Simple and Easy Recipes
Kasuri Methi Murg Masala
By Arpita © 2020 Spicy World
Jan 29, 2020
Jan 29, 2020
I love the buttery aroma of Kasuri Methi (dry fenugreek leaves), it makes almost every curry flavorful. Methi (fenugreek) seeds also has a great aroma but it tastes bitter. If you know how to use it properly then it can make big differences in taste and flavors. I cooked this Chicken Curry yesterday and it was a blast. Kasuri methi Murg Masala goes best with plain roti or rice. Please give it a try and let me know about your experience.
Ingredients
- 800 grams of chicken.
- 2 onions thinly sliced.
- 3 Tablespoons of ginger and garlic paste.
- Puree of 1 medium tomato.
- 1 Tablespoon of methi / fenugreek seeds.
- Spice powder 1 Teaspoon each of (turmeric powder, red chili powder, roastd cumin coriander powder, kashmiri chili powder).
- Salt and sugar.
- 1/4th cup of mustard oil.
- 3 Tablespoons of butter.
- 2 Tablespoons of kasuri methi / dry fenugreek leaves.
- Half cup of water if needed.
Steps
Heat mustard oil in pan.
Add fenugreek seeds, saute until they become dark brown in color. Oil will absorb the flavor of the seeds.
Then remove them from the hot oil otherwise they will make the curry bitter.
In that oil, add onion slices, fry until they become golden in color.
Then add cleaned chicken pieces along with ginger garlic paste, all of the spice powder, salt and little sugar. Mix well and cook for 10-15 minutes on medium flame.
Add tomato puree, mix well, cover the pan and cook until the chicken becomes soft.
If the gravy becomes dry while cooking then add some hot water.
In a separate small pan, heat the butter.
Add fenugreek leaves in melted butter, cook for a minute then pour this tempering over the cooked chicken curry. Mix well and turn off the heat.
Additional Info
Recipe Category: Main dishes: Poultry
Recipe Cuisine: Indian
Preparation Time: 25 minutes
Cooking Time: 90 minutes
Serves: 4
Your kasuri methi murg masala is ready to serve.
- Serve this hot with plain roti or steamed rice ..
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