How to make Dahi Methi Murgh - Chicken cooked in yogurt with the flavour of dried fenugreek leaves.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Chicken On Bone, Dried Fenugreek Leaves

Cuisine : Punjabi

Course : Main Course Chicken

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Dahi Methi Murgh Recipe Card

Dahi Methi Murgh

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Dahi Methi Murgh checkout Murgh Dumdar, Chicken Rendang, Patiala Chicken, Malwani Chicken Hara Masala . You can also find more Main Course Chicken recipes like Murgh Dhania Korma, Three Pepper Chicken, Chandi Kaliyan, Kokur Yakhni.

Prep Time : 21-25 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dahi Methi Murgh Recipe

  • Chicken On Bone skinned and cut into 8 pieces on the bone 900 grams

  • Dried Fenugreek Leaves powdered 2 teaspoons

  • Dried fenugreek leaves (kasoori methi) 1 tablespoon

  • Yogurt low-fat 1 cup

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Onion 1 medium

  • Ginger 1 inch pieces

  • Garlic 5-7 cloves

  • Green chillies roughly chopped 3 tablespoons

  • Oil 2 tablespoons

  • Caraway seed (shahi jeera) powder 1/4 teaspoon

  • Cloves 2-3

  • Green cardamoms 3-4

  • Cinnamon 1 inch stick


Step 1

Mix together yogurt, salt, turmeric powder, powdered kasoori methi and kasoori methi in a bowl.

Step 2

Add chicken and mix well and set aside to marinate for 2-3 hours in the refrigerator.

Step 3

Roughly chop onion and put into a grinder jar, add ginger, garlic, green chillies and a little water and grind into a smooth paste.

Step 4

Heat oil in a non-stick pan, add caraway seeds, cloves, green cardamoms, cinnamon and the ground paste and sauté for 2-3 minutes.

Step 5

Add a little water and mix well.

Step 6

Cook for 2-3 minutes.

Step 7

Add chicken with the marinade, mix well, cover and cook on medium heat for 15-20 minutes.

Step 8

Switch off heat and let it stand for 10 minutes.

Step 9

Serve hot with steamed rice.