Murgh kasuri methi: slow-cooked North-Indian chicken curry with dried fenugreek leaves and cashews! Perfect party recipe, perfected over years!!
Prep time: 5 hours
Cook time: 1.45 hours
Servings: 6 bowls
Cost per serving $0.91 view details
- Whole chicken legs: 6
- Unsweetened yogurt (for marination): 8 tbsp
- Salt (for marination): 3 tsp
- Salt (for gravy): 1 tsp
- Ghee (preferred) or oil: 4 tbsp
- Bay leaf: 1
- Dry red chilli: 1
- Fresh red or green chillies: 4
- Whole cinnamon sticks (one-inch): 2
- Whole black cardamom: 1
- Whole green cardamoms: 4
- Cloves: 6
- Black peppercorns: 6
- Cumin seeds: 1 tsp
- Nutmeg powder: Â¼ tsp
- Mace (dried flower of nutmeg tree): Â¼ tsp
- Onion (cut lengthwise, thinly): Â½
- Onion paste: Â¾ cup
- Garlic paste: 5 tbsp
- Ginger paste: 2 tsp
- Cumin powder: 1 tsp
- Turmeric powder: Â¾ tsp
- Dry fenugreek leaves (kasuri methi): 3 tbsp
- Cashewnut paste: 2 tbsp
- Red chilli powder (optional): 1.5 tsp
- Water: 3 cups
- Marinate the chicken legs atleast for five hours in the refrigerator with just yogurt and 3 tsp salt.
- In a heavy-bottomed wok or skillet, add ghee or oil and wait till it smokes. Add the dry red chilli, bay leaf, whole cinnamon sticks, whole black cardamom, green cardamoms, cloves, black peppercorns and cumin seeds into this (the flame should be medium) and wait till the cumin seeds just turn dark brown. Immediately add the finely cut (lengthwise) onions and sautÃ© till they turn brownish.
- Add the onion paste, nutmeg powder, mace and turmeric powder and sautÃ© for 2 min. Add the garlic and ginger pastes now, along with the salt. SautÃ© till the mixture releases oil (takes 7â10 min on a medium flame).
- At this point, add the thick cashewnut paste.
- Add 3 tbsp water. Give this a stir and cook on a medium flame for 5 min. Now add the marinated chicken, alongwith the cumin powder and the kasuri methi (dried fenugreek leaves).
- Smear the chicken with this mixture evenly. Cover the lid and cook over a medium flame for 30 min. You will notice that the chicken would acquire a brown tinge. Add the rest of the salt, red chilli powder (optional) and fresh chillies with 3 cups of water and mix again. Simmer the flame to the lowest, put the lid and go to sleep for 1 hour. Slow-cooking will lead to the perfectly succulent chicken legs with all the flavours reaching down to the deepest part of the chicken. Serve with rice, pulau (pulav or pilaf), roti, poori, paratha or naan! Bon Appetit!!
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|Amount Per Serving||%DV|
|Serving Size 162g|
|Recipe makes 6 servings|
|Calories from Fat 3||9%|
|Total Fat 0.3g||0%|
|Saturated Fat -0.37g||-1%|
|Trans Fat 0.01g|
|Total Carbs 4.9g||1%|
|Dietary Fiber 0.7g||2%|