Murgh Kasoori Methi | How to make Murgh Kasoori Methi

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Bysaima baig
Created on 1st Mar 2016
  • Murgh Kasoori Methi, How to make Murgh Kasoori Methi
Murgh Kasoori Methiby saima baig
  • Murgh Kasoori Methi | How to make Murgh Kasoori Methi (26 likes)

  • 1 review
    Rate It!
  • By saima baig
    Created on 1st Mar 2016

About Murgh Kasoori Methi

A Punjabi Main Course dish is really very mouth watering because of Fenugreek leaves(kasoori methi)'s aroma.

Murgh Kasoori Methi is an aromatic, flavorful and delicious dish which is very much popular in Punjabi. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Murgh Kasoori Methi is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Murgh Kasoori Methi at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 35 minute for the preparation and 25 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Murgh Kasoori Methi by saima baig in step by step with pictures so you can easily learn how to cook the perfect Murgh Kasoori Methi at your home without any difficulties. Murgh Kasoori Methi is one of the representative dishes of Punjabi which you can serve in any special occasions.

  • Prep Time35mins
  • Cook Time25mins
  • Serves5People
Murgh Kasoori Methi

Ingredients to make Murgh Kasoori Methi

  • Chicken 1 kg.
  • Onion 3
  • Ginger garlic paste 1 tablespoon
  • Turmeric powder 1teaspoon
  • Red chilli powder 1 1/2teaspoon
  • Garam masala powder 1 teaspoon
  • Coriander powder 1 teaspoon
  • Dry fenugreek leaves 2 tablespoon
  • Green chilli 5
  • Black pepper corns 6-7
  • Yogurt 1 cup
  • Salt to taste
  • Oil 3 tablespoon

How to make Murgh Kasoori Methi

  1. Wash the chicken pieces and keep aside.
  2. Heat oil in a pan and add black pepper corns and saute until it starts to crackle.
  3. Add chopped onion and cook until soft and translucent.
  4. Add ginger garlic paste, turmeric powder, red chilli powder, coriander powder and chopped green chillies. Saute for a minute.
  5. Add chicken pieces qnd beaten yogurt and cook on high flame for 7-8 minutes.
  6. Add kasoori methi( fenugreek leaves) and 3/4 cup of water.
  7. Cover the pan and cook on low heat for 10 minutes. Add garam masala powder and salt and mix properly.
  8. Garnish with chopped fresh coriander leaves.
My Tip: Curry leaves also can be use on the behalf of fenugreek leaves( kasoori methi).

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saima baiga year ago
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