Methi Murgh (Chicken with Fenugreek Leaves) Recipe
Methi Murgh is a flavorful North Indian chicken dish, delicately spiced with aromatic herbs and enhanced by the earthy bitterness of fenugreek leaves (methi). This dish combines tender chicken pieces with the unique taste of fenugreek, making it a must-try for those who love rich, aromatic curries. Whether you’re preparing it for a cozy dinner or a festive meal, this dish pairs wonderfully with Tawa Paratha or Burani Raita for a complete, satisfying meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken (with bones) | 200 grams |
| Methi Leaves (Fenugreek Leaves) | 1 cup (washed) |
| Onions | 2, sliced |
| Tomatoes | 2, chopped |
| Garlic | 2 cloves, crushed |
| Ginger | 1 inch, chopped |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Cinnamon Stick (Dalchini) | 1 inch |
| Whole Black Peppercorns | 1 teaspoon |
| Red Chilli Powder | 2 teaspoons |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Garam Masala Powder | 2 teaspoons |
| Cumin Powder (Jeera) | 1 teaspoon |
| Salt | To taste |
| Sunflower Oil | As required |
Preparation Time:
10 minutes
Cooking Time:
45 minutes
Total Time:
55 minutes
Servings:
4 servings
Cuisine:
North Indian
Course:
Lunch or Dinner
Diet:
High Protein, Non-Vegetarian
Instructions:
-
Prepare the Spices and Aromatics:
- Heat a generous amount of sunflower oil in a heavy-bottomed pan over medium heat.
- Once the oil is hot, add the cinnamon stick, fennel seeds (saunf), and whole black peppercorns. Allow them to splutter for a few seconds, releasing their aromatic oils.
-
Sauté Ginger and Garlic:
- Add the chopped ginger and crushed garlic to the pan, sautéing them until they soften and release their fragrant aroma, about 2 minutes.
-
Cook the Onions:
- Add the sliced onions to the pan and sauté them until golden brown, stirring occasionally. This process usually takes around 5-6 minutes and will deepen the flavor of the base.
-
Add Tomatoes and Season:
- Stir in the chopped tomatoes along with a pinch of salt. Cook the mixture until the tomatoes break down and turn mushy, about 5-7 minutes. This will form a rich, flavorful sauce for the chicken.
-
Cook the Chicken:
- Add the washed and cleaned chicken pieces to the pan. Sprinkle turmeric powder, red chilli powder, cumin powder, and garam masala powder over the chicken. Stir well to coat the chicken in the spices, then allow it to cook for 8-10 minutes. The chicken will release its juices, creating a thick, flavorful base.
-
Add Methi Leaves and Simmer:
- Add the washed and cleaned fenugreek leaves (methi) to the pan. Stir to combine. Pour in about 1/2 cup of water, cover the pan with a lid, and allow the chicken to cook for an additional 10-15 minutes. This will soften the fenugreek leaves and help the flavors meld together.
-
Final Cooking:
- After the chicken has cooked through, open the lid and cook for a few more minutes, allowing the water to evaporate and the gravy to thicken. Stir occasionally to ensure the chicken doesn’t stick to the bottom of the pan.
-
Serve:
- Once the dish has reached the desired consistency, check for seasoning and adjust salt if necessary. Serve your aromatic Methi Murgh hot, garnished with fresh coriander (optional), and enjoy with Tawa Paratha and Burani Raita for a complete North Indian meal.
Serving Suggestions:
- Methi Murgh is best enjoyed with Tawa Paratha, a soft, slightly crispy Indian flatbread that complements the richness of the curry.
- Burani Raita, a yogurt-based side dish with garlic and spices, balances the flavors and adds a refreshing touch to the meal.
Tips for the Perfect Methi Murgh:
- If you prefer a less bitter flavor from the fenugreek leaves, you can blanch them in hot water for a minute before adding them to the curry.
- Adjust the spiciness of the dish by controlling the amount of red chili powder and black peppercorns.
- For a deeper flavor, marinate the chicken with the spices and a bit of yogurt for 30 minutes before cooking.
Methi Murgh is a delicious and nutritious dish, offering a wonderful combination of tender chicken and aromatic, slightly bitter fenugreek leaves. With its robust spices and tender chicken, this dish is sure to become a favorite in your culinary repertoire.
