Bhasi Patal Murgh Methi

Ingredients

Main Components

• 500 grams chicken
• 1 bunch fresh methi (fenugreek leaves)
• 300 grams onion
• 1 medium tomato
• 100 grams curd (yogurt)
• 2 tablespoons fresh cream
• 3 tablespoons cooking oil
• Fresh coriander for garnish
• Water as required

Special Spice Paste Blend

• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 5-6 garlic cloves
• 1 inch ginger piece
• 1 black cardamom pod
• 1 green chili

Powdered Spices

• 1 teaspoon turmeric powder
• 1/2 teaspoon Kashmiri chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste

Instructions

Step 1: Prepare the Methi

• Blanch the Leaves: Boil methi leaves in hot water briefly to reduce bitterness.
• Grind into Paste: Drain, cool, and blend the methi into a smooth paste.

Step 2: Prepare the Spice Paste

• Blend Aromatics: Grind coriander seeds, cumin seeds, garlic, ginger, black cardamom, and green chili into a smooth spice paste.

Step 3: Sauté the Masala

• Heat Oil: Add oil to a pan and let cumin seeds crackle.
• Cook Spice Paste: Add the prepared spice paste and sauté until aromatic and oil separates.
• Add Powdered Spices: Mix turmeric, Kashmiri chili powder, cumin powder, coriander powder, and garam masala thoroughly.

Step 4: Cook the Chicken

• Add Chicken: Sauté the chicken pieces with the masala until lightly browned.
• Add Yogurt: Stir in yogurt slowly to create a rich gravy without curdling.
• Cook Vegetables: Add onions and tomatoes and cook until softened.

Step 5: Simmer and Finish

• Add Methi Paste: Mix in the prepared methi paste and add water as needed.
• Simmer: Cover and cook until the chicken becomes tender and flavorful.
• Finish with Cream: Stir in fresh cream for richness and smooth texture.
• Garnish: Top with fresh coriander and serve hot.