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chef Ikram khan

dum ka methi murgh

Ingredients

  • Ingredients
  • Ingredients quantities
  • chicken 800 gms.
  • 1 2 " piece of ginger (adrak)
  • 10 cloves of garlic (lehsun)
  • 5 green chillies
  • 1 cup curds (dahi)
  • salt to taste
  • 3 tbsp coriander (dhania) leaves
  • 3 tbsp ghee
  • 1 onion
  • 2 bayleaves (tejpatta)
  • 1 cup fenugreek (methi) leaves
  • 1 tsp coriander (dhania) powder
  • 1 tsp cumin seeds (jeera) powder
  • 1/2 tsp mace (javantri) and
  • Cardamom (elaichi) powder
  • Whole wheat flour (gehun ka atta)
  • Method
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Method

  1. Method
  2. 10 Clean the chicken and cut
  3. into 8 pieces.
  4. 20 Make a paste of ginger, garlic
  5. and green chillies.
  6. 30 Slice the onion, brown in a
  7. little ghee and grind to a fine
  8. paste.
  9. 40 Finely chop the coriander
  10. leaves.
  11. 50 Marinate the chicken pieces
  12. in curd, ginger-garlic-green
  13. chilli paste and salt for 6
  14. hours.
  15. 60 Heat ghee in a narrow
  16. mouthed degchi, add bay
  17. leaves. add finely chopped
  18. methi leaves. stir-fry for three
  19. minutes.
  20. 70 Add the marinated chicken
  21. and cook till the gravy starts
  22. boiling. add dhania and jeera
  23. powders and browned onion
  24. paste. stir.
  25. 80 Cover the degchi and seal,
  26. using the dough. cook over
  27. low heat till the flavours are
  28. given out.
  29. 90 Uncover the degchi and
  30. sprinkle the mace and
  31. cardamom powder.
  32. 100 Serve hot garnished with
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