Shahi Methi Murg Musallam | How to make Shahi Methi Murg Musallam

By Sheena Omana Narayanan  |  14th Nov 2016  |  
4.0 from 1 review Rate It!
  • Shahi Methi Murg Musallam, How to make Shahi Methi Murg Musallam
Shahi Methi Murg Musallamby Sheena Omana Narayanan
  • Prep Time

    20

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

56

1





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.

Shahi Methi Murg Musallam is one dish which makes its accompaniments tastier. With the right mix of flavours, Shahi Methi Murg Musallam has always been everyone's favourite. This recipe by Sheena Omana Narayanan is the perfect one to try at home for your family. The Shahi Methi Murg Musallam recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Shahi Methi Murg Musallam is 20 minutes and the time taken for cooking is 20 minutes. This is recipe of Shahi Methi Murg Musallam is perfect to serve 4 people. Shahi Methi Murg Musallam is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Shahi Methi Murg Musallam. So do try it next time and share your experience of cooking Shahi Methi Murg Musallam by commenting on this page below!

Shahi Methi Murg Musallam

Ingredients to make Shahi Methi Murg Musallam

  • 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

How to make Shahi Methi Murg Musallam

  1. Method of Making the Shahi Chicken:
  2. 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.
  3. 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.
  4. Fry until the methi is well cooked, then add in the marinated chicken and fry it nicely until it coats all the masala.
  5. 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.
  6. Cover with a lid and allow it to cook until your chicken is cooked well.
  7. Now add in the cashew badam paste, nutmeg powder and give it a nice mix.
  8. Crush the kasuri methi and add it to the chicken, give it a nice mix and cover it immediately with a lid.
  9. Turn off the flame and leave it aside for 10 mins to set the aroma of kasuri methi.

My Tip:

Do not add water to make the gravy. You will notice the gravy will become thick, if you want to adjust the consistency of the gravy, pour in milk and not water.

Reviews for Shahi Methi Murg Musallam (1)

Shiva Pandea year ago

Awesome recipe for chicken lovers!
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