Methi Murg Curry/ Fenugreek Chicken Curry
- luvlittlehearts
- Sep 26, 2016
- 1 min read
Ingredients
Mustard oil - 6 tbsp
Cloves - 3-4
Black Cardamom - 2
Black Pepper Corn - 4-5
Onion - 2 cups ( Thinly sliced )
Ginger garlic paste - 2 tsp
Green chili - 2 ( Slit into halves )
Chicken - 1 kg
Curd - 1 cup
All purpose flour / Maida - 2 tsp
Coriander Powder - 3 tsp
Turmeric Powder - 1 tsp
Kashmiri Red Chilli Powder - 2 tsp
Roasted Cumin Powder - ½ tsp
Garam Masala Powder - ½ tsp
Salt to taste
Lemon Juice - 2 tsp
Fresh Fenugreek / Methi leaves - 2 cups ( chopped )
Method: Heat oil in a pan. Once the oil is hot, add cloves, cardamom and peppercorns. Fry for a few seconds. Add onion and fry till translucent. Add ginger garlic paste and green chilies and fry till onion turns golden brown. Add chicken and fry on high heat for 4-5 minutes.Whisk curd, maida, coriander powder, turmeric powder, red chili powder, cumin powder and garam masala powder in a bowl. Add the curd mixture and salt in the pan. Cover and cook the chicken on low heat for 25-30 minutes. Add little water if required fenugreek leaves and cook uncovered for another 10 minutes. Add lemon juice and mix well. Serve hot with chapati or naan.
Happy Cooking!
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