• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

dum ka methi murgh

  • 4servings

Add to MenuAdd to Calendar

Source: www.lifestylefood.com.auReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B6, C, P
MineralsSelenium, Natrium, Chromium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Ingredients quantities

  2. chicken 800 gms.

  3. 1 2 " piece of ginger (adrak)

  4. 10 cloves of garlic (lehsun)

  5. 5 green chillies

  6. 1 cup curds (dahi)

  7. salt to taste

  8. 3 tbsp coriander (dhania) leaves

  9. 3 tbsp ghee

  10. 1 onion

  11. 2 bayleaves (tejpatta)

  12. 1 cup fenugreek (methi) leaves

  13. 1 tsp coriander (dhania) powder

  14. 1 tsp cumin seeds (jeera) powder

  15. 1/2 tsp mace (javantri) and Cardamom (elaichi) powder

  16. Whole wheat flour (gehun ka atta)

  17. Method

Instructions Jump to Ingredients ↑

  1. Method 10 Clean the chicken and cut into 8 pieces.

  2. Make a paste of ginger, garlic and green chillies.

  3. Slice the onion, brown in a little ghee and grind to a fine paste.

  4. Finely chop the coriander leaves.

  5. Marinate the chicken pieces in curd, ginger-garlic-green chilli paste and salt for 6 hours.

  6. Heat ghee in a narrow mouthed degchi, add bay leaves. add finely chopped methi leaves. stir-fry for three minutes.

  7. Add the marinated chicken and cook till the gravy starts boiling. add dhania and jeera powders and browned onion paste. stir.

  8. Cover the degchi and seal, using the dough. cook over low heat till the flavours are given out.

  9. Uncover the degchi and sprinkle the mace and cardamom powder.

  10. Serve hot garnished with

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback