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- Methi Chicken
- Murg Saagwala
- Palak Chicken
-Chicken Methi Malai
- Methi Chicken
- Murg Saagwala
- Palak Chicken
-Chicken Methi Malai
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LifestyleTranscript
00:00 I'm using a classic Indian winter produce called Fenugreek or Methi.
00:05 And what I'm making is Methi Murg or Fenugreek Chicken or Methi Chicken.
00:10 Whatever you call it. Let's begin.
00:11 This one trust me is one of the simplest chicken recipes ever.
00:16 You can convert this into a gravy, into a curry, that's a complete personal choice.
00:20 What I'm doing is making it a little bit different.
00:23 I'm going to make it a little bit more spicy.
00:25 I'm going to make it a little bit more spicy.
00:27 So that's a complete personal choice.
00:30 What I'm doing is making it a little thicker, almost like gravy.
00:33 So that we can of course eat this with Roti, Naan or Chapati.
00:37 But of course you can also add in some more stock or water.
00:39 And make this nice and runny with rice.
00:43 First things first, in the pan goes Oil and Ghee.
00:47 Once the Oil and the Ghee both heat up.
00:50 And if you notice I've actually used a little more of the Oil.
00:53 Because I like it little masala types.
00:55 So this Bay Leaves and with this Red Onions which are roughly chopped.
00:59 Chop them up, dice them up, slice them up, that's a complete personal choice.
01:03 What you can also do is run this into a puree or a paste.
01:06 And use Onion paste, simple.
01:08 Allow this to turn slightly golden brown in colour.
01:11 And to kind of aid that or help that, I'm going to add in some Salt.
01:15 Stir this well and allow this to just kind of begin caramelising.
01:21 While that is happening, let's quickly make a masala paste.
01:25 For which I'm using Dahi or Yogurt or Curds in a bowl.
01:29 And to this, I'm going to add in all the dry spices or the dry masalas.
01:35 To begin with, some Haldi or Turmeric.
01:38 To this, I'm going to add in seeds of Coriander.
01:41 Which are crushed, lightly roasted and crushed.
01:44 Chilli Powder as required.
01:46 You can take a chilli that is well spiced along with a touch of colour.
01:50 Well this is the only time that I'm going to use spice.
01:53 I'm not using green chillies or anything of that kind.
01:56 So this is kind of one for all.
01:58 To this, I'm going to add in a tsp of Ginger and Garlic paste which is fresh.
02:04 And to this, some Garam Masala.
02:06 Let's mix all of this well and keep it aside.
02:13 And for the interim, let's concentrate on the browning of the onions.
02:16 Once the onions turn golden brown in colour,
02:21 I'll add in the Dahi mixture.
02:23 Scrape this well because of course it has all the wonderful goodness of the spices.
02:29 Ginger, Garlic and Dahi.
02:31 Mix this and cook this on high flame for at least a minute,
02:36 Or till this starts releasing oil on the sides.
02:38 Like I said, it's absolutely quick, simple and easy.
02:46 Once the oil starts releasing the sides, I'm adding in Chicken pieces.
02:51 This is Chicken which is like a curry cut.
02:53 Let's add in the pieces.
02:55 You can give it a simple marination of just some Turmeric powder and Salt.
03:00 But this is just perfect as well.
03:02 With this, I'm also adding in fresh Fenugreek leaves.
03:05 These are picked, washed and chopped.
03:09 While picking the Fenugreek leaves, all you need to do,
03:11 is ensure that you only take the tender stems and not the thick ones or the tougher ones.
03:17 Because that will leave an untoward bite which you're not looking at in this recipe.
03:21 Mix all of this beautifully well together.
03:23 And allow this to cook on high flame for 2 to 3 minutes,
03:27 till the Chicken kind of gets seared on the outside.
03:30 Once the pieces of Chicken are seared on high flame,
03:40 we'll lower the flame, add in just like 1/2 a cup of water.
03:44 And this is only to ensure that the Chicken 1, gets cooked.
03:47 And 2, the masalas do not get burnt.
