Khada Masala Murgh with Kasoori Methi Recipe

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Khada Masala Murgh with Kasoori Methi
Khada Masala Murgh with Kasoori Methi
  • Chef: Divya Burman
  • Recipe Servings: 5
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

A very light chicken recipe. This dish is flavored with dried fenugreek leaves and emits a wonderful aroma of freshly crushed whole spices.

Ingredients of Khada Masala Murgh with Kasoori Methi

  • 1 med sized chicken (800 gm) cut into 8-12 pieces
  • 1 cup curd (thick)
  • Salt to taste
  • 2-3 Tbsp oil
  • 2 dry red chillies, broken up
  • 3 large onions, chopped fine
  • 2 Tbsp garlic, chopped
  • 2 Tbsp ginger, chopped
  • 2 green chillies, chopped or slit lengthwise
  • 1 tsp dhaniya powder (coriander powder)
  • 1/2 tsp red chilli powder
  • 2 large tomatoes, finely chopped
  • 4 Tbsp kasoori methi(dried fenugreek leaves)
  • For sabut masale:
  • 1 moti elaichi (brown cardamom)
  • 2 chotti elaichi (green cardamom)
  • 1 inch stick dalchini (cinnamon)
  • 3 laung (cloves)
  • 1 tej patta (bay leaf)

How to Make Khada Masala Murgh with Kasoori Methi

  • 1.Marinate chicken in curd and salt. Keep aside 30 minutes.
  • 2.Heat oil in a heavy bottomed pan. Reduce flame and add broken chillies, chopped onions and all the sabut masalas.
  • 3.Stir fry on med till onions are golden brown.
  • 4.Add chopped ginger and garlic. Stir for 1 minute. Reduce heat and add green chillies, red chilli powder and coriander powder. Mix.
  • 5.Add tomatoes and stir fry till oil separates or tomatoes get soft.
  • 6.Add chicken. Stir fry for 2-3 minutes on moderate flame and then lower heat.
  • 7.Cover and cook stirring occasionally till chicken is tender and masala coats chicken. Sprinkle some water in-between if needed.
  • 8.Add kasoori methi and mix well.
  • 9.Garnish with ginger sticks and coriander leaves.