We are continuing our handi cooking series with this hit north Indian and Pakistani recipe called Methi Murgh or Fenugreek Chicken. Methi or fenugreek tastes best with fresh fenugreek and the world’s best fenugreek comes from Qasur in Pakistan. The dried fenugreek is now referred to as Kasoori Methi probably as a tribute to the fenugreek from Qasur. Kasoori Methi that is sold in market is not from Qasur though. The dried fenugreek, however, is an adequate replacement for the fresh leaves. Since, we had both fresh and dried fenugreek at our disposal, we happily used both the varieties in our recipe.
The taste of this delicacy was mild yet rich and filled with flavors for which the credit goes to the slow dum cooking. The methi flavor was not overpowering. We were afraid that it might be a little bitter because of fresh methi but soaking it in salted water before using it washed away the bitterness. There are so many recipes of this delicacy in the web but none matches to the way we cooked this. Please watch our video for the recipe of this ultimate chicken preparation.
Serves – 8; Total Time: 2 hours
Chicken – 2 Kg or 2 and 1/2 lb; Yogurt – 2 cup; Salt – to taste; Ghee – 1 cup; Whole Garam Masala [Green Cardamom – 10; Black Cardamom – 2; Cloves – 10; Cinnamon – 2 inch; Bay Leaf – 2; Mace – 2 pinch]; Onion (chopped) – 600 gm or 1.3 lbs; Garlic (grated) – 60 gm or 2 oz; Ginger (grated) – 60 gm or 2 oz; Green Chili (chopped)- 11 to 12; Turmeric Powder – 1 tsp; Coriander Powder – 2 tsp; Red Chili Powder – 2 tsp; Tomato (chopped) – 300 gm or 11 oz; Kasuri Methi (dried fenugreek) – 2 Tbs; Fresh Methi (fenugreek) – 1 cup; Fresh Coriander – 1/2 cup; Ginger (juliennes) – 40 gm or 1.4 oz;