03:49 We cover this and cook it on low flame for 20 minutes,
03:54 or till the Chicken is nice and beautifully tender.
03:56 With this, our Methi Chicken is done and ready.
04:00 Off goes the flame and the steam needs to settle for 10 minutes,
04:03 and then we'll serve this.
04:05 Now this straight goes of course on the dinner table.
04:10 And this goes amazingly well like I said with Naan, Roti, Phulka, Chapati,
04:15 anything of your choice.
04:16 Just one thing for you, in case and don't hold me for this,
04:19 in case you do not get Methi after winters,
04:22 all you can do is add in 1/4th cup of Kasuri Methi right at the cooking stage.
04:27 The Saagwala Mooli.
04:34 I'm going to blanch the spinach first,
04:39 and then we'll make a nice puree of it.
04:41 I kept some water to boil in here.
04:43 I've taken 2 bunches of spinach which I've roughly chopped.
04:47 I'm going to just add this to the hot water.
04:50 Just cook these spinach leaves for 2-3 minutes.
04:55 After 2-3 minutes, just remove this spinach from this water,
05:00 hot water and put it in an ice bath.
05:02 After letting the spinach be in the ice bath for 4-5 minutes,
05:05 let's drain out the water now.
05:08 Now, let's grind this to a nice fine paste.
05:28 Our spinach puree is ready.
05:30 Let's heat 5 tbsp of Oil.
05:32 Once the Oil gets hot, let's add our whole spices.
05:38 Some Bay Leaves, Cinnamon, Black Cardamom, Green Cardamom and Black Cumin Seeds.
05:45 Now, let's add our Saagwala Mooli.
05:51 Saagwala Mooli is a very popular dish in India.
05:55 It's a very popular dish in India.
05:57 It's a very popular dish in India.
05:59 So, let's add our Saagwala Mooli.
06:01 Now, let's add 1 tbsp of Ginger Paste.
06:08 1 tbsp of Garlic Paste.
06:10 Saute it for a minute.
06:12 And now, let's add the Onion Paste.
06:18 I have simply taken 3 Onions and I've ground it to a paste.
06:22 Let's add the Onion Paste.
06:24 Let's add the Onion Paste.
06:27 Let's add the Onion Paste.
06:29 Let's add the Onion Paste.
06:31 Let's add the Onion Paste.
06:33 Let's add the Onion Paste.
06:35 Let's add the Onion Paste.
06:38 Let's add the Onion Paste.
06:40 Let's add the Onion Paste.
06:42 Let's add the Onion Paste.
06:44 Let's add the Onion Paste.
06:46 Let's add the Onion Paste.
06:49 Let's add the Onion Paste.
06:51 Let's add the Onion Paste.
06:53 Let's add the Onion Paste.
06:55 Let's add the Onion Paste.
06:57 Let's add the Onion Paste.
07:00 Let's add the Onion Paste.
07:02 Let's add the Onion Paste.
07:04 Let's add the Onion Paste.
07:06 Let's add the Onion Paste.
07:08 Let's add the Onion Paste.
07:11 Let's add the Onion Paste.
07:13 Let's add the Onion Paste.
07:15 Let's add the Onion Paste.
07:17 Let's add the Onion Paste.
07:20 Let's add the Onion Paste.
07:22 Let's add the Onion Paste.
07:24 Let's add the Onion Paste.
07:26 Let's add the Onion Paste.
07:28 Let's add the Onion Paste.
07:30 Let's add the Onion Paste.
07:33 Let's add the Onion Paste.
07:35 Let's add the Onion Paste.
07:37 Let's add the Onion Paste.
07:39 Let's add the Onion Paste.
07:41 Let's add the Onion Paste.
07:44 Let's add the Onion Paste.
07:46 Let's add the Onion Paste.
07:48 Cover it and cook till the Chicken is done.
07:50 The Chicken is ready.
08:05 Now let's plate it in a serving bowl.
08:07 Let's finish this dish by garnishing it with Cream.
08:17 And our Saagwala Murgh is ready.
