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Methi Murg Lahori

Mar-01-2016
Saba Naseem
15 minutes
Prep Time
30 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Fusion
  • Simmering
  • Roasting
  • Main Dish

Ingredients Serving: 5

  1. Chicken 1/2 kg
  2. Black Cardamom - 1
  3. Bay leaves 2 - 3
  4. Green cardamom 5 - 6
  5. Cloves 4 - 5
  6. Ginger garlic paste 1 - 2 tbsp
  7. Onion paste - 1 medium onion
  8. Tomato paste 1 medium
  9. Coriander powder - 1 tbsp
  10. Turmeric powder - 1/2 tbsp
  11. Roasted cumin powder 1/2 tbsp
  12. Garam masala 1 tbsp
  13. Yoghurt whisked - 1/2 cup
  14. Kasuri methi leaves soaked in water
  15. Salt to taste

Instructions

  1. Heat oil in a wok, add bay leaves, cinnamon stick, black cardamom, green cardamom, cloves and let them crackle.
  2. Add ginger garlic paste, saute. Add tomato paste, onion paste and cook.
  3. Add salt to taste and all spices with little water and roast the masala well.
  4. Now add washed chicken and cook, add yoghurt, keep the flames low to stop curdling yoghurt, add kasoori methi and cook till chicken pieces get tender and the gravy becomes thick.
  5. Garnish with dried methi leaves, serve with roti or naan.

Reviews (1)  

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Deviyani Srivastava
Mar-04-2016
Deviyani Srivastava   Mar-04-2016

Really love your tomato rose! Looks perfect :)

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