GHAR KI MURG METHI
This is my kids favorite chicken curry.
We don’t cook chicken very often but when asked for a comfort homestyle chicken meal this is what gets made. I grew up vegetarian and non veg was a luxury reserved for special occasions, holidays and dinner parties. I never developed a taste for poultry and preferred vegetarian food, good fish and seafood any day. I’m mostly plant based and occasionally eat seafood. This curry is classic homestyle, cooked with slight variation in every Indian household where chicken curry is made. its also very versatile.
To make it a one pot meal I replace part of the chicken with vegetables (you don’t have to do replace the chicken, just add a little extra spice). Potatoes are my daughter’s favorite. Chopped Spinach, winter greens like fenugreek leaves makes it very delicious and nutritious.
To create a smooth curry base I sauté roughly chopped onion, ginger, garlic till lightly brown around the edges. Transfer into a food processor and blend till smooth, add a little water to move this along.
INGREDIENTS
- 1 large onion, roughly chopped
- 1-2 tablespoons avocado or any neutral oil you use daily
- 2 inch piece fresh ginger, roughly chopped
- 4-5 cloves of garlic, roughly chopped
- 4-5 Roma tomatoes, roughly chopped or 1 x 400g can organic chopped tomatoes
- 2 lbs organic pasture raised (best quality you can buy), skinless chicken thighs, breast and drumsticks combination
- 1 tsp ground turmeric
- 1 teaspoon mild unsmoked paprika, I like Kashmiri
- 1 tsp chilli powder
- 1 leveled tablespoon ground coriander
- 1 leveled tablespoon ground cumin
- Pinch of extra ground spice like: nutmeg/ cardamom for aroma, totally optional
- 1 ½–2 cups hot water, as needed
- 1 tsp garam masala
- 1 teaspoon dried fenugreek also called kasuri methi, crushed between your palms
- Sea Salt
- Cilantro leaves to garnish
Instructions
Warm half the oil into a large sauce pan and place over a high heat, add the roughly chopped onion, garlic ginger and salt, sauté for 5 minutes.
- Now transfer the aromatics into a blender and blend to a smooth paste, add a little water if needed to move it along.
- Then add all the ground spices and tomatoes. Stir for another 5 minutes and then lower the heat to a simmer.
- Cook the spice paste until oil starts to ooze through the surface. After 5 minutes, add the chicken pieces.
- Turn up the heat up and sautéed to combine the spice paste with the chicken And help browning.
- Cover and cook for 30 minutes on medium heat, stirring regularly. Add 1/2 cup of water if it’s dry. OPTIONAL: add 300 grams of fresh or frozen chopped spinach at 20 minutes past or 200 grams diced potatoes at 5 minutes into the cooking time. This will cook the vegetables at same time as the chicken.
- Uncover by now hopefully the sauce will turn a beautiful orange golden color.
- The chicken should be cooked and tender. Lower the heat to a simmer and stir in the garam masala, kasuri methi and salt to taste.
- Add ½ cup hot water for more sauce. Heat through.Garnish with coriander leaves and serve.
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