Methi Dahi Murgh/Chicken with Fenugreek and Yoghurt
A Indian style fuss free Chicken curry with the aromatic fresh fenugreek, creamy yogurt and garam masala in a luscious tomato gravy.
Servings Prep Time
4serving 20minutes
Cook Time Passive Time
30minutes 30minutes
Servings Prep Time
4serving 20minutes
Cook Time Passive Time
30minutes 30minutes
Ingredients
Instructions
  1. Clean the chicken and marinate with half the turmeric powder, salt and chilli powder mentioned for 30 mins.
  2. Take oil in a wok and when it’s hot add the chopped onions and fry till they turn translucent.
  3. Add the ginger-garlic paste and cook in a medium flame till the raw smell goes away.
  4. 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.
  5. 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.
  6. Sprinkle the garam masala powder and stir fry for a minute.
  7. Mix the besan with the the yoghurt and whisk it nicely so that no lumps remain.
  8. Finally add the yoghurt mix to the cooked chicken and mix properly. Cook for a minute or two and turn off the flame.
  9. 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.