Sunday, May 20, 2007

Murgh Kasoori Methi

Delectable Chicken with aromatic dried fenugreek leaves

700 gm Chicken without skin (8 pieces)
1/2 cup desi ghee / refind oil
3 Cloves (laung)
2 Black Cardamoms (Bari kaali Elaichi) cracked
3 Onions medium sized sliced
12 gm / 3 tsp Garlic (Lahsun) chopped
25 gm / 3 tsp Ginger (Adrak) chopped
18 gm / 6 Green chillies without the stems
3 cups water
3 gm / 2 tbsp dried fenugreek leaves (Kasoori Methi)
100 ml / 1/2 cup Yogurt (Dahi)
1 1/2 gm / 1 tsp Red chilli (lal Mirch) powder
1 gm / 1/2 tsp Turmeric (haldi) powder
Salt to taste

First heat ghee in a heavy bottomed karai.
Put cloves and black cardamoms in the ghee.
Fry until they crackle.
Add the onions, stir for a minute, add the garlic, ginger and the green chillies and stir for 30 seconds.
Add one cup of hot water and bring to a boil.
Let the water evaporate and then add the dried fenugreek leaves.
Add half a cup of hot water and let it evaporate again.
Thereafter, saute until all the ingredients turn golden in colour.
Add the chicken pieces, yogurt, red chilli powder, turmeric and salt and stir.
Cook until the yogurt is absorbed, then add 1 1/2 cups water and cook until the chicken becomes tender and the ghee comes to the surface.
Serve hot.