Fresh fenugreek leaves have a slight bitter taste, in-spite of having numerous health benefits. It all started from the first change of sharing my parents room, to my own room, then sharing my room with my sister, changing out into my Engineering college hostel room, to my first salary rented flat, then to my in-laws home after marriage, many other cities and homes later to this one in Dubai and again I am changing to a new abode which I will turn into a home in time
Cover and cook till mixture thicken to curry consistency in medium - low heat. Add chopped fenugreek leaves and cook it for a minute, then add chicken pieces
Once the chicken is cooked add in the beaten curd, mix well. Onion and cashewnuts are cooked with little water and grinded with tomatoes to a fine paste and that gives the base to the rich gravy
Sharing recipe of Methi Dal. Methi dal is one of these. I make dal in so many different ways, dal being a staple diet of family and there are very limited methods which v all exhaust in some years
Methi has two in one benefits - Nutritious and Delicious. If you do not have pressure cooker, then you can cook in a pan till chicken is half way cooked through
I am starting a new series along with the Millet Friday and this time it's going to be Sunday Non-Vegetarian series where I will post non-vegetarian recipes like egg, fish, chicken, prawn or whatever that I am making
Saute for about a minute till the spices get cooked. of oil till cooked. I had methichicken for the first time at Tandoor in Bangalore and totally loved it
---------------------------------------------------------------------------. A rich,creamy paneer gravy made with roasted crushed dry fenugreek leaves or methi and chopped garlic
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Dried Fenugreek Leaves. Here, I am going to describe the detail recipe of Murgh Highway/ Spicy Chicken Curry in Small dhabas beside highway or Dhaba Style Chicken Curry
Heat Oil in Kadai or non-stick pan. This is a simple chicken curry where chicken gets marinated with yogurt and spices and gets cooked with Methi leaves and simmered on slow for longer time, which brings the best flavor from both Chicken and Methi
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