Since food appeals to me, I found the Homemade peanut butter recipe under the Classic Recipe section of the Food column very important from my cooking point of view. I feel that the recipe was pretty simple and I could substitute the peanuts with Almonds or cashews as mentioned and make choice of my butters used as spreads in all households. The reason I found this article useful was that even the laziest of the person who probably goes to the kitchen to keep his/her plates in the kitchen sink too would be able to make this dish without too much of efforts and since it is useful to every person I am sure this article will gain more popularity than others. I used the cashew butter recipe modified from the given one and used it my way. This is how the new recipe and version go and added a twist to the typical Dahi Methi Murg.
Let us first look at making a Dahi Methi murg:
1 kg chicken we marinade with a paste of 20-30 garlic and 1 thumb long ginger, 5 bore chili red round, 4-5 tbsp thick yoghurt and 2 cloves. Keep for 8 hours in refrigerator for marination.
Take some olive oil in a pan and add some 4-5 large onions, finely chopped. Fry till golden brown and add some salt and a few more chili bore and saute for a minute. Add the marinade and saute for a few minutes stirring regularly. Add about 400 gms yoghurt to a kg of chicken and add salt and red chili powder as per need. Add 2 tbsp chicken masala and 1 tsp of cumin and coriander powder. Don’t add any water, stir well and cook over low flame for 30 mins. Stir occasionally. Once done, check spice and adjust. Add crushed kasuri methi half cup and 50 gms of thick cream and mix well. Keep on low flame for another 5-10 mins and serve hot in this rainy season. Your folks will lick their fingers till the end(spoon and fork users may do the same to their spoons too) add some coriander fresh as garnish (optional)
In case you want more spicy dahi methi murg, then add black pepper while adding the chili powder.. I prefer a moderate to spicy taste in my chicken, so I kept it that way. Serve with some cashew butter or top each serving with the cashew butter, which is made in a very simple way. 2 cups roasted cashew with ½ teaspoon salt and 2 teaspoon honey and 2 teaspoon vegetable oil or Extra Virgin Olive oil. Make a paste of the cashews first and then add the other ingredients to make a thick paste. Store in a glass and refrigerate for up to a month.
This dish once ready gives a rich and thick gravy, almost dry. It is one of the simplest chicken dishes on a lazy day when there is a heavy downpour of rains and you want something dry and spicy in chicken without too much fuss. Take Bread, apply the cashew butter and pour loads of the dahi methi murg on it and enjoy the rains.
I found the cashew butter mix really useful for making my own twist and I am participating in the ‘Ready For Rewards’ activity for Rewardme in association with BlogAdda.
Uttpal K
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