Methi Murgh

Thanks to my friend Nab for the recipe and last minute help…

I ate this dish at Haandi Restaurant in Falls Church a while ago, and thought it was fantastic. It’s called Methi Chooza there (literally fenugreek young one), and I really wanted to be able to recreate it. So, knowing that Nab is a resourceful mofo, I asked him to ask his Ma if she knew the recipe. He came through. I used this more or less, adding and subtracting to my own personal tastes, and not using the casserole trick at the end.

Chicken pieces in yoghurt, salt, and cayenne, spent the next 3 hours in the fridge.

Cinnamon, cloves, and cracked cardamom in 3 TBSP ghee

2 yellow onions over medium high heat with above spices

This is what they should look like after 8 minutes

In between these shots, I sauteed the ginger, garlic, and green chiles for a couple of minutes, then in went the tomatoes, turmeric, cumin, and ground corriander

This was about as close to “bhunnoing” as I got

Chicken in (with marinade)

“Bhunno’d” again. Right after this I added about 1/2 cup of fresh fenugreek and 1/2 cup of cilantro. I’m going to use less fenugreek next time… and it’ll be the dried kind

Finished product on the plate with the Murgh Vindaloo I made and some jasmine rice (sans a few bites). That’s a glass of Riesling in the upper corner

Very interesting dish to make. It didn’t come out like the restaurant’s, but I may be taking a sample to them to find out where mine differs. Mine was definitely good for a first try – but there’s room for improvement and some extra heat.

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