Methi Murgh

Chicken pieces are seared with onion, ginger, garlic and fenugreek to create this specialty from Mughlai Cuisine.

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Prep Time: 10

Cook Time: 20

Total Time: 30

Cuisine: Mughlai

Difficulty: Easy

Special Diet: Kosher

Allergen: Dairy Free, Egg Free, Gluten Free, Peanut Free, Soy Free, Treenut Free

Category: Chicken, Kosher Meat, Meats

Main Ingredient: Chicken

Servings: Servings

Ingredients

Recipe Kit

1 pack Methi Murgh Recipe Kit (No. 42)

Meats

1.5 pounds Chicken [Thighs and/or Breast]

Produce & Natural Foods

1 piece Onion [1 medium-sized = 0.4 lb]
1 piece Fresh Ginger Root [2 inch long & roughly ½ inch diameter OR Equivalent]
2 piece Garlic Cloves (medium-sized)
2 piece Tomato [2 medium-sized = 0.6 lb]

Basic Cooking Ingredients

2 Tablespoon Cooking Oil [Sunflower, Safflower, Canola or Olive Oil based on preference]
1 teaspoon Salt

Instructions

Preparation

Cutting & Chopping

1. Cut Chicken in roughly 2.5” to 3” pieces.
2. Peel and finely dice onion.
3. Peel & finely dice fresh ginger root OR grate using ginger grater.
4. Peel & finely mince garlic cloves or crush using garlic press.
5. Finely chop tomatoes.

Cooking

Preparing Herb & Spice Mix (Layering Technique)

Layer 1
Heat 1 Tablespoon of oil in a wok/ saute pan.
Layer 2
When oil is heated, turn heat to medium and add diced onion, diced ginger & minced garlic. Continue on medium heat, stirring often, until the onions become translucent and ginger & garlic lose their pungent smell and start smelling nutty & little sweet.
Layer 4
Add entire contents of Gold Pack & entire contents of Black Pack, 1 teaspoon of salt & ground red chili (optional, according to taste) and roast on medium heat for 2 minute, stirring gently and mixing well.
Layer 5
Add chicken pieces, mix them well with the herb & spice mix and sear it on medium to high heat, stirring often, till the surface of chicken pieces are no longer pink. If the herb & spice mix start sticking to the bottom of the pan add 1 Tablespoon of oil.
Layer 6
Add chopped tomatoes and ½ cup of water to the chicken and herb & spice mix. Stir it gently to mix it well. Cover the wok/ saute pan with the lid and cook till chicken is properly cooked i.e. fork tender.

Notes

How to Tell When Oil is Hot

When a small piece of food (a bit of ginger OR garlic OR onion) sizzles immediately when added to the pan.

Start Cooking only after all the Preparation steps are completed

In Indian Cooking each step move fast so every ingredient should be in ready-to-cook state and should be close to the cooking station before starting cooking.

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