Methi Murg

Chicken flavoured with fenugreek

Ingredients :

1.Chicken, cut into 6 pieces each 1kg/2small
2. Yogurt (dahi)  1cup/200gm
3. Salt to taste
4. Refined oil
5. Green cardamoms (choti elaichi)  5
6. Cinnamon (dalchini), 1" stick   1
7. Cloves (laung)   8
8. Onions, chopped  1.5 cups / 180gm
9.Garlic, chopped  2 tbsp / 36gm
10. Ginger, chopped   2 tbsp / 36 gm
11. Green chillies, slit   5
12. Red chilli powder   1 tbsp / 2gm
13. Tomatoes, chopped  240 gm
14. Fenugreek ( methi ), dry leaves  1 tbsp / 5 gm
      or Fresh leaves                           1/4 cup
15. Ginger , julienned   4 tsp / 24 gm
16. Green coriender ( hara dhaniya ),
       chopped                                    1 tbsp / 4gm
17. Dough to seal casserole


Method : 

a. Whisk the yoghurt and salt together; rub into the chicken and marinate for half an hour .
b. Meanwhile, heat the oil in a wok ( kadhai ); crackle green cardamoms, cinnamon stick and cloves. Add onions and saute till golden brown . Stir in garlic, ginger, and green chillies. Add red chilli powder and tomatoes ; cook till the oil rises to the surface.
c. Add chicken with the marinade and 1 cup water. Bring to the boil, cover and slimmer till the oil is visible on the sides once again and the chicken is tender.
d. Remove to an ovenproof casserole, sprinkle with fenugreek, ginger and green coriender. Cover tightly and seal with dough. Place in a preheates oven at 180 degree F for 15 minutes.
e. Open casserole and serve simmenring hot with any Indian bread.