Ingredients: tomato,boneless chicken,ginger,bay leaves (tej patta),coriander (dhania) leaves,cardamom (elaichi) podsseeds,methi leaves (fenugreek leaves),red chilli powder,cloves garlic,black peppercorns,curd,onion,kasuri methi (dried fenugreek leaves),cinnamon stick (dalchini),cloves (laung),coriander powder,turmeric powder,green chillies,garam masala powder,sunflower oil

Delicious Methi Chicken Curry - Murgh Methi Curry Recipe, 2 Green Chillies,1 teaspoon Red Chilli powder,1 Bay leaves (tej patta),2 Tomatoes - finely chopped,1 teaspoon Whole Black Peppercorns,2 inch Ginger,2 Cardamom (Elaichi) Pods/Seeds,Coriander (Dhania) Leaves - finely chopped,10 cloves Garlic,1 teaspoon Turmeric powder (Haldi),1 cup Methi Leaves (Fenugreek Leaves) - roughly chopped,1 cup Curd (Dahi / Yogurt),3 Onions - finely sliced,2 Cloves (Laung),2 teaspoons Coriander Powder (Dhania),1/4 cup Coriander (Dhania) Leaves,2 teaspoons Kasuri Methi (Dried Fenugreek Leaves),1 inch Cinnamon Stick (Dalchini),1 tablespoon Sunflower Oil - to fry the onions,1 teaspoon Sunflower Oil,1 teaspoons Garam masala powder - adjustable,300 grams Boneless chicken - cut into pieces, 100, North Indian Recipes, To begin making Methi Chicken Curry recipe, firstly clean the chicken and wash thoroughly in sufficient water.
Drain the water from chicken and cut into medium sized pieces.
Keep them aside.Add garlic, ginger, green chillies and the coriander leaves into a mixer grinder and grind them into a paste using very little water.
Keep it aside.Take a bowl and add curd, half of the green paste that we made above and half of the turmeric powder.
Mix it well.
Next add the chicken pieces into the bowl and coat the chicken with this coriander, ginger and garlic mixture.
Once it is done, keep the chicken aside to marinate for about an hour.
The next step is to make the gravy for the methi chicken curry.Heat oil in a heavy bottomed pan over medium heat.Once the oil is hot, add the sliced onions and saute adding a pinch salt to speed up the caramelization (browning).
Keep stirring on low to medium heat constantly till the onions are lightly browned.The caramelised onions impart a delicious flavour to the Methi Chicken Curry.Turn off the heat and keep these onions aside to cool down a bit.
When cooled down, grind to a fine paste in a mixer grinder.Heat oil into the same pan over medium heat.
Add the whole spices mentioned for tempering which includes cloves, cinnamon stick, cardamom, black peppercorn and bay leaves.
Saute until the aromas of the spices wafts in the air.
Next add the remaining green coriander paste, the caramelized onion paste and stir for a couple of minutes.
Now add the remaining turmeric powder and the chopped tomatoes.
Saute and cover the pan with a lid and cook until the tomatoes turn soft.Once the tomatoes are soft, add the red chilli powder, coriander powder, garam masala powder and mix well.
Add the chopped methi leaves and saute till the leaves become soft.At this stage, add the marinated chicken with the entire marinade and saute on high flame for 2 to 3 minutes.When the chicken changes colour, add a cup of water and bring the mixture to a boil.
Add salt to taste.
Cover and cook the Methi Chicken Curry on medium heat stirring occasionally.
It will take about 20 minutes to cook the chicken to perfection.When the chicken is fully cooked, add the kasuri methi and check seasoning.
Adjust salt and other spices if desired.
Cook uncovered on high flame for a few more minutes to thicken the Methi Chicken gravy.Once the gravy thickens, turn off the heat, transfer to a serving bowl and garnish it with coriander leaves.Serve Methi Chicken Curry Recipe along with Tawa Paratha, Tomato Onion and Cucumber Raita and Jeera Rice for a weekend dinner along with your friends and family.
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