Methi Murgh | Methi Chicken

Methi Murgh | Methi Chicken is mildly spicy and thickly creamy chicken curry recipe. This recipe is similar to chicken korma but with unique flavour of fresh fenugreek leaves. Methi Murgh Masala is comforting winter warming recipe which pairs up perfectly with hot rotis and warm rice.

About This Recipe

Methi Murgh is delightfully tasty chicken recipe. The main ingredients in making this recipe are chicken, few Indian spices and fresh fenugreek leaves. Fresh fenugreek leaves add unique bittersweet taste and irresistible aroma in this chicken curry.

The combination of methi (fenugreek leaves) and chicken is quite unique yet flavourful. The bitterness of methi leaves compliments the juicy and tender chicken pieces.

In south, methi chicken is made using baby methi leaves, which are mostly available during winters. Small methi leaves (Shanbalileh in Farsi) add more flavour and taste.

Serve methi murgh masala with piping hot roti or paratha or naan. Tastes best with any flavoured rice like jeera rice, bagare chawal, ghee rice, etc.

Methi – Fenugreek Leaves

Methi is the Hindi word for fenugreek leaves. Both fresh and dried fenugreek leaves (kasuri methi) are widely used in Indian Cuisine. When fresh fenugreek leaves are in season, we use them in many recipes like methi rice, methi paneer, methi dal, etc;

Fenugreek leaves are available round the season. But small fenugreek leaves, baby fenugreek leaves are mostly available during winters.

Baby fenugreek leaves are slightly thick, small in size and green in color with white stems. Small fenugreek leaves are more bitter in taste than big fenugreek leaves. These are mostly available in South India.

In Telugu we call fenugreek leaves as menthi kura or menthi aaku and venthaya keerai in Tamil.

Fresh methi leaves (Fenugreek Leaves) are widely used in Indian Cuisine. You will find many recipes with fresh fenugreek leaves.

Recipes With Fresh Fenugreek Leaves

With tons of health benefits, easy availability and being economical, these leaves are used in making many Indian recipes. From breakfast to side dish to main course, we use fenugreek leaves a lot. Here are some of my favorite recipes with fresh fenugreek leaves,

Methi Dal – A palatable dal recipe which is gluten-free, vegan and plant-protein rich recipe. Hot rice and ghee is all you need to polish off this dal.

Aloo Methi ki Tikki – One of the popular street food snack of India. With tons of variations, aloo tikki is always a delightful snack to serve with evening tea.

Aloo Gawar Methi ki Sabzi – Pairs perfectly with rotis and parathas, this is simple and comforting potato recipe.

Mung Methi Pulao – Years back I tasted this at Adayar Anand Bhavan and tried at home later. Till date, this is one of my favorite lunch box recipe.

Methi Palak Paneer – One of the classic North Indian paneer recipe. Pairs up deliciously with any Indian flat bread and rice.

Aloo Methi Gosht – The combination of potatoes, fresh fenugreek leaves and mutton is amazing. Sometimes, I add mutton mice instead of mutton pieces. This too is delicious main course recipe.

Methi Murgh Ingredients

Fenugreek Leaves | Methi – Add bittersweet taste, unique flavour and distinct aroma to the curry. I always prefer using small methi leaves. Pluck the leaves from the stem and use accordingly. If you using big leaves lightly chop before use.

Fenugreek leaves are low in calorie, enriched with antioxidants, helps in bone metabolism and good for digestive system.

Chicken | Murgh – You can use curry cut or boneless chicken pieces for this recipe. I prefer using chicken on bone. This will give nice taste to the recipe.

Ginger-Garlic Paste – Gives flavour, taste and aroma in curry. Cuts down the smell of chicken and enhances the smell of fenugreek leaves.

Garam Masala – Adds heat and spice to the curry. I prefer using homemade garam masala.

Curd – Gives the gravy, silky smooth texture and balances the taste of all other ingredients.

Kashmiri Red Chili Powder – This is purely optional. Brings amazingly color without adding more spice to the curry.

Almonds – Normally, I use almonds to thicken any veg or non-veg gravy. Almond paste thickens the gravy by giving it a nice nutty taste, which perfectly compliments the taste of fresh fenugreek leaves.

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