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Dahi Methi Murgh

Dahi Methi Murgh

Dahi Methi Murgh

Recipe Ingredients:

  • 3 lbs skinless chicken (approx.) – about 8 medium- large sized drumsticks (with bone preferred, but can do without it)
  • 1. 5 tablespoon lemon juice
  • salt to taste
  • 1 small onion (about 1/3 cup chopped)
  • 2 inch fresh ginger
  • 10 large garlic cloves (about 1/4 cup)
  • 4 (or more) hot green chili pepper
  • 1-2 large onion (about 3 cups sliced), thinly sliced in half moons
  • 1/2 teaspoon sugar
  • 1 + 1/4 cup thick strained plain yogurt
  • 1 tablespoon corn starch/corn flour - to stabilize the yogurt and prevent it from splitting
  • 1.5 cups of finely chopped fresh tender methi/fenugreek leaves OR 2-2.5 tablespoon of kasuri methi (dried fenugreek leaves)
  • 2 teaspoon (or to taste) red chili powder/cayenne/red kashmiri chili powder (this is what I use)
  • 6 small green cardamom, cracked & seeds released
  • few black peppercorns – about 6
  • 1 teaspoon ground white peppercorn
  • 3 inch cinnamon
  • 1 tejpatta/Indian bay leaf
  • 6-8 tablespoon kisan pure vegetable ghee
  • 1 teaspoon Garam Masala

Recipe Method: 

  • Note: And this is for any curries where the onion (sliced or grated or paste) and ginger garlic paste needs to be cooked/browned;make sure they are well done without burning, so controlling the heat and stirring and scraping very frequently is the way to do it. If these are not well cooked, the sauce gets grainy and the curry will have a strange raw uncooked incomplete taste. So cook the spice mix/masala until you see the oil separate in the pan. The mix will have little pools of the separated oil in between them and also along the sides of the pan.
  • The corn flour is not really a necessity here. Yogurt tends to split/break up in high heat and I have noticed if Chickpea flour is used, the yogurt does not break. I experimented with the corn flour here to stabilize the yogurt as the corn flour/starch does not alter the taste as much as the chickpea flour.
  • If you using whole chicken drumsticks, make diagonal slits on the flesh. Any kind of chicken may be used for this dish. Clean and wash chicken; pat dry with paper towels.
  • In a non reactive bowl combine some salt, red chili powder, and lemon juice, toss the chicken with it and allow it to sit for 20 minutes.
  • Make a coarse paste with 1 small onion, ginger garlic and half the hot green chili pepper.
  • Combine half of this paste with one cup of yogurt. Add this mix to the already marinated chicken and toss well so all the chicken pieces are really well coated with this yogurt mix. Allow this to marinate for a couple of hours if possible.
  • Set aside the rest of the yogurt and the other half of the ginger garlic chili paste. Whisk the corn flour/starch with the rest 1/4 cup of yogurt and set aside.
  • Uncover and simmer for about 7-10 minutes at low flame for the extra moisture to evaporate. If you want less sauce, simmer for longer.
  • Adjust salt and add the garam masala. Garnish with the rest of the green hot peppers sliced up and/or fresh cilantro/coriander leaves.
  • Serve with rice or any kind of bread or flat- bread (Parathas, Naan are good choices).