Methi Murg

Methi Murg

A speciality of hydrabad ,methi murg tastes best with fresh fenugreek leaves . The world's finest fenugreek comes from Qasur in Pakistan .Kasoori methi or dried fenugreek powder is an adequate replacement for the fresh vegetable .

Method

1. Clean and remove skin from chicken .Cut in to 8 pieces .Whisk the curds in a large bowl .Add salt and marinade chicken in this for at least half an hour .3. Peel and chop onions and grlic .Chop 30 g of the ginger and cut the rest into juliennes for garnish . Slit , deseed and chop green chillies .Chop tomatoes and coriander.4.Pre-heat oven to 350 F .5. In a handi ,heat ghee ,add whole garam masala and saute till it crackles .Add onions and saute till it brown .Add chopped ginger ,garlic and green chillies dissolved in a quarter cup of water .Add tomatoes and fry until the fat separates .6.Add the marinated chicken with the marinade and 3/4 cup of water .Bring to a boil .Cover and simmer until chicken is done and the fat separates .7. Stir in the cream ,sprinkle fenugreek ,ginger juliennes and coriander .Cover with a lid .8. To finish ,seal the handi with atta dough and bake in the pre -heated oven for 15 minutes .

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