Shahi Methi Murg

Shahi Methi Murg

Ingredients:

·         1/3 cup almonds/cashew nuts, soaked in some hot water for an hour, Blend and keep it aside.

·         3 onions, sliced.

·         1 tsp  Shah Jeera

·         5-6 tbsp.  Oil.

·         5-6 green chilies.

·         1 black cardamom (badi elaichi)

·         2 Bay leaves

·         2 Dried Red chilies

·         4-5 cloves.

·         1 inch cinnamon (dalchini).

·         3-4 green cardamom (chhoti elaichi)

·         4-5 Black pepper corns.

·         Salt to taste.

·         1 tsp readymade chicken masala powder.

·         1 tbsp. dried fenugreek (kasuri methi).

·         1 bunch or 1 cup of fresh methi (fenugreek) leaves

To marinate:

• 500 gm chicken
• Salt to taste
• 1 tsp ginger paste
• 1/2 tsp garlic paste
• 1/2 tsp black pepper powder
• 1/3 cup Yogurt/Curd

In a large bowl, add all ingredients to marinate.

Mix well to coat chicken with marinate.

Refrigerate to marinate for a minimum of 1-2 hour.

Remove marinated chicken from refrigerator 30 minutes before cooking.

Kasuri methi and fresh methi is soaked in warm water for 30mins with 2pinch of salt.

Method

Heat the oil in a pan on medium heat.

Add Shah Jeera, Black pepper corns, Bay leaves, Cloves, Cinnamon, and Cardamom and dried Red chilly. Allow them to crackle with aroma

Add sliced onion, ginger-garlic paste. Sauté till it turns golden brown. Add chicken masala to it and sauté for a minute.

Cool the sauté mixture and Blend with green chilies

Heat the same pan on medium with the remaining oil.

Add marinated chicken into the pan sauté for 5-6 minutes add 2 pinch of salt while sauté procedure.

Add the blended mixture mix well and cover with the lid leave for 2mins.

Add almonds/cashew nuts paste stir well and cover with the lid leave for 5 minutes

Add Kasuri methi and fresh methi mixture as mention above.

Bring it to simmer and cover with the lid leave for 10-12 minutes.