Dahi Methi Murgh

Chicken cooked in yogurt with the flavour of dried fenugreek leaves. This recipe is from FoodFood TV channel

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Dahi Methi Murgh
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)


  1. Mix together yogurt, salt, turmeric powder, powdered kasoori methi and kasoori methi in a bowl.
  2. Add chicken and mix well and set aside to marinate for 2-3 hours in the refrigerator.
  3. Roughly chop onion and put into a grinder jar, add ginger, garlic, green chillies and a little water and grind into a smooth paste.
  4. Heat oil in a non-stick pan, add caraway seeds, cloves, green cardamoms, cinnamon and the ground paste and sauté for 2-3 minutes.
  5. Add a little water and mix well.
  6. Cook for 2-3 minutes.
  7. Add chicken with the marinade, mix well, cover and cook on medium heat for 15-20 minutes.
  8. Switch off heat and let it stand for 10 minutes.
  9. Serve hot with steamed rice.

Nutrition Info

Calories 1472 kcal
Carbohydrates 245.3 gm
Protein 60 gm
Fat 38.2 gm