Last night I was going through my mails and found a mail from Indiblogger, upon reading I found they are hosting a contest for Livogen. Going through the details, I was completely shocked to know that ‘Every second woman in India is iron deficient’. This statistics scared me. Giving a quick glance over the foods which are iron rich I dozed off to sleep…In the morning, after completing my chores…I sat back to read more about iron rich foods and supplements. In the process, I came across many interesting facts and articles. Being iron so important mineral to nurture our body, I made a list of recipes, which are not only healthy but also iron rich. Of them I am going to share with you an easy and creamy Methi Murgh Masala.
Methi Murgh Masala is a typical North Indian recipe. The recipe is much similar to chicken khorma. The addition of fenugreek leaves enhances the flavour and taste of the recipe. Creaminess from onion-tomato paste, sweetness from ground almonds, sourness from curd, spiciness from garam masala and earthy-bitter tasting methi leaves flavour the chicken pieces when cooked all in combo. Try this recipe today, as the winter greens are full in season….
Methi Murgh Masala
INGREDIENTS:
- 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
PREPARATION:
- 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.
- Add 2 tbsp. oil to a heavy bottom cooking vessel and fry sliced onions till nice golden. Drain and add this to mixer jar along with soaked almonds (by removing the skin and draining the water). Grind until smooth.
- 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.
- In the meantime, add 1 tbsp. of oil to kadai 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 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’.
NOTE:
In Andhra we get Barik methi or baby fenugreek leaves, if you are using that then pluck the leaves and discard the stems. But if you are using big leaves fenugreek, then pluck the leaves and chop them lightly.
Methi Murgh Masala

Methi Murgh Masala Curry is flavorsome and nutrients rich chicken curry recipe. This is one of the most loved chicken recipes. Try today!
Ingredients
- 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
Instructions
How to make Methi Murgh Masala
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.
Add 2 tbsp. oil to a heavy bottom cooking vessel and fry sliced onions till nice golden. Drain and add this to mixer jar along with soaked almonds (by removing the skin and draining the water). Grind until smooth.
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.
In the meantime, add 1 tbsp. of oil to kadai 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 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’.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 605Total Fat: 34gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 160mgSodium: 358mgCarbohydrates: 29gFiber: 10gSugar: 5gProtein: 50g
She Speaks We Hear says
This is a great recipe, I forgot about it but now I think I will try it!
Lubna Karim says
Thank you….I am glad that seeing my recipe you remembered to make it…
Muslim Mummy says
Will have to try this…I have had low iron in the past…and especially during pregnancy. Need to eat foods that help
Lubna Karim says
Yeah during pregnancy most of the women in the world go through low iron phase….hope recipes like this help…thank you…
Lilac Prose says
It’s so thoughtful of you to share this recipe considering there are so many women who are iron deficient. Looks delicious! Thanks for sharing!
Lubna Karim says
Thank you for the kind words.
Nida says
oh maybe I will actually make this today!! Cant wait to try this yummy recipe or something else from your website hehe
Lubna Karim says
Hope you tried it….thank you…
Multicultural Motherhood says
This looks absolutely delicious. Need to try this recipe.
Lubna Karim says
Go ahead try it…I am sure you gonna love it…
And then she said - Iman Said says
This looks so good! Is there anything I can substitute for the almonds do you think? My son is allergic to nuts.
Lubna Karim says
Just skip it…almonds to give richness and creaminess to the recipe…you can skip them if your lil one is allergic Iman….thank you..
Dilraz Kunnummal says
so nice that looks!
Would kasuri methi be okay or is that something else?
Lubna Karim says
Thank you….I have used fresh fenugreek leaves…kasuri methi is dry fenugreek leaves….
K.T. Lynn says
This is extremely helpful for me because I am iron deficient but I can’t take iron supplements (they make me extremely ill). Could I use yogurt as a substitute for curd?
Lubna Karim says
I am glad that this recipe is going to help you…Thank you for checking it out. Yeah you can use curd too…
Afra says
This looks so yummy! I have no chicken in the freezer but I shall go buy some today and make this! It’s a little similar to the curry we make but all the spices I’m sure will make it much nicer 🙂
Lubna Karim says
Happy cooking…hope you love it…