Chicken HomeCooked

Kasturi Murgh Masala

March 10, 2016

I love ingredients that take time to grow on your palate – take wasabi for instance – the punch of pungency that sometimes blows your head. Or truffle – yes truffle – the world raves about truffle, the most expensive ingredient in the world, etc… but it has a musky flavour that takes time to develop on your palate. And I love them both – it took some time, but today I can pop wasabi peas like there’s no tomorrow.

Fenugreek is an ingredient just like these – this versatile ingredient is basically a herb with some pretty great medicinal properties. It is slightly bitter – which is what puts people off the most – a little thick, and like most leaves holds a lot of water. However, it is an ingredient, which – like most others – when cooked well offers an earthy flavour.

Methi pairs beautifully with mutton. No kheema preparation (spiced minced meat) is complete without kasuri methi (the dried version of fenugreek). It also goes very well with potatoes – alu methi with some spices is a great comfort dish with hot phulkas (chapattis). I also like to use kasuri methi in tempering dals, as a garnish atop dishes, etc. Surprisingly, Methi is quite a giving ingredient – it imparts a different flavour altogether to any new ingredient. You can see that in my recipe for methi chicken – a simple ode to the fenugreek leaves.

Print Recipe
Kasturi Murgh Masala
A simple curry with the subtle flavour of fenugreek
Course main course
Cuisine indian
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course main course
Cuisine indian
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. In a deep-bottomed vessel, put the oil, minced onions and saute on a medium heat.
  2. Then add the ginger, garlic, green chilli paste and saute well on a low flame till the onions begin to brown.
  3. Now, add the tomatoes and let the mixture cook till it turns a little jammy and the oil separates from the sides of the vessel.
  4. Put in the dry powders (turmeric, coriander, chilli, cumin) and mix well on a low flame.
  5. Then, put in the chicken and coat well on both sides with the masala - till the outside of the chicken is cooked well.
  6. Finally, put in the chopped methi and cover.
  7. Once the methi wilts, it will release water - at this stage put in the salt and continue to cook till the chicken is perfectly done. Add a little water depending on the consistency you want - I like a semi-liquid gravy.
  8. At this point, sprinkle the garam masala from the top and rub the kasuri methi between your palms and sprinkle over.
  9. Serve the chicken hot with chapatti or rice.
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2 Comments

  • Megha Anthony August 30, 2016 at 11:22

    I love methi as well and this recipe is a regular in our menu…. and a good way to get some greens into the system…. 😉

  • Shanti Petiwala August 30, 2016 at 12:47

    @Megha – absolutely!

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