Chicken Methi Dahi Gravy
Chicken Methi Dahi Gravy is a light, aromatic dish that combines the goodness of protein-rich chicken, calcium-packed yogurt, and the subtle bitterness of fresh fenugreek (methi) leaves. By using minimal oil, this recipe supports weight loss while delivering a nutrient-dense and flavorful meal.
Nutrition Facts
Per serving
Energy
144 kcal
Protein
15 g
Carbs
4 g
Fat
7 g
Fiber
2 g
Ingredients
Chicken, poultry, breast, skinless
250 gms (250g)
Skimmed milk Curd (Homemade)
0.5 cup (100g)
Fenugreek leaves (Methi)
0.25 cup, chopped (50g)
Garlic paste
0.5 tbsp (7.5g)
Ginger Paste
0.5 tbsp (7.5g)
Turmeric powder
0.5 tsp (2.5g)
Coriander Powder
1 tsp (2g)
Garam Masala
1.5 tsp (4.5g)
Mustard oil
1 tsp (5g)
Plain Water
1 small cup (200g)
Red chilli Powder
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Instructions
Preparation
-Wash and cut chicken into pieces.
-Whisk skimmed milk curd.
Cooking Steps
Combine the chicken pieces with yogurt, garlic paste, ginger paste, turmeric powder, and a pinch of salt.
Mix well, cover, and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
Heat oil in a non-stick pan or kadai over medium heat.
Add the chopped methi leaves and sauté for 2-3 minutes until they shrink and release their aroma.
Add the marinated chicken to the pan and mix well.
Cover the pan and let the chicken cook for 10 minutes on low-medium heat, stirring occasionally.
Add coriander powder, garam masala, and red chili powder. Adjust salt if needed.
Stir well add little water and let the chicken cook for another 5-7 minutes until tender and fully cooked.
9. Garnish with fresh coriander leaves and serve hot.