Jan 16, 2014
Methi Murg ~ Chicken with FenuGreek Leaves
Happy Makara Sankranthi and Kanuma to you all! To be frank this year Sankaranti Festival didn't happen for us yet, I should say. Very Busy schedule at work and Sankranti Potluck has been postponed further, with that the signs of festival did not appear yet in my home. My daighter Anvi's class teacher ( Anvi goes to Indian based Montessori School here and her teachers are from Andhra state) sharing this experience with me today, when she asked Anvi 'How did you celebrate Pongal festival?' she replied 'I don't know what is that festival, we only celebrate Christmas!'. Though it sounds funny, i felt embarrassed at that moment and determined to spend more time with kids to explain our culture and traditions. After coming home I showed them videos and pictures of How Pongal Festival gets celebrated in India,that's another story!
If you want to venture another Spicy Andhra Chicken Dish Here is one more: Chicken Majestic
But i certainly don't want to disappoint my readers, and sharing a Chicken Dish here today for Kanuma festival, ( where some casts believe some type of meat dish should be eaten on this day).Today I will be sharing a Chicken Dish that is cooked with Herbs ( or greens) i.e Fenu Greek Leaves which is known as 'Methi' ( in Hindi). and also Murg in Hindi means Chicken. Now you can relate to the title much. Methi leaves on leafy green that has meat texture to and certain bitter taste to it, it doesn't sound good as it is but when you mix with some vegetables or meat dishes it enhances the flavor greatly. That's why combination of Methi is very famous in meat dishes like Methi Chicken or Methi Mutton. For Vegetarians Aloo Methi or Methi Dal would be good choice with this leafy green.
This is a simple chicken curry where chicken gets marinated with yogurt and spices and gets cooked with Methi leaves and simmered on slow for longer time, which brings the best flavor from both Chicken and Methi. I know now, you are drooling, Here is the recipe, Njoy!
Chicken - 2 lb ( 1 kg) ( I always prefer chicken with bone for any curry type chicken dish)
Yogurt - 1 cup
Turmeric - 1 tsp
Coriander Powder - 1 tsp
Red Chili powder - 1 tsp
Ginger Garlic paste - 1 tsp
salt - 1 tsp
Onion - 1 medium
Methi leaves - 2 cup
Tomato - 1
Oil - 1 Tbsp
Clove - 2
Cinnamon - 2 sticks
Cumin Seeds - 1 tsp
Garam Masala - 1 tsp
salt - 1 tsp
Clean the chicken 2 times and remove all the excess water. Take Yogurt in medium bowl and beat it until it becomes soft and creamy. Add turmeric powder, coriander powder, red chili powder, ginger garlic paste and mix it well. Add cleaned chicken to the bowl and mix it well until chicken is coated with marinade mix. Close the lid and leave it for at least 30 min in the fridge ( or overnight for tender chicken)
- Heat Oil in Kadai or non-stick pan. Add clove, cinnamon, cumin seeds. Once they start spluttering add chopped onions and saute them until they become transparent and become together. Add cleaned and chopped methi leaves to the pan and let it cook for 2 min. Now add chopped tomato to the kadai and simmer until tomato becomes juicy. add salt and 1/2 tsp garam masala to the kadai and mix it well.
- Now add marinated chicken to the Kadai and mix it well with methi and onion mixture. Close the lid and let it cook on medium heat for about 15 to 20 min. You will start noticing chicken becomes tender. Add remaining Garam Masala and reduce the heat and simmer on low for another 5 to 10 minutes.
- Now you notice the curry becomes together, taste and adjust all the seasonings. Switch off the stove and Transfer it to Serving Bowl and Dish it out with some Jeera Rice or White Rice.
Enjoy Kanuma Festival with this 'Methi Murg' chicken dish. In the previous 2 years I have posted Chicken Curry Andhra Style and Kadai Chicken recipes, check them out as well.
Have a Happy Festival Time with your families!