Name: Methi Murg Lahori recipe by Saba Naseem at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Ingredients: Chicken 1/2 kg; Black Cardamom - 1; Bay leaves 2 - 3; Green cardamom 5 - 6; Cloves 4 - 5; Ginger garlic paste 1 - 2 tbsp; Onion paste - 1 medium onion; Tomato paste 1 medium; Coriander powder - 1 tbsp; Turmeric powder - 1/2 tbsp; Roasted cumin powder 1/2 tbsp; Garam masala 1 tbsp; Yoghurt whisked - 1/2 cup; Kasuri methi leaves soaked in water; Salt to taste

Ingredients Serving: 5

Chicken 1/2 kg
Black Cardamom - 1
Bay leaves 2 - 3
Green cardamom 5 - 6
Cloves 4 - 5
Ginger garlic paste 1 - 2 tbsp
Onion paste - 1 medium onion
Tomato paste 1 medium
Coriander powder - 1 tbsp
Turmeric powder - 1/2 tbsp
Roasted cumin powder 1/2 tbsp
Garam masala 1 tbsp
Yoghurt whisked - 1/2 cup
Kasuri methi leaves soaked in water
Salt to taste

Instructions

Heat oil in a wok, add bay leaves, cinnamon stick, black cardamom, green cardamom, cloves and let them crackle.
Add ginger garlic paste, saute. Add tomato paste, onion paste and cook.
Add salt to taste and all spices with little water and roast the masala well.
Now add washed chicken and cook, add yoghurt, keep the flames low to stop curdling yoghurt, add kasoori methi and cook till chicken pieces get tender and the gravy becomes thick.
Garnish with dried methi leaves, serve with roti or naan.

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