Thursday, May 11, 2017

Kasuri –Malai –Murgh.
As the name suggests this is a Chicken dish cooked with mild cream and dried kasoori methi leaves (fenugreek leaves)
Fenugreek leaves don’t only give a great flavour but it’s  health benefits are phenomenal. At home a small quantity of the leaves or seed is added to the food on a regular basis. This dish is definitely going to be a delectable dish for all.
This recipe is very simple as the prep time is minimal.  This dish needs simple marination and the process is fairly simple.

Ingredients-
Chicken(boneless)……………………………………500 gms(cut in 1 ½  inch cube)
Yoghurt………………………………………………… ¾ cup
Fresh cream ...........................................................100-150 ml
Kasuri methi(dried fenugreek leaves)……………….4tsp
Onion…………………………………………………… 1 medium (chopped)
Tomato………………………………………………….. 1 large(chopped)
Ginger-garlic paste………………………………………2 tsp
Lemon juice……………………………………………….juice of 1 lemon
Black pepper powder…………………………………….½ tsp
Red chili powder………………………………………….½ tsp
Coriander powder………………………………………. 1 tsp
Turmeric……………………………………………………½ tsp
Garam masala powder……………………………………1 tsp
Green chilies………………………………………………1(optional)
Green cardamom………………………………………….3
Black peppercorns………………………………………..5
Cloves………………………………………………………3
Black cardamom…………………………………………..2
Cinnamon stick…………………………………………….1 inch stick
Oil……………………………………………………………3 tbsp
Salt…………………………………………………………as per taste

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Method-

First marinate the chicken with little salt, lemon juice and pepper powder and keep it aside till you prepare the other things for cooking.

Now take a pan and dry roast the kasuri methi leaves (fenugreek leaves) and let it cool. When it’s warm enough to hold in your palms crush it nicely in between your palms to a coarse powder. Do not use a mixer. The leaves are delicate and your hands are enough to get it down to a powder.
Cut the onions into small pieces and keep it aside.

Now take a heavy bottomed pan and pour oil in it. When it’s warm add black and green cardamom, peppercorns, cloves and cinnamon. Allow them to crackle.

Then add the onions and add little salt, when it’s translucent add the marinated chicken and sauté it till it turns slightly golden brown. Please be careful of not burning it. The chicken should be lightly roasted.

Now add the ginger garlic paste and sauté till the raw smell is gone and the aroma of the spices and the fresh paste envelops the kitchen. Now it’s time to add pieces of tomatoes and saute till the water from the tomatoes dries up.

When the water from the tomatoes dries up add red chilli powder,coriander powder and turmeric powder and mix well.

Now add the whipped jogurt and stir well. Add garam masala powder and ½ cup of warm water and salt.  Cover the pan with lid and cook them in a slow heat till the chicken becomes tender and soft. The jogurt has to be whipped well as it tends to curdle if we add directly.

Open the lid and check the salt and stir it well.

Now add the cream, crushed kasuri methi (dried fenugreek leaves) and the slit green chillies and let it in simmer for 2-3 minutes.

Now your chicken is ready to serve.

Enjoy with steamed rice or with rotis.


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