brand "Shaan', "MDH" anything will do)
1 tbsp Kasuri Methi
Corainder chopped
1 cup Curd (Avoid water)
Salt to taste
3 tbsp Oil/Ghee/Butter
Marination:
Now as per the recipes I watched or read there is no marination for the chicken but as I mentioned earlier I am doing my own version so I went ahead and marinated the chicken.
In a mixing bowl take washed and cleaned chicken.
Add 2 tbsp Red chilli power, 1tbsp turmeric powder, 2 tbsp Garam Masala, 1 tbsp Ginger Garlic Paste, Salt. Mix all ingredients well. Let it set aside for 30 mins- 1hour. I had marinated it and kept overnight for all the spices to act well to the chicken, hence making it more tasty when cooked.
Method:
In a big pot add oil in mentioned quantity and to it add cloves, peppercorn, cinnamon stick & bay leaf.
Once the aroma of dry spices are easy to smell add chopped onions to it. Cook until they turn light brown. Make sure not to burn it.
When the onions start changing color add ginger garlic paste as mentioned and again mix well.
After the onions look cooked add tomatoes to the pot and give it a mix again.
At this point you could add 1tsp of salt. Do not add too much of alt as the chicken we marinated has salt in it already. Always remember if the salt is less in the dish, it can be adjusted but not otherwise.
The tomatoes when looked soft add the marinated chicken to the mixture.
Mix all mixture well so that the onion is evenly spread out onto each and every piece of chicken.
DO NOT ADD ANY SPICE AT THIS POINT. ALSO NO WATER.
Cover the pot with the lid and let it cook for good 15 mins and make sure to keep the flame on medium.
After the mentioned time check the chicken and there will already be water from the chicken itself.
Check the spice at this point. We like it spicy so added the chilli powder accordingly. At this stage add Chicken Masala I mentioned. This masala just gives the right amount color to the dish.
Add Curd at this point as well as the methi leaves that we have soaked in water. Do not chop the leaves as we need it as whole. Give the whole dish a good mix while our flame is on medium.
Cover it again and if you feel the chicken is getting dry and sticking at the bottom of the pan add 1 cup water to the mixture. Let it cook for another 15 mins.
Keep checking the dish incase its not burning or sticking at the bottom of the pan.
After 15 mins check the dish add kasuri methi on the top of the dish as well as chopped coriander. While adding kasuri methi make sure you crush it between your palms and then add it to the dish. Doing this releases the taste of the methi more effectively.
Cover and let it cook for another 10 mins.
Check if the chicken is cooked. Do not overcook the chicken.
Serve hot with rotis or steamed basmati rice.
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