A speciality of Hydrabad, Methi (fenugreek) Mug tastes with
fresh fenugreek leaves. The world’sfinest fenugreek comes from Qasur in
Pakistan. Kasoori methi or dried fenugreek powder is an adequate
replacement for the fresh vegetables.
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Ingredients
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Quantity
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Chicken
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1 kg
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Curds
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225gms
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Salt
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to taste
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Ghee
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100gms
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Garlic
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30gms
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Onions
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300gms
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Ginger
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50gms
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Green chillies
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6
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Turmeric
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3gms
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Coriander powder
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5gms
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Red chilli powder
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5gms
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Tomatoes
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250gms
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Fenugreek (kasoori methi )
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2 tbsp
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Or
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Fresh methi
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2 bunches
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Whole garam masala:
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Green cardamoms
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5
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Black cardamoms
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1
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Cloves
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5
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Cinnamon stick
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1
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Bay leaf
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1
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Mace
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a pinch
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Clean and remove skin from chicken. Cut into 8 pieces. Whisk
the curds in a large bowl. Add salt and marinade chicken in this for at least
half an hour. Peel and chop onions and garlic. Chop 30 g of ginger and cut the
rest into juliennes for garnish. Slit, deseed and chop green chillies. Chop
tomatoes and coriander. Pre-heat oven to 350oF. in a handi, heat
ghee, add whole garam masala and saute till it crackles. Add onions and saute
till brown. Add chopped ginger, garlic and green chillies dissolve in a quarter
cup of water. Add tomatoes and fry until the fat separates. Add the marinated
chicken with the marinade and ¾ cup of water. Bring to a boil. Cover and simmer
until chicken is done and the fat separates. Stir in the cream, sprinkle
fenugreek, ginger juliennes and coriander. Cover with a lid. To finish, seal
the handi with atta dough and bake in the pre-heated oven for 15 minutes.
