Recipe : Methi Chicken Gravy | Vendaya Keerai Koli Kari | Methi Murg Gravy Prep Time: 1 hour Cook time: 25 minutes Recipe Cuisine: Indian Recipe Category: Chicken, Methi Chicken Serves: 4 persons

About The Recipe:

Methi Chicken Gravy | Vendaya Keerai Kozhi Kari Gravy | Methi Murg Gravy recipe is made with the main ingredients of fresh methi leaves, dried methi leaves, fresh cream and simple ingredients. Along with easy step by step images and instructions. Follow the recipe as below...

Ingredients :

Vendaya Keerai | Fresh Methi Leaves - 3\4 cup to 1 cup

Bangalore Tomato - 1 no (large)

Large Onion - 1 no

Greeen Chili - 2 no

Sha Jeera - 1 tsp

Bay Leaf - 2 no

Red Chili Powder - 1 tsp

Garam Masala - 1\2 tsp

Turmeric Powder - 1\4 tsp

Fresh Cream - 1\4 cup to 1\2 cup

Kasoori Methi | Dried Methi Leaves - 1 tbsp

Salt To Taste

Oil - 1 tbsp

Butter - 1 tbsp

To Marinate:

Chicken - 500 gm (big pieces)

Curd - 1\2 cup

Brown Onion - 1 no (sliced, small size)

Ginger Garlic Paste - 1 tsp

Red Chili Powder - 1 tsp

Garam Masala - 1\2 tsp

Turmeric Powder - 1\4 tsp

Mint Leaves - 2 tbsp

Coriander Leaves - 2 tbsp (chopped)

Salt - little

Method :

Steps To Make The Methi Chicken Gravy: Preparations: To marinate, in a mixing bowl, add the mentioned marinate ingredients, mix well and marinate for an hour. To make the tomato puree, make 'X' cut at the bottom of the tomato, boil in the water for 5mins or till its skin removes slightly. Then immerse in the water, peel off the skin and keep aside to cool completely. Grind the onion into paste, keep separately. Then grind the green chili and keep separately. And then grind the blanched tomato and keep separately.

Wash and cut the methi roots, discard it. Then cut into 1" and keep aside. To make the methi chicken gravy, heat the oil and ghee in a pressure cooker pan. Roast the sha jeera and bay leaves. Add the onion paste and saute it turns slightly golden colour. Add the green chili and saute till its raw smell leaves completely.  Add the tomato puree and saute for an minute. Add the red chili powder, turmeric powder, garam masala and stir for few seconds.

Then add the methi leaves and saute for an minute. Add the marinated chicken and saute for an minute. Add 1\2 cup of water and required water, mix well and bring to boil. Cover and pressure cook for an whistle and five minutes over simmer. When all the steam has released, open the pan. Add the fresh cream and cook for an minute. Finally add the crushed kasoori methi, mix well and ready to serve.

My Notes: Methi leaves tastes slightly bitterness, for that fresh cream is used. It also helps to thicken the gravy too. Serving Suggestion: Serve with chapathi, idli or dosai. Page: Collection Of Chicken Recipes. If you like this recipe: You will like this hot and spicy fried chicken cashew gravy recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on facebook

By Kalais