Methi Chicken - Dum Style
For Marination
For Paste
Other Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Add Chicken to Pot
Add 800 grams of chicken pieces (on the bone) to a pot.
Add Yogurt
Pour 1 cup of yogurt over the chicken.
Add Spices and Ghee
Add 1½ tablespoons of coriander powder, ½ teaspoon of turmeric powder, 1 teaspoon of red chilli powder, salt to taste, 2 bay leaves, 4-5 cloves, 3-4 black cardamoms, 3-4 green cardamoms, 1 mace blade, 2 one-inch cinnamon sticks, and 1 tablespoon of ghee to the pot.
Marinate Chicken
Mix all ingredients thoroughly with the chicken until well coated. Set aside to .
Prepare Paste Ingredients
In a blender, combine 1 inch ginger piece, 5-6 garlic cloves, 2 medium finely chopped onions, and 4 green chillies.
Grind Paste
Grind the ingredients into a smooth paste.
Heat Oil
Heat 3 tablespoons of oil in a separate pot over medium heat.
Add Paste to Oil
Add the prepared ginger-garlic-onion-chilli paste to the hot oil.
Fry Paste
Fry the paste for , stirring continuously, until its raw smell disappears.
Add Fenugreek Leaves
Add the two bunches of fenugreek leaves (one chopped, one with whole leaves) to the pot.
Fry Fenugreek Leaves
Fry the fenugreek leaves for on low flame, stirring continuously, until they are well cooked and their bitterness is .
Add Marinated Chicken
Add the chicken mixture to the pot with the fried methi and paste.
Mix Chicken and Methi
Mix everything well, ensuring the chicken pieces are evenly coated with the methi and spice mixture.
Dum Cook Chicken
Cover the pot with a lid and cook on low flame for , stirring occasionally to prevent the chicken from sticking to the bottom.
Slice Green Chillies
While chicken is cooking, slice the remaining 4 green chillies lengthwise.
Add Chillies and Ginger Strips
Open the lid, add the sliced green chillies and the 1-inch ginger strips to the chicken.
Stir
Stir to combine.
Add Fresh Cream
Pour 1 cup of fresh cream into the chicken mixture.
Mix Cream
Gently mix the cream into the dish. the heat to very low.
Final Dum Cooking
Cover the pot and cook for another on low flame until the cream is fully incorporated and the chicken is tender. Be careful not to overcook after adding cream to avoid oil separation.
Serve
Serve the Methi Chicken hot, garnished with fresh coriander.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Helpful Tips
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