Fragrant Methi Murgh (Fenugreek Chicken): An Authentic Indian Recipe
45 minutes
1270 reads
About Fragrant Methi Murgh (Fenugreek Chicken): An Authentic Indian Recipe
Craving a vibrant, flavorful Indian dish that's both comforting and healthy? This Methi Murgh (Fenugreek Chicken) is an explosion of aromatic spices and tender chicken, guaranteed to satisfy your taste buds.Succulent chicken pieces are marinated in a rich yogurt and spice blend, then simmered with fragrant fenugreek leaves. The result? A deeply satisfying, aromatic experience that's surprisingly simple to create.Perfect for a weeknight meal or a special occasion, this authentic Methi Murgh is sure to impress with its rich flavors and effortless preparation. Get ready for a culinary adventure!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
For the Chicken Marinade
- 500 gm Chicken
- 1/2 tbsp Garlic Paste
- 1/2 tbsp Ginger Paste
- Salt to taste
- 1/2 tsp Turmeric Powder
- 1 tsp Kashmiri Chili Powder red
- 1 tbsp Coriander Powder
- 1/3 tsp Garam Masala
- 2 tbsp Yogurt
For the Fenugreek Chicken
- 5 tbsp Oil
- 1 Cinnamon Stick
- 6-7 Peppercorns black
- 2 Cloves
- 2 Cardamom Pods green
- 2 Onions finely chopped, medium
- 2 Chilies green, slit in half
- 1/2 tbsp Garlic Paste
- 1/2 tbsp Ginger Paste
- 1 cup Water if required
- 1 cup Baby Fenugreek Leaves
- 2 tbsp Coriander Leaves chopped, fresh
Instructions
- In a bowl, combine the chicken, garlic paste, ginger paste, salt, turmeric powder, Kashmiri red chili powder, coriander powder, garam masala, and yogurt. Mix well to coat the chicken evenly.
- Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour. This allows the flavors to meld and the chicken to tenderize.
- Heat the oil in a large pot or Dutch oven over medium heat. Add the cinnamon stick, black peppercorns, cloves, and green cardamom pods. Sauté for about 30 seconds until fragrant.
- Add the chopped onions and sauté until translucent, about 5-7 minutes. Add the green chilies, remaining garlic paste, and ginger paste. Sauté for another minute until fragrant.
- Add the marinated chicken to the pot and stir well to combine with the onion mixture. Add water if needed to create a light gravy. Bring the mixture to a simmer.
- Cover the pot and cook for 20 minutes over low heat, or until the chicken is cooked through. Stir occasionally to prevent sticking.
- Once the chicken is cooked, you'll notice the oil separating from the masala, indicating the dish is ready. Stir in the baby fenugreek leaves and continue to cook for another 7 minutes, allowing the fenugreek to wilt and infuse its flavor into the dish.
- Remove from heat and garnish with fresh coriander leaves. Serve hot with rice or naan.
Recipe Notes
Expert Tips
- For a richer flavor, marinate the chicken in yogurt and spices for at least 30 minutes before cooking.
- Adjust the amount of chili or spices to control the heat level according to your preference.
- Garnish with fresh cilantro or coriander leaves before serving for added freshness and visual appeal.
Storage Instructions
- Store leftover chicken curry in an airtight container in the refrigerator for up to 3 days.
- Reheat thoroughly before serving, either on the stovetop or in the microwave.
Also See
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Recipe Nutrition
Calories: 375kcalCarbohydrates: 17gProtein: 15gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 46mgSodium: 139mgPotassium: 316mgFiber: 5gSugar: 4gVitamin A: 278IUVitamin C: 10mgCalcium: 79mgIron: 3mg
Saba Shaikh
Articles: 176
4 Comments
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Looks incredible! Thanks for the details.
This looks amazing! Thanks for sharing.
I’m loving this recipe already!
This looks so inviting! Thank you.