Dahi Methi Murg (Chicken Curry in Dried Fenugreek Leaves and Yogurt Sauce)

Dahi Methi Murg (Chicken Curry in Dried Fenugreek Leaves and Yogurt Sauce)

Dahi Methi Murg (Chicken Curry in Dried Fenugreek Leaves and Yogurt Sauce) – Step by Step Recipe

Serving for – 2-3

Ingredients

Chicken – 500 gm (Cut into medium sized pieces and wash into warm water.)
Yogurt – 1 cup
Capsicum -1 small cut in cube
Kasoori methi / Dried fenugreek leaves – 2 tbsp
Oil – 2-3 tbsp
Salt to taste

To make paste

Onion – 2 (Sliced)
Green chilies – 6
Cloves of garlic – 4
Ginger – 1.5 inch piece

Add all above ingredients in a blender and make a smooth paste by adding 1/2 cup of water.

Spices to dry roast and grind

Coriander seeds – 3 tsp
Cumin seeds – 1 tsp
Cinnamon – 1 inch stick
Green cardamom – 4
Cloves – 2
Black peppercorns – 10-12
Bay leaf – 1

Dry roast all above spices on low heat till nice aroma starts to come out and grind them to a coarse powder.

Procedure
1. Take chicken in a mixing bowl. Add yogurt, ground spice powder and 1 tbsp of kasoori methi. Mix well and cover it. Keep it in a refrigerator and let it marinate for 1 hour.

2. Heat oil in a pan. Add green paste (onion paste) and salt to taste. Cook till all moisture evaporates. Keep stirring in between.
3. Add marinated chicken and capsicum 1 small cut in cube sized and 4-5 whole green chillies and 2 cups of water. Mix well and cover the pan. Let it cook for 10-15 minutes.

4. Take remaining kasoori methi on your palm and crush it. Add into curry and reduce the heat. Allow curry to simmer on low heat for 5 minutes.
Serve hot with any Indian flat bread or plain rice.

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