Methi Murgh

Methi Murgh

Methi Murgh is an Indian delight enjoyed all over the country. If you are bored with the same kind of chicken preparation and you are looking for a change of taste, then why going to a restaurant? Make Methi Murgh at home and get ready to get pampered.

Ingredients required for Methi Murgh

1. Boiler Chicken Bengal dressed 1 kg

2. Salt as required

3. Turmeric powder 2 teaspoons

4. Refined oil 250 ml

5. Onion 150 grams

6. Ginger 50 grams

7. Garlic 30 grams

8. Sour Curd 100 grams

9. Red Chilly Powder 30 grams

10. Coriander Powder 20 grams

11. Turmeric Powder 10 grams

12. Cashewnut paste 50 grams

13. Tomato 100 grams

14. Fresh Methi leaves 300 grams

15. Kasuri Methi 30 grams

Now I am going to demonstrate how to prepare Methi Murgh

Cut the chicken into Indian curry cut and wash the chicken properly and marinate the chicken with salt and turmeric powder for about 30 minutes. 

After 30 minutes deep fat fry the chicken till it's golden brown in colour.

Slice the onions and mix with salt to extract all the water or moisture from the onions. Once the moisture is released deep fry the onions till golden brown and crisp.

Make ginger garlic paste.

Make the cashewnut paste.

Chop the tomatoes into small dices.

Take a deckchee or kadhai and heat refined oil. Add the ginger garlic paste and fry for about 2 minutes. 

Make a brown onion paste by mixing golden brown onion slices and sour curd. Now add this paste to the kadhai where the ginger and garlic paste is getting fried.

Then add the chopped tomatoes and the wet masalas made from paste of turmeric powder, red chilly powder and coriander powder. Stir the gravy continuously as it might get stuck or burned at the bottom of the kadhai. 

When the gravy starts to release oil, add the cashewnut paste and mix well.

Then add the fried chicken and keep cooking till the chicken is properly cooked and tender.

Wash the Methi leaves properly and fine chop the leaves and add to the gravy.

Now the Methi Murgh is ready to serve.

Garnish the Methi Murgh with broiled Kasuri Methi and serve hot. 

Methi Murgh Ready to Serve

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Chicken Do Pyaza

Chicken Do Pyaza

Chicken Do Pyaza again another Indian recipe which is world famous. This recipe is very simple and can be 

easily cooked at home, so let me teach you the amazing and delicious Chicken Do Pyaza.

 Note the ingredients required for Chicken Do Pyaza

1. Boiler chicken Bengal dressed 1  whole chicken

2. Salt to taste

3. Sugar to taste

4. Turmeric powder 5 teaspoon

5. Refined oil 200 ml

6. Sour Curd  200 Grams

7. Ginger 50 grams

8. Garlic 20 grams

9. Red chilli powder 30 grams

10. Coriander powder 20 grams

11.Cashewnut - 50 grams

12.Button Onions or Shallots 50 grams

13. Shahi Garam Masala - 10 grams

14. Chopped Coriander Leaves for garnish

The cooking procedure of Chicken Do Pyaza is easy and simple as described in details below 

Cut the chicken into Indian curry cut and marinate with turmeric powder and salt for about 1 hour.

After an hour deep fry the chicken to golden brown colour.

Saute the shallots after cutting it into half.

In a kadai take some refined oil and temper the oil with whole hot spices such as cloves, cinnamon stick 

and cardamom. 

Fry sliced onions to golden brown colour.

At the smoking point add the ginger and garlic paste and fry it till the garlic looses it's raw flavour. You can 

add a few drops of water if the ginger garlic starts sticking to the pan or kadhai.

Now add the paste of turmeric, red chilly powder and coriander powder and keep stirring.

Add sour curd when the onion turns brown.

Once the masala start to leave oil which indicated the masala is more or less cooked.

Add water and make a thick gravy.

Now we need to make a paste of cashew nut and add it to the gravy to make it thick.

Add the fried chicken into the boiling brown gravy and cook till the chicken is fully cooked and the 

gravy is deeply incorporated into the chicken.

Finally add Shahi Garam Masala Powder and saute Shallots into the gravy.

Garnish with chopped Coriander leaves.

Now we are done with our Chicken Do Pyaza. 

Serve hot with Paratha and Naan.

Chicken Do Pyaza Desired Consistency

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Enjoy your Chicken Do Pyaza.

Chicken Bharta Home Made Recipe

Chicken Bharta Consistency Preview

1.   1 Kg of boneless chicken [chilly cut or Julienne].

2.   1 lemon.

3.   5 teaspoons of black pepper powder.

4.   3 large onion finely chopped.

5.   3 to 4 teaspoons of fresh ginger and garlic puree.

6.   200ml mustard oil.

7.   2 teaspoons of shahi garam masala.

8.   2 teaspoons of turmeric powder.

9.   2 to 3 teaspoons of red chilli powder.

10. 2 medium sized tomatoes finely chopped.

11. 200 millilitres cream or full fat milk.

12. 200 gms of sour curd.

13. 50 gms of cashew nut paste.

14. Salt to taste.

15. Sugar 1 teaspoon.

16. Fresh Kasuri Methi.

17. Butter 100 gms.

Note: This proportions are based on 5 to 6 servings.

Method : Take the boneless chicken in a container or saucepan and add salt, turmeric powder and lemon juice and mix well and keep it for 2 hours for marination. Take a Kadai or a deep pan and switch on the flame, then add oil and wait till the oil heats up. When the oil is heated then add the marinated chicken and fry the chicken for 10 minutes on medium flame. When the chicken is fried, add the chopped onion and keep fringing. After 2 minutes add the ginger garlic paste and keep stirring so that the masala doesn't stick to the bottom. then add the chopped tomatoes and the turmeric powder and chilly powder, salt, sugar and mix well. The the masala starts to release oil then add the sour curd and mix well. After a few minutes add the cashewnut paste and the cream and keep stirring. Now add butter and allow it to melt.The the above procedure should be done in medium flame as it requires slow and steady cooking temperature for optimum taste and texture. Now add the shahi garam masala and black pepper powder and stir well. The texture of the gravy should be thick and creamy and white in reddish colour. When the desired texture is obtained you can declare that your chicken bharta is ready for serving. Take it out on a platter and garnish it with powdered kasoori methi and serve hot with roti, naan and parathas.

Enjoy being a Foodie.....