Methi Murgh | Cooksmart | Sanjeev Kapoor Khazana

Fresh fenugreek leaves add a new dimension to this chicken dish.
METHI MURGH
Ingredients
1 cup fresh fenugreek (leaves separated)
750 gms chicken, cut into 8 pieces on the bone
3 tbsps oil
400 gms yogurt
Salt to taste
2 one-inch cinnamon pieces
1 bay leaf
5-6 green cardamoms
1-2 black cardamoms
5-6 cloves
1-2 mace petals
2 medium onions, chopped
2 tsps dried fenugreek leaves (kasoori methi)
1½ inch ginger, finely chopped
7-8 garlic cloves, finely chopped
½ tsp turmeric powder
1 tbsp coriander powder
2 tsps red chilli powder
2 green chillies, finely chopped
Method
1. Heat oil in a non-stick pan.
2. Put yogurt in a large bowl, add salt and chicken and mix well.
3. Add cinnamon, bay leaf, green cardamoms, black cardamoms, cloves, mace and onion to the pan and saute till fragrant.
4. Add dried fenugreek leaves to the chicken and mix.
5. Add fresh fenugreek, ginger and garlic in the pan and mix and saute. Add turmeric powder, coriander powder, red chilli powder and chicken with the marinade. Rinse the bowl with 1 cup water and add to the pan. Mix everything well, add green chillies, cover and let the chicken cook.
6. Transfer into a serving bowl and serve hot with tandoori roti.
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