a melange of recipes, cuisines and food stories and my adventures in the culinary world
July 28, 2016
Methi Dahi Murgh/Chicken with Fenugreek and Yoghurt
Straight from my kitchen this easy to cook and fuss free Methi Dahi Murgh is instant hit through the years. When I can’t think of anything to make with chicken then this luscious chicken curry comes to my rescue and somehow my loyal family and friends haven’t got tired of this dish! All thanks to my paternal aunt who’s an army wife who had taught me this curry light years back.
The best part of this curry is that it’s a totally fuss free dish, no need of caramelising onions or grinding any pastes, just chop everything and throw into the wok with a sprinkling of garam masala and a heavenly, creamy, delicious chicken is ready. I love the flavour and aroma of the fresh Fenugreek or Methi which gives a nice punch to the dish with the tartness as well as creaminess of the yogurt.
I prefer not putting any Cumin or Coriander as I feel it will suppress the flavour of fenugreek, rather a little sprinkle of garama masala does compliment the curry very nicely. Once you taste this delightful Chicken curry I am sure you will add it to your repertoire. Enjoy the curry with Naan Chapatis ,Paratha or any Indian flatbread.
Methi Dahi Murgh/Chicken with Fenugreek and Yoghurt
Print Recipe
A Indian style fuss free Chicken curry with the aromatic fresh fenugreek, creamy yogurt and garam masala in a luscious tomato gravy.
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.
My Tip: The besan is mixed with the yoghurt so that the yoghurt doesn't curdle when added to the chicken. It gives a nice, robust gravy to the dish.
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Welcome to my Blog! I am Saswati... a devoted stay at home mom, a proud military wife, a passionate cook and an avid food blogger. Cooking and baking is my adrenaline charger and I absolutely love my domain, the kitchen. The fragrance of spices, the crackle from the skillet and the sight of a perfectly baked cake gives me immense satisfaction. I fervently believe in the saying "Cooking is love made visible" and I have decided to spread the love by sharing my culinary adventures in the kitchen with you all!
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One of my favourite … I make it mostly in winter when fresh fenugreek leaves are available in market… excellent !
Thank you Rini😊
Saswati, this chicken recipe sounds too good and full of flavour. I think I came here at the wrong time, lunch time….. I am salivating seeing ur dish.
Its like you read my mind! You seem to know so much about this, like you wrote the book in it or something. I think that you could do with some pics to drive the message home a little bit, but other than that, this is fantastic blog. An excellent read. I’ll definitely be back.
I feel that is among the so much significant information for me. And i am happy studying your article. However wanna commentary on some basic things, The web site taste is wonderful, the articles is in reality excellent : D. Just right task, cheers
Creating everyday content isn’t easy. Especially on blogs like these, where thorough investigation and analysis are required. What a well-written article. Good work!
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