Methi Chicken(Methi Murgh)

Methi Murgh

 

Ingredients:-

1. 2onions
2. 7-8 garlic cloves
3. 1inch ginger piece
4. 5 green chillies
5. 1kg fresh chicken( cut , clean , remove skin n make small pieces to get about 800 grams after cleaning)
6. 1cup curds
7. 1tsp corriander powder
8. 1/2 tsp haldi powder
9. 1tsp red chilli powder
10. 5-6 green cardimoms
11. 1maze flower
12. 1inch cinimon pieces
13. few pepper corns
14. 1bay leaf
15. 1tsp ghee
16. 1/2 tsp cumin seeds
17. 2 bunches of fresh methi leaves
18. salt to taste 
19. 2 tbsp fresh cream
20. 5-6 cashewnuts
21. garam masala powder
22. corriander leaves for garnish
23. 1 tbsp ginger juliennes
24. 1cup curd (optional)

Method:-

1. Grind 2onions,7-8 garlic cloves,1inch ginger piece n 2 green chillies.
2. Marrinate 800 grams chicken (cut into small bone in pieces) with 1cup curd,1spoon corriander powder,1/2 spoon haldi, 1spoon chilli powder, 5-6 green cardimoms, 3 black cardimoms, 1 maze flower, 1inch cinimon  stick broken into bits, few pepper corns,1 bay leaf, 1tsp ghee and mix well and keep aside atleast 20 mins.
3. in oil fry cumin seeds , then add onion paste, fry well till its done well.
4. to this add 1 bunch of finely chopped methi leaves and 1 bunch of only methi leaves (uncut).
5. saute for 5 mins or so .
6. now add the 3 green chillies slit in length wise and mix well.
7. Add chicken along with the marrination , mix well , cover and cook stirring in between (no need to add water),if chicken pieces are big add curd and cover cook (using a heavy weight over the lid/dum) 
8. Once chicken is cooked well add salt and cashew paste (5-6 cashews ground to a fine paste) n mix well.
9.  Add little cream n mix well.
10. Sprinkle add a pinch of garam masala( i didn't).
11. Garnish with ginger julienne n corriander leaves.
12. Serve fragrent hot methi murg with rice /roti /chapatis.