Malaidar Methi Chicken/ Malaidar Methi Murgh
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- 1 Cup = 200ml
Spices to grind
- Whole black pepper – 1 tsp
- Cumin seeds – ½ tsp
- Cardamom – 3
- Cloves – 2
- Cinnamon – 1 small piece
- Grind all the above ingredients to a fine powder.
To make the gravy
- Chicken – 1 kg
- Coriander powder – 1 tsp + ½ tsp
- Black pepper powder – 1 tsp
- Fresh methi leaves – 3 cup
- Onion – 4, sliced (boil it adding little water and discard the water)
- Green chili – 4
- Ginger – 2 tbsp, chopped
- Garlic – 5 cloves,
- Water – ½ cup
- Cashew nut paste – with ¼ cup cashew, (soak the cahews in hot water for about an hour and grind to a smooth paste adding ¼ cup of milk)
- Milk – ½ cup
- Fresh cream – ½ cup
- Dried fenugreek leaves/ kasoori methi – 1 tsp
- Clarified butter/ ghee – 4 tbsp
- Oil – 1 tbsp
- Salt – to taste
- Marinate the chicken pieces with 1 tsp coriander powder, 1 tsp black pepper and little salt. Keep it ready.
- Grind together boiled onion, green chili, ginger and garlic to a smooth paste.
- Heat 1 tbsp oil in a pan, add the chopped methi leaves and saute for 3 – 4 minutes. Remove from the pan and keep it aside.
- In the same pan, add clarified butter/ ghee. When hot, add the marinated chicken and fry for about 4 – 5 minutes over high flame. To this add ground onion paste and combine evenly. Cook for another 5 – 6 minutes over low flame.
- Add ground spice powder along with ½ tsp coriander powder and salt. Saute till oil appears on top, for a minute or 2. Add cooked methi leaves and ½ cup water and cook over low flame till chicken is done.
- Add cashew paste, milk, fresh cream and kasoori methi/ dried fenugreek leaves, combine and cook for 2 – 3 minutes. Remove from flame and serve hot with naan or roti.
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