METHI BATA MURGI

Cooking need not get stuck to particular regions. It's a joy exploring varied cuisines. It is like exploring cultures. A foodie myself, I like restaurant hopping, at times go to extent of  asking expert chefs about a recipe. We all know there is no end to learning.

While in Kolkata, we were regular to North Indian joints beside the Indo-Chinese, I love their various Chicken, Cottage Cheese / Paneer recipes. In all regions of India; rather in Indian Sub-Continent, there is predominance of flavours.We have to have flavours in our curries and tongue tickling use of spices. Life needs to be spicy enough, there should be days when "Health Is Wealth" phrase is better forgotten.

Today, let's spice up with this flavourful chicken curry that uses fenugreek powder or paste. Chicken is staple in this home, son almost worships it. I need to explore through various chicken recipes! Before he gets bored, I need not get bored of cooking. 

Authentically this recipe is done with dried fenugreek leaves (kasuri methi) or fresh ones. In my home neither of two are favourite, I use fenugreek powder for marination without compromising with flavour. Actually our mother learnt it from a popular Bengali Television Show, the anchor of the show Parama mentioned about this chicken recipe.

INGREDIENTS (for marination)

• Chicken: 500 gm
• Plain Yogurt : 250 gm
• Salt :11/2 tsp
• Chilli Powder : 1 tsp
• Turmeric : 1/2 tsp.
•  Fenugreek Powder :1/4 tsp.

INGREDIENTS (for the Curry)

• Onions(sliced): 2 big
• Garlic Paste: 2 tablespoon
• Ginger Paste: 1 tablespoon.
• Chilli Powder: 1 tsp.
•  Oil: 3 tablespoon.
• Salt : 1 tsp
• Chopped Coriander leaves and slitted Green Chillies for Garnish. (50gm of coriander leaves and 2-3 green chillies)

METHOD :
     

Wash, pat dry 500 gm chicken. The yogurt has to be beaten before mixing.

Marinate chicken well, keep refrigerated in a covered container for 2-3 hours.

Be careful about amount of fenugreek powder, if more, gravy may turn bitter.

Heat oil in wok. Add one bay leaf. Add onion slices, fry until brown.

Add garlic paste, fry, when half done, add ginger paste, fry well.

At this stage, add salt, chilli powder. Stir well, add marinated chicken. Stir, then cover, lower heat. Stir every 5 minutes.

After about 1/2 an hour, add 1 & 1/2 coffee mug of water, stir, cover again. Switch off the gas burner after 10 minutes.

Transfer into a glass bowl, garnish with slitted green chillies, coriander leaves. Enjoy with steamed rice / chapattis with a generous serving of salad.

Please note we do not need to add garam masala because predominant flavour should be of the fenugreek, which is amazing. The popular way is to do it with fresh methi leaves, I have done as I have seen our mother doing it, she used fenugreek seeds paste though.