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Ingredients

• Whole chicken legs: 6
• Unsweetened yogurt (for marination): 8 tbsp
• Salt (for marination): 3 tsp
• Salt (for gravy): 1 tsp
• Ghee (preferred) or oil: 4 tbsp
• Bay leaf: 1
• Dry red chilli: 1
• Fresh red or green chillies: 4
• Whole cinnamon sticks (one-inch): 2
• Whole black cardamom: 1
• Whole green cardamoms: 4
• Cloves: 6
• Black peppercorns: 6
• Cumin seeds: 1 tsp
• Nutmeg powder: ¼ tsp
• Mace (dried flower of nutmeg tree): ¼ tsp
• Onion (cut lengthwise, thinly): ½
• Onion paste: ¾ cup
• Garlic paste: 5 tbsp
• Ginger paste: 2 tsp
• Cumin powder: 1 tsp
• Turmeric powder: ¾ tsp
• Dry fenugreek leaves (kasuri methi): 3 tbsp
• Cashewnut paste: 2 tbsp
• Red chilli powder (optional): 1.5 tsp
• Water: 3 cups

Description

Murgh Kasuri Methi: Slow-cooked North-Indian Chicken Curry With Dried Fenugreek Leaves And Cashews! Perfect Party Recipe, Perfected Over Years!! Marinate The Chicken Legs Atleast…

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