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Methi Dana Doi Murghi(chicken Cooked in Curd based gravy flavored with fenugreek seeds)

Methi Dana Doi Murghi(chicken Cooked in Curd based gravy flavored with fenugreek seeds)

Cooking Time

Preparation Time : 10

Cook Time : 30

Total Time : 40

Ingredients

Serves 2

  • CHicken 500 gms

  • Parboiled Potatoes,Large 2 nos

  • Curd 1 cups

  • Onions,medium sizes 2-3 nos

  • Fenugreek Seeds 1/2 tsp

  • Dried Red Chillies 5-6 nos

  • Ghee 2 tbsp

  • Salt 1 tsp

Directions

  • 01

    Marinate the chicken with curd and salt for 2-3 hours or overnight in the refrigerator.

  • 02

    Peel the onions and cut into four, take little water in a pan. Cover and cook the onions on a medium flame till it soften up, takes about 7-8 minutes.

  • 03

    Allow the cooked onions to cool down then grind to a fine paste in mixer grinder.

  • 04

    In a Kadai heat ghee, add fenugreek seeds and dried red chillies. Once the fragrance of fenugreek seeds comes add the ground onions. Saute them for 1-2 minutes.

  • 05

    Add the chicken with the curd, mix everything well. Cover and cook the chicken till it’s half done. Now add the parboiled potatoes and cook until everything is done.

  • 06

    It will totally take around 20-25 minutes on a low flame. In between you can check on it and give a stir. The chicken will get cooked in the water from the curd. Incase you want more runny gravy you can add some warm water.

  • 07

    Serve hot with rice or phulka for a hearty summer meal.

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