Dum Dahi Methi Murgh

by chandapappa

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Dum dahi methi murgh is a lip smacking chicken or murgh recipe which is cooked under pressure or dum along with curd and chopped methi leaves. Dried methi leaves or kasoori methi may also be used instead of fresh leaves. A delectable chicken recipe, the methi murg is best enjoyed with naan or roomali roti.

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Dum Dahi Methi Murgh recipe - How to make Dum Dahi Methi Murgh

Tags

Sabzis, Curries

Preparation Time: na Cooking Time: na Total Time: 0 mins

Ingredients

Ingredients Quantities
Chicken 800 gms.
1 2 " piece of ginger (adrak)
10 cloves of garlic (lehsun)
5 green chillies
1 cup curds (dahi)
salt to taste
3 tbsp coriander (dhania) leaves
3 tbsp ghee
1 onion
2 bayleaves (tejpatta)
1 cup fenugreek (methi) leaves
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1/2 tsp mace (javantri) and cardamom (elaichi) powder
whole wheat flour (gehun ka atta)

Method

Clean the chicken and cut into 8 pieces.
Make a paste of ginger, garlic and green chillies.
Slice the onion, brown in a little ghee and grind to a fine paste.
Finely chop the coriander leaves.
Marinate the chicken pieces in curd, ginger-garlic-green chilli paste and salt for 6 hours.
Heat ghee in a narrow mouthed degchi, add bay leaves. add finely chopped methi leaves. stir-fry for three minutes.
Add the marinated chicken and cook till the gravy starts boiling. add dhania and jeera powders and browned onion paste. stir.
Cover the degchi and seal, using the dough. cook over low heat till the flavours are given out.
Uncover the degchi and sprinkle the mace and cardamom powder.
Serve hot garnished with chopped coriander leaves.