Keto Dum Methi Murgh – A Flavorful Twist on Classic Indian Chicken Curry

Last updated on March 14, 2024

Ingredients

Gravy

• 1 cup (0.24 liters) finely chopped methi leaves
• 2 tablespoon Ghee
• 1 teaspoon Salt or as per your taste
• 3 tablespoon Fresh Cream

Marinade

• 250 grams of Boneless Chicken
• 4 tablespoon Hung Curd or Greek Yogurt
• 1 teaspoon Red Chili Powder
• 1 teaspoon Salt
• 1 teaspoon Turmeric Powder
• 1/2 inch Cinnamon Stick
• 3-4 Black Pepper Corns
• 1 tbsp Ghee
• 2 Cloves Green Cardamon and Black Cardamon
• Onion-Garlic Chilly Paste
• 2 tablespoon Ginger Garlic Paste
• 3 green Chilies
• 80 grams Chopped Onions

Instructions

1. Begin with marinading chicken with the hung curd and other spices mentioned in the ingredients list for marinade. Keep it for 45 minutes.
2. Take a thick-base pan and add ghee to it. Take onion, chilies, ginger, and garlic to grind them into a paste. Add this paste to the ghee and let it cook for around 5 minutes.
3. Add chopped fenugreek leaves and mix them well with the cooked paste. Keep stirring to ensure there’s no bitterness of the leaves and the leaves don’t stick to the pan. Let them cook for 5 minutes.
4. Now add marinaded chicken into the pan and mix all the ingredients well. Cover the lid for around 12–15 minutes. Make sure to stir the chicken every 5 minutes so that the ingredients don’t stick to the pan.
5. Cover it for 15 minutes, however after the first 10 minutes put green chilies in it and cover again for another 5 minutes.
6. Add fresh cream and cook for another 10 minutes. To make it dairy-free, add coconut milk or cream. However, some people may not like the overpowering taste of coconut in this recipe. So, keep your preferences in mind while adding any other ingredient of your choice.
7. Remove from the flame and serve hot.

Nutrition Facts Per Serving 

For more healthy, keto-friendly chicken recipes, please check out my Saag Chicken and Ginger Lime Spatchcock Chicken.

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