Our Murg Methi
This is our own murg methi Recipe based on our experience of making and eating Indian curries, and talking to Indian chefs and Indian home cooks.
Our Murg Methi
Servings: 4 people
Calories: 305kcal
Equipment
Ingredients
- 1 tbsp Oil (neutral such as rapeseed or ground nut)
- 1 Red Onion chopped
- 1 Red Chilli chopped
- 1 Lemon squeezed
- 3 Chicken Breasts chopped into 1.5 cm cubes
- 500 ml Chicken Stock
- 1 tbsp Garlic minced
- 1 tbsp Ginger minced
- 1 Star Anise
- 6 Black Peppercorns
- ½ tsp Coriander Seeds
- 1 tsp Turmeric
- 1 tsp Chilli Powder
- 1 tsp Ground Cumin
- 1½ tbsp Fenugreek Leaves rubbed between the palms to release their flavour and break them up
Instructions
- Set a sauté pan over a medium heat and heat the oil
- Add the whole spices to the hot oil and allow them to infuse for a minute or so until the spices slightly change colour
- Add the chopped onion and cook until softened but not brown, six or seven minutes
- Add the chopped chilli, stir, and add the minced garlic and ginger
- Stir for 30 to 40 seconds
- Add the dried spices and stir to incorporate
- Add the chopped chicken and stir to coat it in the spices
- Cook for a couple of minutes
- Add the chicken stock and bring to a boil
- Cover and simmer for at least 30 minutes
- Remove the lid and reduce to the desired consistency. It should have a thickish sauce, not too runny but there to be tasted as part of the dish
- Add a squeeze of lemon to finish
Notes
This is delicious served with Naan Bread or Rotis. Much better than with rice!
Nutrition
Calories: 305kcal | Carbohydrates: 13g | Protein: 40g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 112mg | Sodium: 391mg | Potassium: 908mg | Fiber: 2g | Sugar: 5g | Vitamin A: 358IU | Vitamin C: 35mg | Calcium: 34mg | Iron: 2mg