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