Dahi Methi Murgh | Chicken in Yogurt & Fenugreek leave Sauce

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This chicken recipe is one of the healthy yet very tasty recipe. It contains high protein with lots of vitamins. Here fresh fenugreek leaves and curd is used which makes it delicious and healthy. It is a good going dish with paratha, rooti, chapati, or steamed rice. You don't need so many ingredients & time for it. If you cook it in this weekend, trust me all will be happy and its nice aroma will make you surprised. So, lets go to the recipe.

Preparation Time : 20 minutes

Cook Time       : 45 minutes

Serves            : 6 people


Ingredients:

  • Chicken (with bone)- 1200 gram
  • For chicken marination,
    • Salt to taste
    • Turmeric powder-1 teaspoon
    • Dry fenugreek leaves(Kasoori methi)- 1 tablespoon
    • Beaten Yogurt- 400 gram
  • For cooking,
    • Fenugreek leaves(fresh)- 1 bunch
    • Onion(chopped)-2 medium
    • Ginger Garlic Paste- 2 tablespoon
    • Green chilli(slited)- 3 pieces
    • Ghee- 1 tablespoon
    • Sunflower Oil- 1 tablespoon
    • Bay leaves- 2 pieces
    • Cinnamon stick- 2 pieces(small)
    • Black cardamom- 1 piece
    • Green cardamom- 5-6 pieces
    • Clove - 3 pieces
    • Mace- 1 whole
    • Caraway seeds(shahi jeera)- 1/2 teaspoon
    • Salt to taste
    • Coriander Powder- 1 teaspoon
    • Cumin Powder- 1 teaspoon
    • Kashmiri red chilli powder- 1 teaspoon

How to Make:

  1. Take the chicken in a mixing bowl. Add all ingredients for marination and marinate it well.
  2. Cover with a cling film & Keep in fridge for 3 hours.
  3. Take oil in a pan.
  4. Add ghee and allow it to melt.
  5. Now Put all whole spices in it.
  6. Let it crackle until aroma comes out.
  7. Add chopped onion and season it with salt.
  8. Fry until it gets translucent.
  9. Add ginger garlic paste and cook until raw flavour is gone.
  10. Add fresh fenugreek leaves.
  11. Season with salt.
  12. When leaves become soft then add marinated chicken and cook in medium heat.
  13. Add all spice powder and mix well.
  14. Put green chilli slit and give it a good mix.
  15. After few minutes you can see chicken will start to leave water. Then cover and cook in medium to low heat for 35 minutes.
  16. Check the chicken is completely cooked or not.
  17. At this stage you can stop cooking if gravy consistency is ok for you. But I need more dry garvy, so I had cooked for few more minutes at high heat to dry it up.
  18. Turn off the flame.
  19. Enjoy with Rooti, paratha, chapati, rice whatever you like.

My Tip: 

  • I always prefer to leave the marinated chicken for atleast 3 hours (or more than that). It will help to infuse the flavour in the chicken more. But if you are in hurry, you can keep it for 30 minutes.
  • For this recipe, don't add any water. Chicken and yogurt both releases lot of water, with that chicken will get cooked.
  • This chicken recipe is very healthy because it contain fresh green fenugreek leaves and yogurt. Here also we are using less oil which is also very good for health.

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