08:19 One serving of the Saagwala Murgh will give you all the nutrients from the spinach...
08:24 ...that you would have consumed for the whole week.
08:26 Do try this dish with some Paratha or Rice.
08:29 Who is going to make a scrumptious curry dish called Spinach Chicken.
08:40 So let's get started.
08:45 To begin this one pot dish, first I'm going to switch on the gas.
08:48 Add Mustard Oil.
08:50 And once the oil reaches smoking point, it's time to add Bay Leaf.
08:59 Dry Red Chillies.
09:01 Cumin Seeds.
09:03 And Green Cardamom.
09:05 And once the cumin starts crackling, I'm going to add chopped Onion.
09:11 Saute it for few seconds.
09:13 And as the colour of the Onion starts changing, we're going to add Ginger-Garlic Paste.
09:22 After adding Ginger-Garlic Paste, we're going to cook the Onion till they get golden brown in colour...
09:28 ...and the rawness of Ginger-Garlic Paste goes away.
09:30 To make sure the masala doesn't stick to the surface of the pan, I'm going to add little Water.
09:34 And let it cook till the Onion is golden brown.
09:40 And once the Onion is golden brown, I'm going to add Green Chilli Paste.
09:43 And once the Onion is golden brown, I'm going to add Green Chilli Paste.
09:46 And once the Onion is golden brown, I'm going to add Green Chilli Paste.
09:49 And once the Onion is golden brown, I'm going to add Green Chilli Paste.
09:52 And once the Onion is golden brown, I'm going to add Green Chilli Paste.
09:55 And once the Onion is golden brown, I'm going to add Green Chilli Paste.
09:59 And once the Onion is golden brown, I'm going to add Green Chilli Paste.
10:02 And once the Onion is golden brown, I'm going to add Green Chilli Paste.
10:05 And once the Onion is golden brown, I'm going to add Green Chilli Paste.
10:08 And with that, I'm going to add little Turmeric Powder.
10:11 Red Chilli Powder.
10:16 Coriander Powder.
10:19 Cumin Powder.
10:22 And Garam Masala.
10:25 Mix the masala nicely.
10:28 Make sure the masala gets nicely mixed within.
10:33 And again at this stage, I'm going to add little Water.
10:37 And we're going to cook till the rawness of the masala goes away.
10:40 And once the oil starts separating from the masala,
10:46 which means the masala is nicely done,
10:48 I'm going to add Chicken.
10:50 At this stage, to speed up the cooking process,
10:55 I'm going to add little Salt.
11:06 At this stage, I'm going to lower the heat,
11:08 add little Water.
11:10 And saute it for at least 2 to 3 minutes.
11:15 And after cooking the Chicken for 3 to 4 minutes, it's time to add Tomatoes.
11:28 And cook the Tomatoes till they get soft and mushy.
11:30 And the rawness of the Tomato goes away.
11:32 Guys, the rawness of Tomato is gone and they have gone soft and mushy.
11:43 It's time to add little Water.
11:46 And cover with the lid.
11:49 And let it cook for another 5 to 10 minutes.
11:51 And then, I'm going to add little Water.
11:54 And again, I'm going to add little Water.
11:56 And cover with the lid.
11:58 And let it cook for at least 12 minutes.
12:00 Guys, our Chicken is almost ready.
12:05 I'm going to open the lid.
12:08 At this stage, I'm going to add the star ingredient, the Spinach.
12:11 And with the Spinach, I'm going to add little Black Pepper Powder.
12:15 And last little bit of Kasuri Methi.
12:19 And again, give it a nice stir.
12:26 Mix the Spinach nicely.
12:28 And cover and cook it with the lid till the time the Spinach wilts.
12:34 And there you go guys, our Chicken is now ready.
12:40 Let's start plating it.
12:42 There you go guys, our Spinach Chicken is now ready.
12:53 Methi Matar Malai is one dish which is enjoyed by everybody.
12:56 But today, let's make the same recipe using the Chicken.
12:59 I have a kilo of Chicken over here,
13:04 which I'm going to marinate with the Spinach.
