Okay, so today I bunked office- only to be at work by 5am and extend the shift. Well, no grumbling!! Part of life 🙂 So, I thought I might as well, try something new and has been pending for a long long while- Methi Murgh.
Initially hesitant to use fresh fenugreek leaves,(it is extremely bitter in taste) I was browsing for so long, until I got the courage to try this recipe at least once.However, the fresh Methi leaves added a very earthy flavor to this dish.
To reduce the bitterness of these leaves, separate it from the stems. Do not add the stems, it will make the dish bitter. Wash the leaves well and soak in little salt, sugar and water for about fifteen minutes before use.
Chicken-500 gm, Fresh methi (fenugreek) leaves: a bunch, Fenugreek seeds: 1 tsp, Dry red chili: 4-5, Onion (thinly sliced): 1.5 cup, Garlic paste: 1 tbsp, Ginger paste: 1 tbsp, Tomato: 1 small, Yogurt: 3/4 cup, Cumin powder: 1 tsp, Coriander powder: 1 tsp, Turmeric powder: 1/2 tsp, Red chili powder: 1/2 tsp, Green chilies (chopped): 3-4, Garam masala powder: 1 tsp, Salt and Sugar to taste, Oil to cook