Dahi Methi Murgh Chicken cooked in yogurt with the flavour of dried fenugreek leaves. This recipe is from FoodFood TV channel By Sanjeev Kapoor 28 Jul 2015 in Recipes Course New Update Main Ingredients Chicken On Bone, Dried Fenugreek Leaves Cuisine Punjabi Course Main Course Chicken Prep Time 21-25 minutes Cook time 31-40 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Non Veg Ingredients list for Dahi Methi Murgh 900 grams Chicken On Bone skinned and cut into 8 pieces on the bone 2 teaspoons Dried Fenugreek Leaves powdered 1 tablespoon Dried fenugreek leaves (kasoori methi) Method Mix together yogurt, salt, turmeric powder, powdered kasoori methi and kasoori methi in a bowl. Add chicken and mix well and set aside to marinate for 2-3 hours in the refrigerator. Roughly chop onion and put into a grinder jar, add ginger, garlic, green chillies and a little water and grind into a smooth paste. Heat oil in a non-stick pan, add caraway seeds, cloves, green cardamoms, cinnamon and the ground paste and sauté for 2-3 minutes. Add a little water and mix well. Cook for 2-3 minutes. Add chicken with the marinade, mix well, cover and cook on medium heat for 15-20 minutes. Switch off heat and let it stand for 10 minutes. Serve hot with steamed rice. Nutrition Info Calories 1472 kcal Carbohydrates 245.3 gm Protein 60 gm Fat 38.2 gm #Dried fenugreek leaves (kasoori methi) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article