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Chicken with Fresh Fenugreek
Methi murgh
Chicken drumsticks, washed, shaken dry 8
Fenugreek (methi), fresh, chopped 225 gm / ½ oz
Step I :
Salt to taste
Lemon (nimbu) juice 2 tsp
White peeper (safed mirch) powder 1 tsp
Ginger (adrak) paste 1 ¾ tsp
Black peppercorns (sabut kaali mirch),
Freshly ground 1 ¼ tsp
Garlic (lasan) paste ½ tsp
Step II :
Mustard (sarson) oil 5 tbsp
Cumin (jeera) seeds 1 tsp
Garlic, finely chopped 1 ¾ tbsp
Onions, finely chopped ½ cup
Salt to taste
Ginger, finely chopped 1 tsp
Green chillies, medium-sized,
Finely chopped 2
Yoghurt (dahi) ½ cup
Black cardamom (badi elaichi) powder a pinch
Cinnamon (dalchini) powder a pinch
Green coriander (hara dhaniya),
Finely chopped 5 tbsp
Lemon juice 1 tsp
Ginger, 1" piece, cut into fine juliennes 1
Method :
Sprinkle and rub salt on the fenugreek leaves. Keep aside for 5 minutes and wash in running water until all traces of salt have been removed. (This is done to reduce the bitterness of the fenugreek). Shake dry and keep aside.
Mix the step I ingredients in a bowl and rub into the chicken. Keep aside.
Heat the mustard oil (step II) in a pan on high heat till it starts smoking. Reduce heat until smoking stops and oil reaches medium temperature. Add cumin seeds; when it splutters add garlic and sauté until golden brown. Add onions and sauté on medium heat until golden brown.
Add fenugreek leaves, and continue to stir and roast for approximately 4-5 minutes or until the oil appears on the sides. Add ginger and green chillies, stir, Stir in yoghurt and cook until the moisture is reduced and oil appears on the sides.
Add chicken, increase to high heat and sear for 2-3 minutes, reduce heat to medium and continue to cook until the chicken is fully cooked and oil appears on the sides. Add black cardamom and cinnamon powders, green coriander, and lemon juice; mix well. Remove from heat. Transfer to a bowl and serve garnished with ginger and fresh cream (optional).
*Preparation time: 1 ½ hours. Serves: 4
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