Last night I was going through my mails and found a mail from Indiblogger, upon reading I found they are hosting a contest for Livogen. Going through the details, I was completely shocked to know that ‘Every second woman in India is iron deficient’. This statistics scared me. Giving a quick glance over the foods which are iron rich I dozed off to sleep…In the morning, after completing my chores…I sat back to read more about iron rich foods and supplements. In the process, I came across many interesting facts and articles. Being iron so important mineral to nurture our body, I made a list of recipes, which are not only healthy but also iron rich. Of them I am going to share with you an easy and creamy Methi Murgh Masala.
Methi Murgh Masala is a typical North Indian recipe. The recipe is much similar to chicken khorma. The addition of fenugreek leaves enhances the flavour and taste of the recipe. Creaminess from onion-tomato paste, sweetness from ground almonds, sourness from curd, spiciness from garam masala and earthy-bitter tasting methi leaves flavour the chicken pieces when cooked all in combo. Try this recipe today, as the winter greens are full in season….
Methi Murgh Malasa
- 1 kg. Chicken on bone, medium pieces
- ¾ cup tightly packed Methi/Fenugreek leaves *
- 2 Onion, sliced
- 2 Tomatoes, chopped
- 1½ tbsp. Kashmiri Red chili powder
- ½ tbsp. Turmeric powder
- ¾ tbsp. Garam Masala
- ¾ tbsp. Ginger-Garlic paste
- 2 Green chilies slit into half
- 12 Almonds, soaked in lukewarm water for 15 minutes
- 150 gms. Curd, whisked
- Salt as per taste
- 2 Cardamom, 2 Cloves, and 1 small Cinnamon stick
- 3 tbsp. Oil
- Take chicken pieces in a bowl and add salt, red chili powder, turmeric powder and ginger-garlic paste. Mix well and set aside for 30 minutes.
- Add 2 tbsp. oil to a heavy bottom cooking vessel and fry sliced onions till nice golden. Drain and add this to mixer jar along with soaked almonds (by removing the skin and draining the water). Grind until smooth.
- In the same vessel add 1 tbsp. oil, if required and add whole spices (cardamom, cinnamon and cloves). Fry for 30 seconds and add above ground paste along with green chillies. Fry for a minute and add chopped tomatoes.
- When the tomatoes start to turn mushy add in add marinated chicken pieces to it.
- Stir until chicken pieces are nicely coated with the masala. Cook on high for 2 minutes and add ½ cup of warm water and cover with a lid. Simmer and cook for 15-20 minutes until chicken is almost cooked.
- In the meantime, add 1 tbsp. of oil to kadai and fry methi leaves for 1 minute. Add these to the chicken when it is almost cooked. Cook for another 2-3 minutes on medium flame and stir in beaten curd.
- Simmer and cook till raw smell of curd wafts and sprinkle garam masala. Mix well and turn off the flame. Adjust the consistency according to your choice.
- You can even add 3 tbsp. of cream before turning off the flame. Serve hot with roti or any flavoured rice like ghee rice, jeera rice or bagara khana.
- Add love to make this Methi Murgh Masala taste ‘Yummy’.
In Andhra we get Barik methi or baby fenugreek leaves, if you are using that then pluck the leaves and discard the stems. But if you are using big leaves fenugreek, then pluck the leaves and chop them lightly.