Methi Murgh

Name: Methi Murgh
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: Serves: 4
Ingredients: 5 Cloves; 1 stick Cinnamon (1-inch); 5 Green Cardamom; 1 Black Cardamom; 300 g/1¾ cups Onions; 30 g/3 Tbs Garlic; 1 Bay Leaf; A pinch Mace; 3 g/½ tsp Turmeric; 5 g/1 tsp Coriander powder; 50 g/5 Tbs Ginger; 6 Green Chillies; 10 g/2 Tbs Fenugreek (Kasoori Methi); 10 g/2 Tbs Fenugreek (Kasoori Methi); 5 g/1 tsp Red Chilli powder; 250 g/1 cup Tomatoes; 15 g/¼ cup Coriander; Salt; 225 g/1 cup Yoghurt; Whole Garam Masala; 100 g/12 cup Ghee; 1 kg/2¼ lb Chicken (2 birds)

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 20

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

As with almost every delicacy, Methi (Fenugreek) Murgh tastes best with fresh fenugreek. The world’s finest fenugreek comes from Qasur, in Pakistan. Dried fenugreek powder is now, in tribute, referred to as Kasoori Methi or fenugreek from Qasur. The ‘spice’—is an adequate replacement for the fresh vegetable.

Ingredients

1 kg/2¼ lb Chicken (2 birds)
225

Main course
Gluten-free

Method

Preparation

THE CHICKEN: Clean, remove the skin and cut each into 8 pieces.

THE MARINATION: Whisk yoghurt 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 30g/3