Ingredients

• 1 kg - Chicken
• 250g - Yoghurt
• 100g - Ghee
• 300g - Onion
• 30g - Garlic chopped
• 50g - Ginger chopped
• 6 - Green Chillies
• 250g - Tomatoes chopped
• 1 tsp - Red chilli Powder
• 1 tsp - Coriander powder
• 1/2 tsp - Turmeric powder
• 10g - Kasuri Methi
• 1/4 cup - Fresh Coriander leaves chopped
• Salt to taste
• 2 each - Whole Cardamom, Cloves and Cinnamon
• 1/4 cup - Oil

How to Make Methi Murgh

• Marinate chicken with yogurt, salt and red chilli powder.
• Refrigerate for two hours.
• Heat oil in a pan and fry whole cardamom, cloves and cinnamon sticks.
• To this, add chopped onions and fry till golden brown.
• Add chopped ginger, garlic and green chillies and cook for a minute.
• To this add turmeric powder, coriander powder and stir for 1 minute.
• Add chopped tomatoes and cook till oil separates.
• Now add the marinated chicken and cook over high heat for 2 mins.
• Add kasuri methi, cover it and cook over low flame till the chicken done.
• Before serving sprinkle fresh coriander leaves on it.
• Serve hot with chapatti, naan or Paratha.