MURGH METHI MALAI -CURRIED CHICKEN WITH FENUGREEK!!!

 A BASIC CHICKEN CURRY CAN BE MADE AS AN EXOTIC GOURMET DISH OR A VERY SIMPLE SOUL FOOD.CHICKEN ADAPTS VERY WELL WITH ALL THE FLAVOURS  AND SPICES.

CHICKEN CURRY WITH PLAIN RICE DEFINITELY BRINGS BACK MY CHILDHOOD MEMORIES.THIS IS A VERY SIMPLE RECIPE WITH BASIC INGREDIENTS AND THE  ADDITION OF FENUGREEK ENHANCES THE FLAVOUR OF THE DISH , SERVE IT WITH RICE,ROTI,BREAD OR YOUR CHOICE ACCOMPANIMENT AND ENJOY!!!

RECIPE CARD:

PREPARATION TIME:10 MINS

COOKING TIME:25-30MINS

SERVES:5-6 PERSONS

INGREDIENTS:

• CHICKEN -1 KG
• CURD/DAHI-200 GMS
• FENUGREEK LEAVES/METHI-1 CUP ( CHOPPED)
• MILK CREAM/MALAI-2 TBSP
• ONIONS/PIYAZ-2 BIG (SLICED)
• GINGER AND GARLIC PASTE /ADRAK LAHSAN -1TBSP
• WHOLE CUMIN SEEDS/ZEERA-1TSP
• RED CHILLI POWDER/LAL MIRCH-2TSP
• TURMERIC POWDER/HALDI-1TSP
• CORRIANDER POWDER/DHANYA-1TBSP
• WHOLE SPICED POWDER/GARAM MASALA-1TSP
• SALT TO TASTE 
• OIL -3 TBSP

COOKING METHOD:

1. CLEAN AND WASH THE CHICKEN ,DRAIN EXCESS WATER.
2. MIX IN THE CURD,RED CHILLI POWDER,CORRIANDER POWDER,GARAM MASALA AND SALT .KEEP ASIDE.
3. IN A DEEP PAN HEAT OIL ADD CUMIN SEEDS AND SAUTÉ.
4. ADD ONIONS AND COOK TILL BROWN,ADD GINGER AND GARLIC PASTE AND SAUTÉ .
5.  ADD THE CHICKEN AND COOK FOR 5MINS ON MEDIUM FLAME.
6. ADD THE CURD MIXTURE AND STIR AND COOK COVERED FOR ANOTHER 10 MINS,ADD 1/2CUP OF WATER .
7. ADD CHOPPED FENUGREEK LEAVES AND COOK FOR ANOTHER 5 MINS.
8. THIS DISH IS SEMI DRY YOU CAN ADD LITTLE WATER  IF YOU WANT 
9. FINISH IT WITH CREAM .MIX AND READY TO SERVE .