KASOORI METHI MURGH
Sharing an Exclusive Recipe shared by our very own Harminder Magon - KASOORI METHI MURGH(Chicken cooked in Dried Fenugreek Leaves)
Harminder ji says :-
This is a very creative dish that takes chicken to a different level in taste and flavors. Over the years, I have tried to replicate this recipe the way my father used to prepare and my mother tells me that I have almost perfected this delicacy to his set standards. I am happy to share it with you.
Like with any delicacy, the freshest ingredients make the dish taste better. Similarly, this recipe tastes better with fresh fenugreek if available. The world’s finest fenugreek comes from Qasoor, now in Pakistan. Dried fenugreek from this region is now available all over the globe and marketed as “Kasoori Methi”. This dried methi is an excellent substitute for the fresh vegetable and is also extensively used to enhance the flavors of both vegetarian and meat delicacies. A liberal pinch of this ingredient works like magic in improving the taste and enhancing the flavors, it is a must in all kitchens. Try a pinch even in the tampering of your Daals and you will agree with me.
Punjabis are known to cook their meats with Spinach or Fenugreek or the combination of both and my favorite happens to be the Methi Murgh especially when served with lachedaar paronthis.
This delicacy can be prepared using fresh or dried fenugreek leaves. The choice is entirely yours and you can be the judge of the results.
Ingredients:
1 whole chicken about a Kg. skinned and cut up
1 tbs. red chili powder – Deghi Mirch
1 tsp. salt
½ cup clarified butter
2 cloves crushed
½ a tsp. green cardamom seeds lightly mashed
1 black cardamom lightly mashed
1 stick cinnamon stick about 1” long
1 tsp. whole coriander seeds coarsely crushed
1 cup finely chopped onions
2 tbs. fresh garlic paste
2 tbs. fresh ginger paste
4 finger hot green chilies finely chopped
1 tsp. turmeric powder
1 cup pureed tomatoes
1/2 cup of Kasoori Methi if using dried product
(2 cups fresh fenugreek leaves washed and chopped – if not using the dry methi
1 tbs. juliennes of fresh ginger root and fresh coriander for garnish
Method:
Skin and clean the chicken and cut into small pieces and place them in a mixing bowl. Add some salt and the red chili powder on the chicken pieces and mix well and allow the chicken to marinate for at least 1 hour or more.
Next in a heavy bottom pot heat the clarified butter and add all the dry spices and sauté over medium heat until the spices begin to crackle and release aromas. Immediately add the onions and sauté until golden brown. Then add the chopped chilies, garlic and ginger pastes and turmeric powder and stir well. Add salt to taste. Next add the chopped fenugreek leaves or the dried methi, stir well and cook for a few minutes. Add crushed tomatoes and mix well and cook for about 15 plus minutes until the juices from the tomatoes and the fenugreek almost dry up and the butter starts to separate from the mixture.
Next add the marinated chicken to the pot and mix well and continue to stir and cook the chicken in the methi masalla until done and the fat starts to separate again. Taste the chicken and adjust the seasoning to your liking. Allow the chicken to rest for an hour or so. Just before serving thoroughly heat the chicken and remove it to a serving dish and garnish with juliennes of ginger root and coriander. You my also garnish it with green chilies and spring onions.
Serve it hot with freshly baked naan or tandoori roti. I love this succulent delicacy with Lachedaar Paronthis and pickled baby red onions
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