Murg Kasoori methi
Author: minnie@thelady8home adapted from Art of Indian Cuisine
Recipe type: Main
Cuisine: Indian
Serves: 4-6
- 2 lb Chicken without skin, cut into 12 pieces
- ½ cup clarified butter/ olive oil/ refined oil
- 3 cloves
- 2 black cardamoms
- 3 onions, medium sized, slices fine
- 3 tsp garlic chopped
- 3 tsp ginger chopped
- 6 Thai green chilies, without stems
- 2 Tbsp dried fenugreek leaves (kasoori methi)
- ½ cup yogurt
- 1 tsp red chili powder
- ½ tsp turmeric powder
- Salt to taste
- In a heavy bottomed wok/pan, heat clarified butter/oil.
- Add cloves and black cardamom until they crackle.
- Add onions, stir for one minute.
- Add garlic, ginger, and the green chilies and stir for another thirty seconds or so till they start to glisten.
- Add one cup of water, and bring to a boil. Let the water evaporate.
- Now, add the dried fenugreek leaves. Add another half cup of warm water and let that evaporate too.
- Stir all the ingredients till it is all golden in color and oil leaves sides.
- Add chicken, yogurt, red chili powder, turmeric, and salt.
- Put on low and stir gently to let masala coat the chicken.
- The yogurt will get absobed.
- Add 1-1/2 cups of water.
- Cover and cook on medium to low till the chicken is tender, and oil floats on top.
- Serve with naans or rotis.
Recipe by The Lady 8 Home at https://www.thelady8home.com/murg-kasoori-methi/
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