Enchant your taste buds with our Khada Methi Murg, served with your choice of two freshly baked naans. Juicy chicken pieces immersed in a magical blend of fenugreek and spices, creating a flavor-packed experience that pairs seamlessly with the warm, pillowy perfection of soft naans
:
500 grams chicken, cut into pieces
250 grams fenugreek leaves (Methi), washed and chopped
2 onions, finely sliced
2 tomatoes, finely chopped
15 grams ginger garlic paste
1 green chili, finely chopped
125 grams curd (Dahi)
30 ml refined oil
6 grams cumin seeds
6 grams coriander powder
5 grams turmeric powder
6 grams red chili powder (adjust to taste)
6 grams garam masala
15 grams Salt
Fresh coriander leaves for garnish
Instructions:
1. **Marinate the Chicken:**
In a bowl, mix chicken pieces with Curd (Dahi), ginger garlic paste, turmeric powder, red chili powder, and salt. Allow it to marinate for at least 30 minutes.
2. **Prepare Fenugreek Leaves:**
Wash fenugreek leaves thoroughly and chop them finely.
3. **Cooking:**
Heat oil in a pan. Add cumin seeds and let them splutter.
Add sliced onions and sauté until golden brown.
Add chopped tomatoes and cook until they become soft and the oil separates.
Add marinated chicken and cook until it's browned and cooked through.
4. **Add Fenugreek Leaves and Spices:**
Add chopped fenugreek leaves to the chicken. Mix well.
Add coriander powder, garam masala, and adjust salt if needed. Cook for an additional 5-7 minutes.
5. **Finish Cooking:**
Let the masala coat the chicken pieces well. Cook until the fenugreek leaves are cooked and the chicken is tender.
Garnish with fresh coriander leaves.
6. **Serve:**
Khada Murg Methi Magic is ready to be served. Serve hot with naan or rice.
This recipe is a general guideline, and you can adjust the ingredients and quantities according to your taste preferences. If there are specific details or additional elements in the restaurant dish, you might want to refer to the restaurant's menu or contact them for more precise information.