Delicious Methi Chicken Curry – Murgh Methi Curry Recipe
Introduction
Embark on a culinary journey with this Delicious Methi Chicken Curry, known as Murgh Methi Curry, a cherished gem in North Indian cuisine. This delightful dish features tender chicken pieces marinated in a rich, flavorful mix of spices and fenugreek leaves (methi), creating a dish that is both aromatic and deliciously comforting. Paired perfectly with Tawa Paratha, Tomato Onion and Cucumber Raita, and Jeera Rice, this curry is ideal for family gatherings or special occasions.
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless chicken (cut into pieces) | 300 grams |
| Methi leaves (fenugreek leaves, roughly chopped) | 1 cup |
| Onions (finely sliced) | 3 |
| Tomatoes (finely chopped) | 2 |
| Curd (Dahi/Yogurt) | 1 cup |
| Garlic (cloves) | 10 |
| Ginger (inch pieces) | 2 |
| Green chillies | 2 |
| Coriander leaves (finely chopped) | 1/4 cup |
| Turmeric powder (Haldi) | 1 teaspoon |
| Red chilli powder | 1 teaspoon |
| Garam masala powder (adjustable) | 1 teaspoon |
| Coriander powder (Dhania) | 2 teaspoons |
| Kasuri methi (dried fenugreek leaves) | 2 teaspoons |
| Sunflower oil (to fry onions) | 1 tablespoon |
| Sunflower oil | 1 teaspoon |
| Whole cloves (Laung) | 2 |
| Cinnamon stick (Dalchini) | 1 inch |
| Cardamom pods/seeds (Elaichi) | 2 |
| Whole black peppercorns | 1 teaspoon |
| Bay leaves (Tej Patta) | 1 |
| Coriander leaves (for garnish) | Finely chopped |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 320 |
| Protein | 25 grams |
| Carbohydrates | 15 grams |
| Total Fat | 18 grams |
| Saturated Fat | 3 grams |
| Fiber | 3 grams |
| Sodium | 500 mg |
Preparation Time
| Activity | Time (Minutes) |
|---|---|
| Preparation | 50 |
| Cooking | 50 |
| Total Time | 100 |
Instructions
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Prepare the Chicken:
Begin by cleaning the boneless chicken thoroughly in running water. Drain the excess water and cut the chicken into medium-sized pieces. Set aside for later use.
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Make the Green Paste:
In a mixer grinder, combine the garlic cloves, ginger, green chillies, and chopped coriander leaves. Grind these ingredients into a smooth paste, using a minimal amount of water. Set this paste aside for future use. -
Marinate the Chicken:
In a mixing bowl, add the curd along with half of the prepared green paste and half of the turmeric powder. Mix well to create a marinade. Coat the chicken pieces in this mixture, ensuring they are evenly covered. Let the chicken marinate for about one hour, allowing the flavors to infuse. -
Prepare the Gravy:
Heat sunflower oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add the sliced onions and a pinch of salt. This will help expedite the caramelization process. Stir constantly over low to medium heat until the onions turn a rich golden brown. This step is crucial, as the caramelized onions will lend a delectable flavor to your Methi Chicken Curry. -
Blend the Onions:
Once the onions are caramelized, turn off the heat and let them cool slightly. After cooling, transfer the onions to the mixer grinder and blend into a fine paste. -
Temper the Spices:
In the same pan, add a little more sunflower oil if necessary and heat over medium heat. Introduce the whole spices—cloves, cinnamon stick, cardamom, black peppercorns, and bay leaves. Sauté them until the fragrant aromas fill the kitchen. -
Combine the Pastes:
Add the remaining green coriander paste and the caramelized onion paste to the pan. Stir for a couple of minutes to allow the flavors to meld. Then, add the remaining turmeric powder and the chopped tomatoes. Sauté this mixture while covering the pan with a lid until the tomatoes soften and meld into the gravy. -
Add Spices and Methi:
Once the tomatoes have broken down, add the red chilli powder, coriander powder, and garam masala. Mix thoroughly, then fold in the chopped methi leaves, sautéing until the leaves wilt and release their distinct flavor. -
Cook the Chicken:
At this point, add the marinated chicken along with any remaining marinade. Sauté over high heat for 2 to 3 minutes until the chicken pieces change color. Pour in a cup of water and bring the mixture to a boil. Season with salt to taste. -
Simmer:
Cover the pan and let the Methi Chicken Curry cook over medium heat, stirring occasionally, for about 20 minutes. This will ensure the chicken is cooked through and infused with the wonderful spices. -
Finish the Dish:
Once the chicken is fully cooked, add the kasuri methi and taste for seasoning. Adjust the salt and spices as desired. Cook uncovered on high heat for a few more minutes to thicken the gravy to your liking. -
Serve:
Once the gravy has thickened, turn off the heat and transfer the Methi Chicken Curry to a serving bowl. Garnish generously with chopped coriander leaves.
Serving Suggestions
Serve this Delicious Methi Chicken Curry alongside warm Tawa Paratha, a refreshing Tomato Onion and Cucumber Raita, and aromatic Jeera Rice for a truly delightful dining experience. Perfect for a weekend dinner with friends and family, this dish is sure to impress and satisfy the taste buds of everyone at your table.
Enjoy the rich flavors and comforting warmth of this classic North Indian dish, and let the essence of fenugreek elevate your meal to a whole new level of deliciousness!
