Seasonal Recipes

Dahi Methi Ka Murg

Dahi Methi Ka Murg Eid Ul Fitr Recipes

Dahi Methi Ka Murg recipe


  •     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 ghee or oil
  •     1 teaspoon Garam Masala



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.Place wide bottomed pan on the stove with oil in it. Add the peppercorns, cinnamon, cardamom and the bay leaf and allow the oil to heat up – a couple of minutes. When the spices start to sizzle and releases the aroma, add the sliced onion, the ginger garlic onion paste,  and the half teaspoon of sugar. If you are using the fresh methi/fenugreek leaves, add them now. Cook at medium to high meat for about 10-12 minutes, or until the onions start to turn golden and a little brown on the edges.Now take the marinated chicken and place each piece in the pan; try to place them so that they are in direct contact with the bottom of the pan. Save the leftover marinade. You may move around the onions to top the chicken at this time. Cook the chicken on each side while tossing them midway, so all the sides are light brown. This will take about 15 minutes.
In the mean time combine the  left over marinade with the corn flour and yogurt mix, If you are using the kasuri methi/dried fenugreek leaves, add them to the yogurt mix. Combine one and a half  cup of water and whisk well.
When the chicken is  light brown, and the oil seems to leave the sides of the pan (watch for this, as this means that the spice mix is almost cooked), and the onions kind of mushed up,  add the yogurt mix to the pan, cover with a tight fitting lid and cook until chicken is tender and falling off the bone.
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.

Dahi Methi Ka Murg recipe 1

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