Monday, July 7, 2014

Murg Methi/Methi Chicken (Made with fresh fenugreek leaves)

Murg Methi

   Methi Chicken or Murgh methi is a dish prepared with chicken and fresh methi (fenugreek) leaves.  The use of fresh methi  gives a unique taste to the curry and enhances the flavor of the dish. 
 It’s a healthy dish and tastes delicious. if fresh Methi/fenugreek is not available it can be replaced with " Kasoori methi" which is nothing but dried fenugreek leaves to prepare the Methi chicken, but the taste will be totally different than the fresh ones.Fenugreek is a very common herb used in most Indian cuisines, Most famous preparations are methi aloo ,methi malai mater, methi poori ,methi paratha and list  goes on.
     Being  rich in calcium,  potassium and iron, vitamins and minerals, using fenugreek in cooking proves to be a very good choice . Some of the benefits of Fenugreek is
  •     It helps in  reducing bad cholesterol from the body.
  •     It purifies blood and helps in flushing out the harmful toxins.
  •    This herb is very effective in losing weight.
  •    The fenugreek seeds helps in reducing blood sugars.


1.1lb/500gms Chicken  cut into medium sized pieces
1 Large onion  finely chopped
1 Large tomato  grind to a smooth paste
1Cup washed and Finely chopped fresh fenugreek leaves
1Tbs Ginger garlic paste
3-4Tbs cooking oil
1Tsp jeera ( cumin seeds)
1Stick cinnamon
2-3 Green cardamom
1-2 Big cardamom
2-3 Cloves
1 Bay leaf
1/2Tsp Turmeric powder
2Tsp Red chili powder (Adjust according to your taste)
2Tsp Garam masala
1Tsp Kasuri methi(dry fenugreek leaves)
Salt to taste
4Tbs Yogurt
2Tbs Coriander/cilantro finely chopped


  • Heat oil in a big pan . Add  jeera and all other whole garam masala i.e cinnamon, green and black cardamom, clove and bay leaf, fry for 30 seconds.
  • Add finely chopped onions and fry till the onions turn golden brown, keep stirring in between to avoid burning of the onions. Will take 5-6 minutes.
  • Add ginger garlic paste, sauté for 1-2 minutes .
  • Add turmeric powder, chili powder, coriander powder and salt. Add little water to avoid all masala from burning.
  • Add tomato puree and cook until oil separates the gravy.
  • Add Chicken and mix well. Cover and cook for 5-8 minutes stirring in between.
  • Now add fresh methi leaves and mix well .Cover nad cook for another 4-5 minutes, occasionally stirring.
  • Add whisked yogurt and cook until oil starts floating on the top of the gravy and chicken is tender.
  • Add garam masala, kasuri methi and coriander.
  • switch off the flame .
  • Serve with roti, paratha, naan, kulcha or rice...
I served mine with  homemade onion kulcha.


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