My Culinary Trial Room

Its not spring yet here. It was but not now. The temperature has been varying constantly for the past month. One day we cannot survive without the cooler on and the next day you need to pull out your socks and sweater. With inconsistent temperatures comes cold and flu and the cycle has started in our house with pappu being infected the most.
Methi is one green that we buy frequently these days. Its mostly methi theplas with spicy thakkali thokku for dinner but sometimes I try something different and this methi murgh has become a favorite. Packed with tons of flavor, its the perfect side dish for rotis or parathas or pulaos.

~*What U Need*~
Chicken - 1 lb, washed & cut into medium sized pieces
Methi leaves - 1 cup cleaned and packed
Onions - 1, chopped finely
Green chilli - 1
Ginger garlic paste - 1 tsp
Tomato - 1, pureed
Yogurt - 2 tbsp
Turmeric powder - a pinch
Red chilli pdr - 1/2 tsp
Coriander pdr - 1 tsp
Cumin pdr - 1/2 tsp
Garam masala pdr - 1/4 tsp
Salt - to taste
Oil - 2 tbsp
Cream - 1 tbsp

How I Made it:
In a bowl whisk the cream and yogurt and set aside. Heat 2 tsp oil in a kadai, add the methi leaves and saute for some time, remove and set aside. In a kadai, heat the oil, add the chilli and saute for a min. Add the onions and cook till brown. Add the ginger garlic paste and saute till the raw smell leaves. Add the pureed tomato add saute till it forms a masala. Add the masala powders and saute for some time. Add the chicken pieces and combine well. Cook on medium high flame for 3-4 mts. Reduce flame, place lid and let the chicken cook till three fourth done. Add the garam masala, methi leaves and cook till the chicken is done and you get the consistency of your choice. Reduce the flame to low, add the cream mixture and mix well. Cook in low flame for 2-3 mins. Add chopped coriander leaves, remove from flame.

Serve hot with white rice, biryani, flavored rice or rotis.

So thats it Folks...
With Love,