methi murg

Methi Murg
No. of Portions
100

Ingredients

Chicken:12.5Kg

Fenugreek leaves (fresh):6Bunch

Fat:2Kg

Cinnamon:15Gm

Cardamom:15Gm

Cloves:15gms

Bay leaf:5Gm

Onions:3Kg

Ginger:150Gm

Garlic:150Gm

Red chilly powder:50Gm

Turmeric:20Gm

Coriander powder:50Gm
curd:3Kg

Salt:150Gm

Kasoori methi :50 Gm





Pre-preparation:
Wash, skin and cut chicken into 10 pieces.
1.Pick, wash, blanch, refresh and roughly chop fenugreek leaves.
2.Chop onions and tomatoes. Prepare ginger-garlic paste.
Steps

1.Heat fat. Add whole spices. Add onions and fry till light brown in colour.

2.Add ginger-garlic paste and bhunao well.

3.Add powdered spices and curds. Fry well.

4.Add chicken pieces. Mix well. Add salt and little water if required. Cook till chicken is tender and gravy is slightly thick.

5.Mix fenugreek leaves, adjust seasonings and serve hot.


Standard
Tender chicken pieces in a fairly thick, light yellow coloured gravy mildly pungent having a predominant taste and flavour of fenugreek.