MURGH METHI MALAI IN MICROOVEN

This dish is a part of Mughlai Cuisine from the province of Awadh which is now very famous in UP and Delhi. Murgh Makhani is a dish which is certainly different from this dish, flavoured by Punjabi Cuisine. The Mughlai Cuisine often requires arduous amount of time and labour, which can take days for preparing a particular dish. But I prepared it in very easy way just within 15 to 20 minutes in microoven and it is mouth-watery and one of my favorite chicken recipe, a great dish indeed.

INGREDIENTS:

500 gm Boneless Chicken, Cut into 1” Cubes

100 gm Hung Curd

50 ml Fresh Cream ( I Used Amul Cream)

1 tsp Fenugreek Seeds (Methi)

1 tbsp Dried Fenugreek Leaves (Kasoori Methi)

2 tbsp Garlic Paste

1 tbsp Green Chili Paste

1 tsp Freshly Pounded Garam Masala Powder

1 tsp Kashmiri Red Chili Powder

3 tbsp Oil

1 tsp Butter

½  tsp Sugar (for flavor)

2 tbsp Finely Chopped Coriander Leaves

Salt to Taste

METHOD:

Wash chicken pieces nicely and make those pat dry. Now marinate chicken with curd, green chilli paste, garlic paste, dried fenugreek leaves and salt. Refrigerate the marinated chicken for 4-5 hours (I prefer to keep marination for overnight).

Now take a micro oven safe bowl, pour oil on it and micro for 2 minutes at 100% power. Add fenugreek seeds in it, stir once and micro it for another 2 minutes.

Pour marinated chicken in it. Fold well. Cover and micro for 4 minutes at 100%. Open the lid and add red chili powder, stir nicely.  Again cover and micro for 4 minutes at 100%.

Add coriander leaves and give a nice stir. Cover and micro for another 2 minutes at 100%. Keep it in 5 minutes stand time.

Just before serving, add fresh cream and micro for 2 minutes uncovered at 100%.

Serve warm with hot phulkas or  parathas or naan or any rice dish. It is simply yummy!!!

Sending to: Holiday Recipes ~ 3rd Blog Anniversary Event