'...you'll need one chicken all cleaned up & cut into pieces.Make this in a pressure cooker as it yields a smooth gravy.Pour enough oil in the cooker & fry two chopped medium onions well after adding a pinch of salt to it,add about 3 big spoons of ginger,garlic,green chillies paste & continue frying. To this add about 3 cups of washed & drained methi leaves(fresh) & saute till wilted.Add the washed chicken & all the dry masala,coriander,jeera,garam masala & turmeric powder & fry for a few minutes.Add four big spoons of whipped yoghurt & cook for a couple of mins.Add little water if required & pressure cook till done.Open the cooker as soon as the pressure goes down & add a small can of malai(cream-I use nestle) & stir nicely.Serve hot.It's really yummy.Since there's no red chilli powder added make sure to use enough green chillies to suit your taste. Let me know once you make it.Just warm it gently after adding the cream to incorporate & you can add tomatoes cut into chunks also as you close the cooker to cook the chicken! The final product should be a tangy,flavourful one with gravy'...said she.
For me, to make a curry or something, I just need a 'frame'of recipe and I can build upon it I waited to get hold of some nice fresh Methi/Fenugreek leaves to make this curry. Yesterday when we went grocery shopping, I bought a bunch of good looking methi and the fate of that chicken we just bought was sealed. Murgh Methi Malai & Poori (unleavened deep fried Indian bread) it was!
This is the first time I am cooking with Fenugreek leaves. I have heard how bitter they can be, so I took a precaution by soaking the leaves in some salt water for 10 mins. I have mentioned it in the recipe also, just in case people just rush through this part :) You need not use the pressure cooker, you can use a regular pan as well. Pressure cooking makes things a bit quicker, that's all :)
MURGH METHI MALAI
Recipe inspired from Bindu
1 whole chicken, cut up into 18-20 pieces, washed.
2 large red onions, finely sliced
3 tbsp ginger garlic paste
12 green chillies, ground to a rough paste
1 1/2 tbsp coriander powder
1/2 tsp turmeric powder
1 tsp garam masala
1 bunch fresh methi/fenugreek leaves*
2 medium tomatoes, chopped
5 tbsp plain yoghurt, whisked well
4 tbsp heavy cream/Amul cream
Salt to taste
Oil- 3 tbsp
*Water- 1/2 cup
*Soak the fenugreek leaves in some water + salt for 10 mins. Squeeze out the leaves and then wash again. This takes away all the bitter taste from the leaves.
*Wash the chicken well. If you are draining it, you will have to add the mentioned water. If not, the chicken will leave enough water for the gravy.I usually don't drain the water from the chicken. This curry should be creamy and not watery, so please keep that in mind when you add water.
Heat oil in a pressure cooker. Add the sliced onions plus some salt and saute till they become soft.
Add the gingergarlic paste and green chillies and saute for almost a minute.
Add the powders and mix well. Add in the leaves and give it a good mix till they wilt.
Add in the chopped tomatoes and mix. If you want, you can mush up the tomato pieces with the back of your spoon.
Add in the well whisked yoghurt and mix quickly so that it doesn't spilt.
Add in the chicken pieces and brown the pieces. Cover and cook for 1 whistle.
Let the pressure go down on it's own. Open the lid and add in the cream.
Check for salt and serve hot with rice/chapathi/parata/poori/bread...or eat it plain! :)
Verdict: We both lost track of how many Poori's we ate because of this wonderful wonderful curry! It is really a very very delicious creamy curry. Try it for yourself and see! :-)