Chicken With Fenugreek Leaves / Methi Chicken / Methi Murgh

Hi friends,
My today’s recipe is Methi Murgh. It is a popular Indian chicken curry spiced with dried fenugreek leaves. It is very easy to make at home.

Cooking time – 1 hour. Serve – 5
Ingredients -
1.Chicken – 1 kg.(washed and cut into medium sized pieces)
2.Onion – 400 gms.(chopped)
3.Tomato – 2 (chopped)
4.Ginger paste – 1/2 tspoon.
5.Garlic paste – 1 tspoon.
6.Chilli pwd – 1 tspoon.
7.Cumin pwd – 1/2 tspoon.
8.Coriander pwd – 1/2 tspoon.
9.Turmeric pwd – 1/2 tspoon.
10.Garam masala pwd – 1/2 tspoon.
11.Sugar – 1/4 tspoon.
12.Salt to taste.
13.Oil – 100 gms.
14.Lime juice – 4 tabspoon.
15.Cashew nuts – 8
16.Curd – 2 tabspoon.(beaten)
17.Fenugreek leaves – 1 tabspoon.(crushed)
18.Ghee – 1 tabspoon
19.Heavy cream (optional)  - 2 tabspoon.(for garnishing)
20.Green chilli – 5 (for garnishing)
Method -
1.Marinate the chicken with 1 tabspoon of salt and lime juice for 1 hour.
2.Grind cashew nuts with 1/4 cup of water to a smooth paste.
3.Grind tomatoes to a paste.
4.Group chicken pieces into 3 batches and heat oil in a frying pan. When hot reduce flame, fry each batch until light brown on both sides. remove them and keep aside.Clean out the pan.
5.In the frying pan heat rest of the oil and ghee together, fry the the onions till light brown.  6.Add  sugar ,ginger- garlic paste,tomatoes, turmeric-chilli-cumin-coriander pwds with 1/4 cup of water. Saute till raw smell disappears.
6.Add the chicken pieces, cashew paste,garam masala pwd, fenugreek leaves and 1/2 cup of water.
7.Mix well and saute for 4-5 mins on slow flame.Add curd and saute for 2-3 mins with continuous stirring.
8.Add 21/2 –3 cups of water and salt, let it bring to boil.
9.Cook till the chicken is tender.Stirring occasionally.(If needed add warm water) 
11.When the oil starts floating on the top of the gravy stir and remove pan from the heat.Cover the pan and give 10 mins standing time.

Methi murgh is ready. Garnish with cream and green chillis. Serve with rice, roti,naan,paratha.

Spicy Cauliflower / Masala Gobi Recipe

Hi friends,
My today’s recipe is Masala Gobi – a rich cauliflower preparation. It is an authentic Indian dish and easy to prepare.

Cooking time –50 mins.  Serve – 5
1.Cauliflower  - 1 (Cut into florets)
2.Onion       - 1(Chopped)
3.Tomato  - 1(Chopped)
4.Ginger paste – 1 tspoon.
5.Garlic paste – 1 tspoon.
6.Turmeric pwd – 1 tspoon.  
7.Red chilli pwd  - 1 tspoon.
8.Cumin pwd  - 1 tspoon.
9.Coriander pwd – 1 tspoon. 
10.Poppy seeds paste – 1 tspoon.
11.Cashew nuts paste –1 tspoon.
12.Sugar  - 1 tspoon.
13.Cumin seeds – 1/2 tspoon.
14.Ghee   - 1 tspoon.
15.Garam masala pwd – 1 tspoon.
16.Fenugreek leaves – 1 tspoon (Crushed)
17.Coriander leaves – 1 tabspoon.
18.Oil – 1 cup.
And salt to taste.  
Method -
1.In a bowl take warm water and 1 tabspoon of salt, immerse cauliflower for about 30 mins. Drain it and pat dry. 
2.Marinate cauliflower florets with 1 tspoon of salt and a pinch of turmeric pwd.
3.Heat oil in a pan, fry the florets till light brown. Transfer them to a bowl.Clean out the pan.
4.Again heat oil in the pan, add cumin seeds. When it splutters add onion and fry till golden brown.Add tomato to it and saute for 3-4 mins.
5.Add ginger-garlic paste, poppy seeds paste,sugar and all the masala pwd. with 1/4 cup of water. Saute until the raw smell of the masalas goes off.
6.Add 1 to 11/2 cup of water and let it bring to boil.
7.Add cauliflower florets, cashew nuts paste, crushed fenugreek leaves, salt and simmer for 8-10 mins.stirring occasionally.
8.Remove the pan from heat, add ghee and garam masala pwd, mix well.Garnish with coriander leaves.
The Gobi Masala is ready for serving. It is best served with roti, paratha and plain rice.