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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- 1 kg. Chicken on bone, medium pieces
- ¾ cup tightly packed Methi/Fenugreek leaves *
- 2 Onion, sliced
- 2 Tomatoes, chopped
- 1½ tbsp. Kashmiri Red chili powder
- ½ tbsp. Turmeric powder
- ¾ tbsp. Garam Masala
- ¾ tbsp. Ginger-Garlic paste
- 2 Green chilies slit into half
- 12 Almonds, soaked in lukewarm water for 15 minutes
- 150 gms. Curd, whisked
- Salt as per taste
- 2 Cardamom, 2 Cloves, and 1 small Cinnamon stick
- 3 tbsp. Oil
How To Make Methi Murgh | Methi Chicken
Step 1: Marination
Take chicken pieces in a bowl and add salt, red chili powder, turmeric powder and ginger-garlic paste. Mix well and set aside for 30 minutes.
Step 2: Peel Almonds
Drain the water from the soaked almonds and then peel the skin.
Step 3: Frying Onions
Add 2 tbsp. oil to a heavy bottom cooking vessel and fry sliced onions till nice golden.
Step 4: Making Onion-Almond Paste
Add fried onions and peeled almonds to a mixer jar. Grind until smooth by adding little water.
Step 5: Preparing Gravy
In the same vessel add 1 tbsp. oil, if required and add whole spices (cardamom, cinnamon and cloves).
Fry for 30 seconds and add above ground paste along with green chillies. Fry for a minute and add chopped tomatoes.
When the tomatoes start to turn mushy add in add marinated chicken pieces to it.
Stir until chicken pieces are nicely coated with the masala.
Cook on high for 2 minutes and add ½ cup of warm water and cover with a lid.
Simmer and cook for 15-20 minutes until chicken is almost cooked.
Step 6: Preparing Methi
In the meantime, add 1 tbsp. of oil to another pan and fry methi leaves for 1 minute. Add these to the chicken when it is almost cooked. Cook for another 2-3 minutes on medium flame and stir in beaten curd.
Simmer and cook till raw smell of curd wafts and sprinkle garam masala. Mix well and turn off the flame.
Adjust the consistency of the curry according to your choice.
You can even add 3 tbsp. of cream before turning off the flame. Serve hot with roti or any flavoured rice like ghee rice, jeera rice or bagara khana.
Add love to make this Methi Murgh Masala taste ‘Yummy’.
Amount Per Serving: Calories: 605Total Fat: 34gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 160mgSodium: 358mgCarbohydrates: 29gFiber: 10gSugar: 5gProtein: 50g