Methi Murgh: The Tempting Fenugreek Chicken Curry

  • Serving: 4
  • Difficulty:

Properties

  • Serving
    4 people
  • Preparation
    45 mins
  • Cook time
    35 mins
  • Passive time
    10 mins

Ingredients

  • 1 Kg Zappfresh Chicken Curry Cut

  • 225 gms Yogurt

  • 100 gms Ghee

  • 5 nos Green Cardamom

  • 1 nos Black Cardamom

  • 5 nos Cloves

  • 1 stick Cinnamon (1-inch)

  • 1 nos Bay Leaf

  • 1 pinch Mace

  • 300 gms Onions

  • 30 gms Garlic

  • 50 gms Ginger

  • 6 nos Green Chillies

  • 3 gms Turmeric

  • 5 gms Coriander Powder

  • 5 gms Red Chilli Powder

  • 250 gms Tomatoes

  • 10 gms Fenugreek (Kasoori Methi)

  • 15 gms Coriander

Methods

Methi Chicken or Chicken Curry with Fenugreek leaves is a hearty spicy Chicken Curry with a nice flavor of fresh fenugreek leaves coming through in every bite. Its the unique taste and tenderness of Zappfresh Chicken Curry Cut which provides a distinctive flavor to the dish. Methi Chicken is protein ripe chicken cooked with fresh methi leaves full of calcium, potassium, and iron. It is a nutritious recipe, appears gorgeous and tastes yummy.

PREPARATION:

THE CHICKEN: Unwrap your healthy and succulent Zappfresh Chicken Curry Cut.

THE MARINATION: Whisk yogurt in a large bowl, add salt and leave the chicken in this marinade for at least 30 minutes.

THE VEGETABLES: Peel, wash, and chop onions. Peel and chop garlic. Scrape, wash and chop 30-gram ginger, cut the rest into juliennes for garnish. Remove stems, wash, slit, deseed and chop green chilies. Wash and chop tomatoes. Clean, wash and chop the coriander.

THE OVEN: Preheat to 350 degrees Fahrenheit

COOKING:

Heat ghee in a handi, add whole garam masala and saute over medium heat until it begins to crackle. Add onions and until golden brown. Then add chopped garlic, ginger and green chilies, stir for 2 minutes, add turmeric, coriander powder, and red chilies, dissolved in 60 ml cup of water, and stir for 30 seconds. Now add tomatoes and bhunno* until the fat leaves the masala, add the marinated chicken along with the marinade and water (approx 180 ml), bring to a boil, cover and simmer until chicken is almost cooked and the fat leaves the masala once again. Adjust the seasoning. Sprinkle fenugreek, ginger juliennes, and coriander. Cover with lid

FINISHING:

Seal the handi with atta (whole-wheat) dough and put it on dum** in the pre-heated oven for 15 minutes.

TO SERVE:

Open the handi at the table and serve with any Indian bread of your choice.

 

NOTE: When using fresh fenugreek (60 gms), clean, wash and immerse in salted water for 30 minutes to remove the bitterness. Drain and add to the marinade.

 

*bhunno: a combination of light stewing, sauteing and stir-frying.

**dum: steam.

 

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