Methi Murg / Chicken Curry With Fresh Fenugreek Leaves.

“Methi Murg / Chicken Curry With Fresh Fenugreek Leaves” … A delicious Spicy ~ Bitter Curry that goes very well when served with some roti / naan / paratha or mildly spiced rice … Yummy Yumz ....

** Come winter and its Methi season. Fresh Methi / Fenugreek leaves are flooded in the market and are available in plenty. These leaves are considered to be very beneficial for health as they build up body heat level in winter. I will not run into much details about methi leaves as all of you are aware of the same and I have written about the same many times in my blog before. I prepared chicken curry using this fresh leaves and served them with Methi ~ Wheat ~ Bajra Roti and it tasted yumz. Though I did have along Chicken Parbi Pulao and Onion ~ Beetroot ~ Sprouted Moong salad as accompaniments too. But the curry was served with roti you can off course serve with any roti of your choice. 

** Clean, wash and pat 500 gms of chicken pieces. You can choose any type of pieces you like. Put it in a bowl, add in ½ tsp of haldi pd, 1 tsp kashmiri red chilly powder, 1 tsp of ginger garlic paste , 1 tblsp of curd and mix well. Marinate for 1-2 hrs. or you can keep in fridge

** Pick methi leaves only. Say about 3 cups. Wash them under running water well, till it is dirt free. Leave in colander for some time and them chop it finely after squeezing out as much as possible excess water. Keep this again in the colander aside ready for use. 

** Note : You can apply salt to the chopped leaves and keep it aside for 20 mins and then squeeze out the water properly. It removes some bitterness from the leaves to a certain extent. I never do it, as I strongly believe in using the leaves as it is as I do not want the medicinal properties in the leaves to be drained off. I suggest the same to each one of you. Do not tamper much with what nature has given us. Try and include them as it is and learn to appreciate all types of taste be it bitter, sweet, salty, spicy or tart. All five tastes are important for proper balance in the body.

** In a small pan heat 2 tblsp of oil, when hot add in 1 medium sized onion - finely sliced lengthwise and fry till golden brown, remove and keep it aside. In the same oil add in the marinated chicken pieces and fry for a few minutes till slightly browned. Add in all the remaining marinade if any into the oil and mix well. Fry for 2 minutes and keep it aside as it is to be added on later. 

** To be ground : In a mixer grinder add in 2 medium sized tomatoes chopped to small pieces along with 2-3 tblsp of red kashmiri chilly powder, 1 tblsp of coriander powder, 1 tsp of jeera powder, ½ tsp of fennel seeds powder, 2 tsp of garam masala powder, 1 cup of freshly grated coconut and grind to a fine paste. 

** In a thick bottomed kadai, heat 2-3 tblsp of oil and add in curry leaves along with 1 tblsp of ginger garlic paste and fry for a few minutes. Add in the browned onions and mix well. Add in the ground masala and further fry on low heat for a good 5 minutes. If you find the masala getting burnt add sprinkle some water and continue frying. 

** Add in the marinated ~ fried chicken pieces along with all the masala in kadai into the now getting fried masala and mix well. Add in one cup of water and bring all to a boil, lower the heat to minimum and cook covered till the chicken is 70% done. Now add in the chopped methi leaves kept aside, salt to taste and mix with the chicken and curry in the kadai. Cover and cook till done. The chicken when cooked also cooks the methi leaves, as the leaves do not take much time in cooking. Garnish with handful of finely chopped coriander leaves. 

** “Methi Murg / Chicken Curry With Fenugreek Leaves” is done and ready to be served. Best served with roti / naan / chapati or parathas. You can also serve with mildly spiced pulao too. I served with Methi-Wheat-Bajra Roti along with Chicken Parbi Pulao and Onion Beetroot Sprouted Moong Raita (Salad) and Boiled Eggs. I had prepared all these dishes as we had a lunch with friends at home and the combination was awesome and loved by all. Do try out the curry and enjoy with any type of roti you like. You can even serve this with panpolo / neer dosa and its tastes awesome. I did so the next day for breakfast.