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Add a photoMurgh kasuri methi: slow-cooked North-Indian chicken curry with dried fenugreek leaves and cashews! Perfect party recipe, perfected over years!!
Ingredients
- 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: ¼ tsp
- Mace (dried flower of nutmeg tree): ¼ tsp
- Onion (cut lengthwise, thinly): ½
- Onion paste: ¾ cup
- Garlic paste: 5 tbsp
- Ginger paste: 2 tsp
- Cumin powder: 1 tsp
- Turmeric powder: ¾ tsp
- Dry fenugreek leaves (kasuri methi): 3 tbsp
- Cashewnut paste: 2 tbsp
- Red chilli powder (optional): 1.5 tsp
- Water: 3 cups
Directions
- 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 sauté till they turn brownish.
- Add the onion paste, nutmeg powder, mace and turmeric powder and sauté for 2 min. Add the garlic and ginger pastes now, along with the salt. Sauté 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 6 servings | |
| Calories 33 | |
| Calories from Fat 3 | 9% |
| Total Fat 0.3g | 0% |
| Saturated Fat -0.37g | -1% |
| Trans Fat 0.01g | |
| Cholesterol 7mg | 2% |
| Sodium 19mg | 1% |
| Potassium 104mg | 3% |
| Total Carbs 4.9g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.26g | 1% |
| Protein 3.13g | 5% |
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Reviews
August 3, 2011
This is my own recipe, perfected over many years. Please stick to the measurements mentioned below for best results. Indian cooking is all about measurements, time of introduction of each ingredient into the dish and the cooking temperature! This is a recipe which needs a little patience but would yield a dish you will be in love with, forever!I've cooked/tasted this recipe!
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