Name: Methi Dahi Murgh/ Chicken with fenugreek and yoghurt recipe by Saswati Hota at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Chicken, curry cut- 400 gms; Onions, chopped- 2; Ginger-garlic paste- 2 tbsp; Tomatoes, chopped- 2; Fenugreek leaves/ fresh Methi, chopped- 2 cups; Garam masala powder 1 tsp; Turmeric powder 1 tsp; Red chilli powder 1 tsp or to taste; Salt to taste; Refine Oil 2 tbsp; Yoghurt, whisked 1/2 cup; Besan 1 tsp

ABOUT Methi Dahi Murgh/ Chicken with fenugreek and yoghurt RECIPE

A creamy, flavourful chicken dish which leaves you craving for more. A wonderful combination with Naan or Paratha and a raita as accompaniment. Enjoy the intense flavour of fenugreek neutralized by the creaminess of yoghurt.

Ingredients Serving: 4

Chicken, curry cut- 400 gms
Onions, chopped- 2
Ginger-garlic paste- 2 tbsp
Tomatoes, chopped- 2
Fenugreek leaves/ fresh Methi, chopped- 2 cups
Garam masala powder 1 tsp
Turmeric powder 1 tsp
Red chilli powder 1 tsp or to taste
Salt to taste
Refine Oil 2 tbsp
Yoghurt, whisked 1/2 cup
Besan 1 tsp

Instructions

Clean the chicken and marinate with half the turmeric powder, salt and chilli powder mentioned for 30 mins.
Take oil in a wok and when it's hot add the chopped onions and fry till they turn translucent.
Add the ginger-garlic paste and cook in a medium flame till the raw smell goes away.
Add the tomatoes and 3/4 th of the chopped methi, turmeric, chilli powder and salt. Cook well till the masala starts leaving the oil from the sides and the methi doesn't taste bitter.
Now add the marinated chicken and the rest of the chopped methi. Cook for 10-15 mins or till the chicken is almost cooked without covering the wok.
Sprinkle the garam masala powder and stir fry for a minute.
Mix the besan with the the yoghurt and whisk it nicely so that no lumps remain.
Finally add the yoghurt mix to the cooked chicken and mix properly. Cook for a minute or two and turn off the flame.

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