Methiwala Murgh
Chicken curry infused with fresh fenugreek leaves (methi), offering a slightly bitter yet aromatic flavor profile.
Cooking
In a kadhai, heat the oil to smoking. Add the cinnamon, cloves, and cardamoms and fry for 30 seconds.
Add the onions and fry for 2-3 minutes. Add ginger, garlic, and dried methi (fenugreek) leaves. Fry on medium heat for 4 minutes.
Add the chicken pieces, mix well with the masala and fry for 3 minutes.
Add turmeric, chilli powders and salt.
Continue to fry for 2-3 minutes.
Add the whipped doi (curd), and cook on medium heat till oil separates (15 minutes). By this time the chicken should be cooked. If more time is required to cook chicken add
/2 cup water and continue cooking. Gravy should be thick.
Serving Suggestions
Serve with rice or with rotis/naan. Add a
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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