Methi Chicken | Methi Murgh

Today I am here with Methi Chicken Recipe. This Chicken Curry is made with fresh fenugreek leaves. I love Methi so much that we get fresh methi from the nearby Indian store often. I regularly make methi thepla, aloo methi, methi sambar or a simple stir fry with it. When there is leftover, I would use them to make methi chicken too. As I usually make them around the weekend I do not get time to click or post it. Except for the methi thepla and aloo methi I posted couple of years ago. So this time when I made Methi Chicken, I didn't want to miss the chance. So I made sure I clicked enough pictures before serving it to the family for lunch. They really had to patiently wait for it to be served which was really hard for them because of the tempting aroma from the curry. The fresh fenugreek leaves and the spices in the curry makes it flavorful and appetising. It is easy to make too and can be served with rice, pulao, roti / naan or any flat bread.

Methi Chicken Recipe

Flavorful Chicken curry made with Fresh fenugreek leaves. It can be served with rice, pulao, roti , naan or any flat bread.

Recipe Developed, Cooked and clicked by : Divya Prakash
Published : February 8, 2016
Prep time : 40 mins  Cook time : 20 mins  Total time : 1 hour
Yield : 4 servings

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Ingredients :

To Marinate :

• Chicken : 1 lb
• Yogurt : 3 Tablespoons
• Turmeric Powder : 1/2 Teaspoon
• Garam Masala Powder : 1 Teaspoon
• Salt : As needed

To Grind into fine paste :

• Tomatoes : 2 nos.(medium sized)
• Garlic : 6 - 7 Cloves
• Ginger : About 1" long piece
• Fennel seeds : 1 Teaspoon
• Green Cardamom : 4 nos.
• Cloves : 4 nos.
• Cinnamon : 1" long piece

Other Ingredients :

• Oil : 1 Tablespoon
• Cumin Seeds : 1/2 Teaspoon
• Onion : 1 no.(diced)
• Fenugreek leaves : 1 Cup (washed & Cleaned)
• Chilli Powder : 1 Teaspoon
• Coriander Powder : 1 Tablespoon
• Salt : As needed

Instructions :

1. Wash, clean and cut chicken pieces as per the required size. Then marinate it with the ingredients listed under 'to marinate' for 30 minutes.
2. In the meantime, take the ingredients listed under 'to grind' in a blender and grind them into a fine paste and keep it aside.
3. Heat oil in a pan. Then add cumin seeds and when they crack, add diced onions and fry them till they turn translucent.
4. Then add the cleaned fenugreek leaves and cook till they are slightly wilted. To them add the ground tomato paste and cook for couple of minutes.
5. Now add Coriander powder, chilli powder, salt (just enough for fenugreek leaves) and 1/4 cup of water and cook till the raw smell is gone.
6. Now add Chicken along with the marinade, add another 1/2 cup of water and check the salt and cook for 5 minutes. Then lower the heat and let it simmer till the oil starts to separate on the sides.
7. Turn off the heat and serve it warm.

Notes :

1. I have used boneless chicken here. You can use chicken with bones too.
2. Adjust the quantity of chilli powder as per the personal heat tolerance level.
3. If you don't get fresh methi leaves, you can use frozen one or the dried methi leaves (kasoori methi).