Dahi methi murg

Methi malai murg

Ingredients:

  1. Chicken – ½ kg
  2. Chilli powder – 1 tb
  3. Lemon juice – 1 tb
  4. Onion – 1 no.
  5. Garlic – 10 no.
  6. Green chilli – 2 no.
  7. Yogurt – 1 + 1/4 cup
  8. Cornstarch – 1 tb
  9. Fenugreek leaves – 1 bunch
  10. Oil – 2 tb
  11. Black pepper – 4 no.
  12. Cinnnamon – 1”
  13. Cardamom – 2 no.
  14. Bay leag – 1 no.
  15. Sliced onion – 1
  16. Sugar – ¼ tb
  17. Garam masala – ¼ tb
  18. Salt

Procedure:

  1. Marinate chicken (1/2 kg) with salt, chili powder (1 tb) and lemon juice (1 tb) for 1 hour.
  2. Make a paste of onion (1), ginger (1 “), garlic (10), green chilli (2), yoghurt (1 cup) and add to the marinated chicken and marinate for 1 hour.
  3. Make paste of yoghurt (1/4 cup) with corn-starch powder(1 tb).
  4. Fry the fenugreek leaves (1 bunch). Cool the fried leaves and make a paste of it.
  5. Heat Kadai and oil (2 tb).
  6. Add black pepper (4), cinnamon (1”), cardamom (2), bay leaf (1), sliced onions (1) and fry for 2 minutes.
  7. Next add onion-ginger-garlic paste and fenugreek leaves paste and fry for 2 minutes.
  8. Next add the marinated chicken and cook the chicken for 5 minutes and then add sugar (1/4 tb).
  9. Now add the yoghurt mixture keep stirring while cooking for next 5 minutes.
  10. Before switching of the flame add Garam Masala (1/4 tb) and cook for 2 minutesmethi-malai-murg-4
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