Tuesday , October 11 2016
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Dahi Methi Murgh



Chicken 800g.
Methi (chopped) 1 cup
Ginger (small pieces) 2 no.
Garlic cloves 6 no.
Green Chilli 5 no.
Curd 200g.
Salt to taste
Coriander ½ bunch
Ghee 3 tbsp.
Onion(browned) 5 no.
Bay leaves 2-3no.
Coriander powder 1 tbsp
Cumin powder 1 tbsp.
Mace ½ ts.
Turmeric ¼ tsp.
Cardamom 4 no.


Take a blender and add ginger, garlic and green chilli make a coarse paste.

In a mixing bowl add prepared paste of ginger, garlic and green chilli , turmeric, cumin powder, coriander powder, salt and brown onions, then add yogurt and chicken , mix all ingredients well, keep in the Refrigerator for 2 to 3 hours.

Heat Ghee in a pan add bay leaf, mace, cardamom, Slightly roasted fresh methi leaves, then add chicken pieces and add some water and cook this till it is tender.

Garnish with coriander then serve it hot.

Watch the video:


Courtesy: Vah Reh Vah

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