Dr. Seema Laqman
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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.
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