Hyderabad Murg methi

Hyderabad murg methi(menthi koora chicken)

The  chicken curry is made with fresh fenugreek leaves,spices and yogurt.This creamy aromatic gravy chicken can be served with roti or rice.

Hyderabad Murg methi


Ingredients:

Fresh chicken-500 grams.
Onions-3 medium.
Fresh methi(fenugreek leaves)-1 and 1/2 cups.
Green chillies-6 to 8
Youghrt-1cup
Spices:
Cinnamon stick-1
Cloves-3.
Cardamom-2
Shahjeera(caraway)-1/2 teaspoon.
Coriander powder-1/2 tablespoon.
Garam masala powder-1 teaspoon.
Ginger garlic paste-1 teaspoon.
Pepper powder-1/2 teaspoon.
Salt-1 teaspoon.
Turmeric -1/2 teaspoon.
Chilly powder-1 and 1/2 teaspoons.
Canola oil 1 tablespoon for cooking.

Preparation:

Heat oil in pan,add dry spices,and onions.

Saute till onions are lightly browned.

Add  turmeric powder finely cut methi leaves,fry till they loose moisture.

Add finely cut green chillies.

Now add chicken and salt,mix well, cover it and cook for 10 minutes.

Remove cover and cook for another 5 minutes open,

when the curry is dry,add gram masala and coriander powder,pepper powder,mix it,add beaten youghrt ,mix well.

And cover it and cook for 10 to 15 minutes or until chicken is soft and cooked.

Remove from flame and transfer into serving bowl,dress with finely chopped fresh coriander leaves.

Serve hot.