Murgh Methi Fry

It’s another yummy dish for chicken lovers. Murgh methi dry is prepared with the combination of fresh methi leaves and chicken. The real aroma from fresh methi leaves which gives a unique taste and enhances the flavor to this dish.

It’s a simple, yet delicious and also easy to prepare this. I have used fresh methi leaves. I really like pairing methi with chicken.

This goes well with steamed white rice/ fried rice/ biryani/curd rice/naan/chapatti…

Ingredients

Chicken Pieces – ½ kg

Chopped Methi Leaves – 1 bunch

Chopped Onions – 1 cup

Chopped Tomatoes – 3

Ginger Garlic Paste – 1 and ½ tsp

Sliced Green Chilli – 3

Turmeric Powder – ½ tsp

Chilli Powder – 1 tsp

Coriander Powder – 2 tsp

Crushed Pepper – 1 tsp

Garam Masala – ½ tsp

Cumin Powder – ½ tsp

Fennel Powder – ½ tsp

(To Temper)

Cinnamon – 2

Bay Leaf – 1

Cardamom -2

Cloves – 3

Cumin Seeds – ¼ tsp

Fennel Seeds – ¼ tsp

Crushed Ginger Garlic – 1 tsp

(For Paste)

Cashew – 15

Grated Coconut – ¼ cup

Method

Clean and wash the chicken pieces and cut into small pieces then keep it aside.

In a kadai, heat oil. Then add all the tempering ingredients which are under “to temper” one by one and sauté it for few seconds.

Now add sliced green chilli, chopped onions and sauté well till it becomes mushy. Then add chopped chicken pieces and sauté it well with ginger garlic paste and salt.

Once it done, ten add chopped methi leaves. Then mix it well and cook on medium flame.

Now add tomatoes and cook till it becomes mushy.

Add all spices (turmeric, chilli, coriander, fennel, cumin, garam masala) with enough water and close the lid and cook till the chicken turns soft.

In a blender add grated coconut and soaked cashes and make it as a fine paste.

Once it done, then add the coconut paste and crushed pepper and mix it well.

Let it be for another 5 minutes and when you get thick consistency of fry sprinkle some oil and roast it.

Then switch off the flame and serve hot!