Methi Chicken Recipe | Murgh Methi | Chicken Recipes

Methi Chicken, murgh methi or methi chicken curry is delicious chicken curry with addition of fresh methi (fenugreek) leaves is absolute delicious and a wonderful combination to enjoy during winter when we have ample of fresh methi leaves available. I am starting a new series along with the Millet Friday and this time it's going to be Sunday Non-Vegetarian series where I will post non-vegetarian recipes like egg, fish, chicken, prawn or whatever that I am making.

I was checking my pictures draft and saw quite a few non-vegetarian recipes which I am not able to post for some unknown reason though I always think of posting so I got this idea of starting a series on it so I can regularly post for at least couple of weeks to start with and share all those wonderful recipes with you guys. Starting the series with Methi Chicken as winter special when we can find good methi leaves in market to try this delicious chicken curry.



Methi Chicken is made with fresh chicken and also with kasoori methi though using fresh methi leaves traditional way and it makes the curry so delicious, you won't feel any methi bitterness so don't worry about it. If you like chicken then you should try this and this murgh methi goes well with any pulao, jeera rice, paratha, poori, roti or even with some bread so let's checkout the recipe and yes, I missed to take last few step wise picture like adding curd and the final picture after the curry get's cooked as that day I was cooking a storm for my BIL so don't mind that :)



You can also check other Chicken Recipes

• Chicken 65
• Shahi Murgh
• Kashmiri Chicken
• Kadai Chicken
• Chicken Potato Curry in Pressure Cooker
• Chicken Rasa (Curry)
• Chicken Cashew Masala
• Chicken Curry in Onion Gravy
• Chicken Masala
• Chicken Tikka
• Chili Chicken
• Tandoori Chicken
• Chicken Clear Soup
• Andhra Chicken Pickle

Methi Chicken Curry | Murgh Methi Recipe

Delicious Chicken curry with fresh fenugreek leaves and spices.

Author:	Priti	Category:	Side Dish	Cuisine:	North Indian
Prep Time:	15 Mins	Cook Time:	45 Mins	Total Time:	1 Hr
Serves:	6-8

Ingredients:

For Marination
• 1 Kg - Chicken
• 1 tbsp - Ginger-Garlic Paste
• 1 tbsp - Lemon Juice
• 2 tsp - Red Chili Powder
• 2 tsp - Coriander Powder
• 1/2 tsp - Turmeric Powder
• 1/2 tsp - Salt
For Curry
• 4 Cups - Fresh Fenugreek Leaves
• 6 Medium - Onion
• 3 Large - Tomato
• 4 - Slit Green Chilies
• 5-6 tbsp - Oil or Ghee
• 1 tsp - Shah Jeera
• 2 - Bayleaf/Tejpatta
• 2 - Black Cardamom/Moti Elachi
• 4 - Crushed Green Cardamom
• 5 - Cloves/Lung
• 1/4 tsp - Asafoetida/Hing
• 1/2 tbsp - Ginger-Garlic Paste
• 2 tsp - Red Chili Powder
• 2 tsp - Coriander Powder
• 1/4 tsp - Turmeric Powder
• 1 tsp - Garam Masala Powder
• 1 Cup - Beaten Yogurt/Curd
• 2 tbsp - Chopped Coriander Leaves
• 2-3 Cups - Water
• To Taste - Salt

Method:

1. Marinate washed chicken pieces (used here all boneless pieces) with all the ingredients listed under 'For Marination' and marinate for 30 mins or until required. Clean fenugreek leaves and chop it roughly. Peel and chop onion, slit green chili, puree tomato.
2. Heat oil in a pan or kadai add hing, bay leaf, cloves, black and green cardamom, shah jeera and allow to splutter. Add onion, green chili, ginger-garlic paste mix well and cook until onion becomes soft and light brown with regular stirring.

3. Add tomato puree and cook until oil starts to separte, add red chili powder, turmeric powder, coriander powder, garam masala and mix well, cook for a min in medium flame. Add chicken pieces and mix well.

4. Cook for 10-12 mins in medium heat with stirring in intervals until chicken gets 3/4 cooked and oil starts to separate, I didn't added any water yet.
5. Add methi/fenugreek leaves and mix well, cook for 5-8 mins or until methi and chicken gets cooked.

6. Add beaten curd and mix well to combine, keep flame to slow while adding curd, add salt keep the flame to medium now cook for 8-10 mins or until oil floats on top. Add coriander leaves mix and off flame.

Serve hot or warm with pulao, paratha, naan or roti.

Notes

• You can also fry methi leaves first in some oil, keep aside and later towards the end in the curry.
• You can add 2-3 tbsp of fresh cream for extra richness.
• I didn't added any water as methi chicken not suppose to be gravy, if you wish you can add little water to keep little gravy.

Delicious Murgh Musallam :)

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