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

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

Some cilantro

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

• 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.

• Heat oil in a pan. Add green paste (onion paste) and salt to taste. Cook till all moisture evaporates. Keep stirring in between.
• Add marinated chicken and 2 cups of water. Mix well and cover the pan. Let it cook for 10-15 minutes.

• 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.