Dahi Chicken Curry with Fenugreek Leaves

Name: Dahi Chicken Curry with Fenugreek Leaves
Total time: 2700 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 400 gms chicken; 1 big onion chopped finely; 1 tbsp ginger garlic paste; 4 tbsp yogurt; 2 tbsp fresh cream; 1 tsp Kashmiri Red Chilli Powder; 1 tsp coriander powder; 1/2 tsp cumin powder; 1/2 tsp fennel seed powder; 1/2 tsp garam masala powder; 4 cherry tomatoes quartered; 1 cup methi leaves chopped finely; 2 green chillies; 1 tsp kasoori methi; 3 green cardamoms; 1 inch stick cinnamon; 3-4 cloves; 1/4 tsp fenugreek (methi) seeds; 1 cup water; 2 tbsp refined oil; 1 tbsp ghee; 1 tsp salt or as needed; 1 tsp sugar; 1 tbsp coriander chopped finely

Kumkum Chatterjee @cook_12055532

#NYY
Dahi Chicken Curry with Fenugreek Leaves or Dahi Methi Murgh means chicken cooked in a yummy fenugreek and yogurt sauce.It is a flavourful North Indian chicken curry and gently spiced with black peppercorns, cloves and cardamoms. Fresh flavor of methi leaves makes it all the more aromatic.Pair this recipe with steamed Basmati rice ,roti or paratha and relish.

Kumkum Chatterjee @cook_12055532

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Ingredients

45 minutes

3 servings

400 gmschicken
1big onion chopped finely
1 tbspginger garlic paste
4 tbspyogurt
2 tbspfresh cream
1 tspKashmiri Red Chilli Powder
1 tspcoriander powder
1/2 tspcumin powder
1/2 tspfennel seed powder
1/2 tspgaram masala powder
4cherry tomatoes quartered
1 cupmethi leaves chopped finely
2green chillies
1 tspkasoori methi
3green cardamoms
1 inchstick cinnamon
3-4cloves
1/4 tspfenugreek (methi) seeds
1 cupwater
2 tbsprefined oil
1 tbspghee
1 tspsalt or as needed
1 tspsugar
1 tbspcoriander chopped finely

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Steps

45 minutes

1

Add chicken in a bowl and marinate it with 2 tbsp curd, 1/2 tsp salt,1/2 tsp black pepper powder. Coat the chicken well and marinate it for 1 hour or better still overnight in fridge.Meanwhile remove hard stems from methi leaves and chop finely. Wash thoroughly 3 to 4 times to remove dirt and strain water completely. Heat oil in a wok or wide kadhai. When the oil is smokey hot, sprinkle half crushed cardamom, cinnamon, cloves and black pepper powder. When they sizzle,add methi seeds and saute.
2

Next add chopped onions and cook over medium heat for 3-4 minutes till light golden brown.Now add marinated chicken, ginger garlic paste, Kashmiri Red Chilli Powder, cumin coriander and fennel seed powder.Add whisked yogurt, salt and sugar to taste.Also add quartered cherry tomatoes,kasoori methi and fry over medium to low heat till oil leaves sides.
3

Add methi leaves to the frying chicken.Continue frying with a splash of water till the leaves wilt and all are mixed well.Pour 1 cup warm water and cook over medium heat 8-10 minutes till chicken is cooked through. Adjust gravy according to the consistency needed. Add fresh cream, stir and turn off heat.Cover and allow a standing time of 10 minutes.
4

Garnish with chopped coriander and slit green chillies. Servev hot with roti, paratha, or steamed rice.