Methi Murg Recipe | मेथी मुर्ग | Chef Sanjyot Keer

Full recipe for Methi murg
Prep time: 15 mins
cooking time: 30 mins
serves: 4
For Marinating the chicken
Ingredients:
• Whole chicken (750 gm)
• Salt to taste
• Ginger garlic paste 1 tbsp
• Curd 1 cup
• Turmeric powder 1 tsp
• Red chilli powder 1 tbsp
• Coriander powder 2 tbsp
• Black pepper ½ tsp
Method:
• Marinate the chicken with ginger garlic paste, curd, powdered spices, salt & pepper for 15-20 minutes and keep aside.
For Gravy
Ingredients:
• Onion 2 medium sized
• Garlic cloves 3-4 nos.
• Green chillies 1-2 nos.
• Ginger 1 inch
• Fresh coriander 2 tbsp
• Oil 1 tsp + Ghee 2 tbsp
• Whole spices
1. Cinnamon stick 1 inch
2. Cloves 2-3 nos.
3. Bay leaf 12 nos.
4. Black peppercorns 8-10 nos.
5. Black cardamom 1 no.
• Garlic 1 tbsp (chopped)
• Methi leaves 200 gm (washed & cleaned)
• Marinated chicken
• Green chillies 3-4 nos. (slit)
• Ginger 1 inch (julienned)
• Salt to taste
• Fresh cream 1 tbsp
• Garam masala 1 tsp
• Lemon juice 1 tsp
Method:
• In a blending jar add the onions, garlic cloves, green chillies, ginger and fresh coriander, grind to form a fine paste.
• Heat oil and ghee in a kadhai or pan, add the whole spices and garlic, sauté for 1-2 minutes.
• Add the onion chilli paste and sauté for 2-3 minutes.
• Add the cleaned and washed methi leaves, cover and let the leaves wilt on low flame for 1-2 minute.
• Add the marinated chicken, green chillies, ginger and salt to taste, mix well and cook uncovered for 4-5 minutes.
• Now cover and cook for 15-20 minutes or until the chicken is cooked, while stirring in intervals to ensure it doesn’t stick to the bottom.
• Add fresh cream, garam masala and squeeze fresh lime. Remove from heat.
• Serve hot with paratha or roti and rice.
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