Methi Murgh

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Ingredients:
1. Oil - 50ml
2. Cardamom - 1 gm
3. Cinnamom - 1 gm
4. Cloves - 1 gm
5. Jeera - 1/2 tsp
6. Onion - 250 gm
7. Ginger garlic paste - 200 gm
8. Tomatoes - 200 gm
9. Curry cut chicken - 150 gm
10. Chilli powder - 20 gm
11. Turmeric - 5 gm
12. Salt - To taste
13. Curd - 5gm
14. Fenugreek leaves - 100 gm

Menu text : Indian chicken prepartion with tomato, onion gravy {stew} and flavoured with fenugreck .

Method of preparation :

1. Marinate chicken with curd, ginger garlic paste , chilli powder , turmeric , salt, oil and leave it in refrigerator.
2. Chop Onions, tomatoes separately.
3. Heat oil , and add cardamom , cloves, cinnamom and jeera.
4. When crackle add onion and allow it become brown colour then add ginger garlic paste.
5.Add tomatoes and make tomato onion gravy.
6. Add marinated chicken and mix well.
7. Cook it till done by adding enough amount of water.
8. Mix in methi leaves, adjust the seasoning and cook for 2 minutes.

Garnish and accompaniments :
Serve hot garnished with coriander  leaves along with rice or roti .

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