Zero Oil Methi Murg ( Guilt Free Indulgence for Real )

 IMP - Zero Oil Methi Murg is an original recipe created by the blogger and has been published for the first time on oriyarasoi.com.


How does one measure success ? Is it in terms of money alone or is it metered in terms of fame ? Or maybe both in balanced measure. While this hypothesis may hold true for the majority, a few people will always believe that true success is synonymous with bringing about a change. However small it may be.

I too believe strongly in making a difference in the lives of the people whom I come across in my everyday life. And my blog readers are one such group. It all started when I started putting up the recipes for 'zero oil matar paneer' and 'Bachelor's egg curry'. So many of you have written to me that you loved them and would love to try out more such low calorie recipes. Now I am all excited to experiment with regular recipes and bring out a zero oil (or atleast low calorie) version so that people can get to enjoy their favorite food but at a lower cost to their health.

While I still believe that diet is only one aspect of one's fitness goals and there is no substitute for regular exercise, a gradual realization has began to set in that some of us may not be able to workout given certain restrictions. Plus a busy schedule also prevents people from working out regularly. Hence, it becomes important to adopt healthy cooking methods and recipes that utilize less oil and provide maximum nutrition.

This 'Zero Oil Methi Murg' recipe has been adopted from www.cookingwithsukhi.com recipe 'Methi Murg' which he claims to be his family's favorite. It turned out to be one amazing dish when I tried it out. And I decided to experiment a bit with it and transform it into one 'guilt-free' recipe. It took two trials to get it right but I finally nailed it.

Read on for the recipe - 

Preparation Time - 30 mins

Ingredients - 

• 200 gm chicken pieces
• 1 medium sized onion (roughly chopped)
• 2-3 garlic flakes
• 1/2 inch ginger 
• 1 medium sized tomato
• 3-4 tbsp thick yogurt
• 1/2 cup fenugreek leaves (tighly packed)
• 2 pinch cumin seeds
• 1/4 tsp red chili powder
• 1/4 tsp coriander powder
• 2 pinch garam masala
• a pinch of turmeric
• 1/2 tsp kasuri methi
• salt to taste
• 1/2 tsp sugar

Preparation - Heat a wok. Add the cumin seeds and allow to splutter a bit.

Add the roughly chopped onion to the wok, sprinkle a little bit of salt and cook on low flame till the onions get caramelized.

Cook the tomato, ginger and garlic in a pressure cooker along with 1/2 cup of water. Keep aside till it cools down.

Strain the solids and grind into a paste along with the caramelized onions. Retain the water as it will be utilized later while cooking.

Wash the fenugreek leaves and grind it coarsely in a mixer.

Wash the chicken. Marinate with salt and turmeric. Let it stand aside for 30 mins.

Cooking - Heat another wok. Add the paste and cook for a few minutes to get rid if the raw smell.

Switch off the flame and add the beaten yogurt. Stir it for 2-3 mins before returning to a low flame. 

Add the red chili powder and coriander powder. Cook for 2 mins.

Add the fenugreek leaves and chicken pieces. Turn up the flame a tad bit and cook till the chicken stops giving out excess water.

Now add the retained water to the wok and cover with a lid till the chicken is cooked through.

Rub the kasuri methi between your palms and add to the wok along with the garam masala and the sugar. Adjust salt if required.

Mix and remove from the flame.

Serve hot with roti or steamed rice and dal. 

Two Step Chicken Curry (An easy chicken recipe)

Sometimes we are too tired to cook up a decent meal and yet are in no mood to order anything from outside. A piping hot chicken curry with some white rice/roti can save the day for the non-veg lovers amongst us. This curry is one of the easiest and tastiest ones that I have ever made. I have christened it as 'Two-step chicken curry' partly due to lack of any imagination and partly because it is a lazy curry that can be made in two steps.

Read on for the recipe -

Preparation Time - 20-25 mins

Ingredients -

• 500 gm chicken pieces
• 1 medium sized onion (roughly chopped)
• 1 small tomato (roughly chopped)
• 12-14 garlic flakes
• 1 1/2 inch ginger (chopped into small pieces)
• 2 tbsp coriander leaves (finely chopped)
• 2 inch long cinnamon stick
• 3 nos green cardamom
• 2/3 tsp cumin seeds
• 4-5 dry red chillis ( low to medium heat Kashmiri or Byadgi chilli )
• 3 tsp oil
• 1/3 tsp turmeric
• salt to taste
• 2 tbsp vinegar

Preparation - De-seed the dry chillis and soak them with vinegar and 2-3 tbsp hot water for 2 hours. Drain off the liquid and grind the chilies with 6-7 garlic flakes.

Grind the onion, ginger, 6-7 garlic flakes, tomato, cinnamon, cardamom, cumin seeds and coriander leaves into a fine paste.

Wash the chicken pieces thoroughly and marinate them with the above paste, salt and turmeric. Allow to rest for 30 mins.

Cooking - Heat the oil in a wok. Add the chicken along with the marinade liquid (if any). Stir on high flame for 2-3 mins. Then reduce the flame and allow it to cook (without lid) till the  chicken is almost done (95 % cooked). 

Finally add the chili-garlic paste and stir fry on high for 1 min. Then add 2/3 - 1 cup boiling water, cover with a lid and allow to boil for 2 mins before switching off.

Serve hot with rotis/white rice/jeera rice.