Name: Shahi Methi Murg Musallam recipe by Sheena Omana Narayanan at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Chicken:- 1 kg cut into a big chunk; Marination Ingredients:-; Yogurt:- 1/2 cup; Salt as required; Ginger-Garlic paste 1/2 tbsp; Onion and green chilli paste 1 tbsp; Method for Marination:- Mix all the above ingredients nicely and set aside in the fridge for 30 mins; Method of keeping Fenugreek leaves:-; Wash the fenugreek leaves nicely, then chop finely and add salt to it, set it aside for half an hour. This will help to remove the bitterness of fenugreek.; Masala Ingredients:-; Oil to cook the chicken; Onion:- 1 big finely chopped; Garlic:- 6-7 cloves; Ginger :- 1 inch finely chopped; Bay leaves:- 2-3; Cinnamon stick:- 1-2 pieces; Fennel seeds 1/2 tsp; Star anise seeds 1/2 tsp; Nutmeg powder:- 1 tsp; Green Chillies:- 2-3; Cloves:- 3-4; Coriander Powder:- 2 tbsp; Black Pepper:-8-9; Green Cardamoms:- 3-4; Black Cardamon:- 1; Fresh Fenugreek Leaves- a handful; Kasuri Methi:- 1 tbsp; Punjabi Garam Masala:- 1 tsp; Chicken Masala:- 1 tsp; Yogurt:- 2 tbsp

ABOUT Shahi Methi Murg Musallam RECIPE

This is a flavorful dish that has a punch of fresh Fenugreek leaves or Methi. This one dish has a beautifully earthy flavoured sauce that's lifted with the tang of yogurt and sweetness of milk and cashew. Fresh fenugreek leaves are not to be confused with the spice. The fresh green leaves have a slightly bitter taste and the dried herb is slightly milder but has an amazing aroma that's quintessentially Indian. The seeds or ground spice are more pungent and bitter in flavour. For this dish ideally you want to use fresh feungreek. I like this dish because the flavour of the methi really comes through but works beautifully with the creamy tartness of the yoghurt.

Ingredients Serving: 4

Chicken:- 1 kg cut into a big chunk
Marination Ingredients:-
Yogurt:- 1/2 cup
Salt as required
Ginger-Garlic paste 1/2 tbsp
Onion and green chilli paste 1 tbsp
Method for Marination:- Mix all the above ingredients nicely and set aside in the fridge for 30 mins
Method of keeping Fenugreek leaves:-
Wash the fenugreek leaves nicely, then chop finely and add salt to it, set it aside for half an hour. This will help to remove the bitterness of fenugreek.
Masala Ingredients:-
Oil to cook the chicken
Onion:- 1 big finely chopped
Garlic:- 6-7 cloves
Ginger :- 1 inch finely chopped
Bay leaves:- 2-3
Cinnamon stick:- 1-2 pieces
Fennel seeds 1/2 tsp
Star anise seeds 1/2 tsp
Nutmeg powder:- 1 tsp
Green Chillies:- 2-3
Cloves:- 3-4
Coriander Powder:- 2 tbsp
Black Pepper:-8-9
Green Cardamoms:- 3-4
Black Cardamon:- 1
Fresh Fenugreek Leaves- a handful
Kasuri Methi:- 1 tbsp
Punjabi Garam Masala:- 1 tsp
Chicken Masala:- 1 tsp
Yogurt:- 2 tbsp
Milk :- 1 cup
Cashew Badam paste:- 1/2 cup
Salt to taste

Instructions

Method of Making the Shahi Chicken:
Heat oil in a big pot, add in the crushed bay leaves, cinnamon, cloves, cardamom, fennel seeds, star anise seeds, black pepper and fry until it turns brown in colour.
Add in the chopped onion, garlic, ginger, green chilli and fry until it turns brown in colour. Squeeze all the water from the methi and add this methi with the onion masala in the pot.
Fry until the methi is well cooked, then add in the marinated chicken and fry it nicely until it coats all the masala.
Add in the punjabi garam masala, chicken masala, coriander powder and fry it for another 5 mins. Add in the yogurt, milk and give it a nice mix.
Cover with a lid and allow it to cook until your chicken is cooked well.
Now add in the cashew badam paste, nutmeg powder and give it a nice mix.
Crush the kasuri methi and add it to the chicken, give it a nice mix and cover it immediately with a lid.
Turn off the flame and leave it aside for 10 mins to set the aroma of kasuri methi.

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