13:07 And I'm going to add little bit of Salt.
13:09 And I'm going to add little bit of Black Pepper Powder.
13:11 And I'm going to add little bit of Salt.
13:13 And I'm going to add little bit of Black Pepper Powder.
13:15 And I'm going to add little bit of Salt.
13:18 And I'm going to add little bit of Black Pepper Powder.
13:20 Which I'm going to marinate with 1 tsp of Ginger Paste.
13:25 1 tsp of Garlic Paste.
13:28 And 3/4th cup of Yogurt.
13:33 And some Salt.
13:36 And let's keep this aside.
13:49 Here I have a bunch of Fenugreek Leaves or Methi Leaves,
13:52 which I have finely chopped.
13:55 And I had applied Salt to it, about a tsp of Salt.
13:58 And then once it's sweated, I squeezed all the water out.
14:02 And I washed it and kept it aside.
14:05 This I have done because I wanted to get rid of too much of the bitterness,
14:09 that the Methi would give to the dish otherwise.
14:11 I'm going to heat a pan.
14:15 And I'm going to add some Oil to this.
14:18 2 tbsp.
14:20 And once the Oil is really hot, I'm going to fry this Methi,
14:24 nice and crisp in that.
14:26 The Oil is nice and hot.
14:28 Let's add the Methi.
14:45 This process has taken us 4 to 5 minutes.
14:48 And the Methi is nice and crisp.
14:50 Let's keep it aside.
14:52 And let's make the gravy.
14:56 And once the Kadai is hot, I'm going to add a tbsp of Ghee,
15:00 and a tbsp of Oil.
15:02 The Oil is nice and hot.
15:06 Let's add the Onions and saute it pink and soft.
15:14 The Onions have become soft and pink.
15:16 I have a paste over here made with 1/4 cup of Cashew Nuts.
15:20 5 to 6 Green Chillies.
15:23 The Green Chillies you can take as much as you like,
15:26 according to your liking for spice.
15:28 2 pods of Garlic.
15:30 And 1/2 an inch of Ginger.
15:33 I'm going to add this and saute it till the Oil separates.
15:38 As you can see, the Oil has separated here.
15:41 I'm going to add the marinated Chicken now.
15:43 Let's add the Chicken.
15:53 And let's saute it till the Oil separates.
15:55 Let's add the Ginger.
15:57 And let's saute it till the Ginger turns brown.
15:59 Let's add the Garlic.
16:01 And let's saute it till the Ginger turns brown.
16:04 Let's add the Onion.
16:06 And saute this on a high flame for 4 to 5 minutes.
16:12 We have sauteed this Chicken for 4 to 5 minutes.
16:26 I'm going to add a cup of Water.
16:28 And I'm going to add very little Salt after this,
16:30 because we've already added some Salt.
16:33 We've already added some Salt in the marination,
16:35 so I'm not putting too much of Salt now.
16:37 And now I'm going to simply cover this and cook till the Chicken is done.
16:42 Reducing the flame to a medium.
16:46 It's been almost 10 to 12 minutes, we had kept the Chicken to cook.
16:53 And now I'm going to add the Ginger.
16:57 And let's saute this for another 5 minutes.
16:59 We had kept the Chicken to cook.
17:02 And I can see the meat is off the bone.
17:05 And the Chicken is almost done.
17:07 Let's add the Fried Methi now.
17:12 Mix this well.
17:19 Just let's increase the flame a little and boil the curry for 3 to 4 minutes.
17:28 I'm going to reduce the flame and add 1/2 a cup of Milk.
17:32 Stir it again.
17:39 I'm going to add 1/4 cup of fresh beaten Cream.
17:45 Mix this.
17:52 And just let it cook for a minute and then we shut the flame.
17:57 And this Murgh Methi Malai is ready to be served.
18:00 This Murgh Methi Malai goes amazingly well with a Paratha, Naan or a Roti.
18:12 Served with a nice Onion Salad.
18:14 So do try this dish and let me know.
18:17 (upbeat music)