Methi Murgh with Potato Carrot Fry

I rarely come across fresh methi, so I made this dish with the frozen variety...

Ingredients for Methi Murgh:

  • 12 ounce bag frozen methi
  • 1 1/2 cups yogurt, whisked or blended with 1/2 cup water
  • vegetable oil, as needed
  • 2 medium onions, chopped
  • 2 inch chunk ginger, chopped or grated
  • 4 big cloves garlic, minced
  • 2 large chicken breasts, chopped into bite size pieces
  • 1 tablespoon roasted coriander powder
  • 1 1/2 teaspoons garam masala
  • 1/2 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 2 teaspoons sugar
  • salt, to taste
Method:

Heat the fenugreek leaves with a bit of water until they are warmed, puree with a hand blender or in a food processor until smooth.

Heat a couple tablespoons vegetable oil in a medium skillet and roast fenugreek leaves until moisture goes away. Reduce heat to medium-low, adding oil if needed, and roast until the leaves are darker and dried, about 20 minutes. Remove to a bowl.

Add a couple more tablespoons to the skillet and fry onions over medium-high heat until golden. Add in ginger and garlic for about a minute then add coriander powder, garam masala, paprika, and turmeric for a few seconds, then add chicken and salt. Fry until chicken turns crispy, adding bits of oil as needed.

Mix in fenugreek, yogurt and sugar. Bring to a boil, cover pan, reduce heat to medium and simmer, stirring as needed until chicken is tender and the oil separates from the sauce. Enjoy!

Ingredients for Potato Carrot Fry:
  • about 5 ounces shredded carrots
  • 1 potato, peeled and shredded
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon kalonji
  • 1/2 teaspoon black cumin seed
  • 1/2 teaspoon ajwain seed
  • dash of asafoetida
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chilli powder
  • salt, to taste
Method:

Heat oil in non-sticks skillet and add all seeds and spices a few seconds, then add potato and carrot and fry, stirring as needed, until cooked and crispy.

~ "I found that every single successful person I've ever spoken to had a turning point and the turning point was where they made a clear, specific, unequivocal decision that they were not going to live like this anymore. Some people make that decision at 15 and some people make it at 50 and most never make it at all." - Brian Tracy ~



9 comments:

Uma said...

murg methi is one of my fav chicken dishes.. nice one!

Priya said...

Yummyilicious methi murgh and awesome looking potato carrot fry, makes me hungry..

Priya's Easy N Tasty Recipes

Swathi said...

Both dishes are delicious. I will try the potato carrot fry.

Sarah Naveen said...

oh wow!! delicious platter..!!

n33ma said...

Looks wonderful,what a nice lunch!

sinfullyspicy said...

Another beautiful platter..looks reallt delicious!Anything with methi...i m always in :)

Cynthia said...

D, I have not been around to your place in ages! Blame work - seriously.

How are you?

Indie.Tea said...

It looks delicious and I love the deep green color...

Dershana said...

that's a lovely chicken recipe, Dori. Must sure appreciate all that Indian food terminology you use as well as the Indian cuisine you prepare so well.