Methi Murgh or Methi Chicken (or Fenugreek Chicken) is a delicious, authentic, “less often” made recipe from Hyderabad (a metropolis in South India).
Ingredients
This dish is a great combination of flavors and textures. The tanginess from tomatoes, bitterness from fresh methi (fenugreek) leaves, sweetness from onions and the creaminess from yogurt and cashews creates a magical experience!
The combination of chicken and methi is a little challenging and probably a reason for being made “less often”.
Is there a technique to make this dish?
Well, you can say ‘Yes’ 🙂
Fresh Methi leaves is an amazing green with high medicinal properties and bitter flavor. Using it can be challenging, in the sense, you don’t want your dish to turn bitter. Hence, always use this green with caution and balance it out well in a recipe. Using too little can make them irrelevant in the dish.
Related Recipes: Aloo Methi, Methi paratha, Fish Biryani
Next is the combination of tomatoes and yogurt. It gives you a creamy and rich sauce if cooked right but can turn out a disaster too!
Making note of above, the recipe is a cake walk.
Is there a substitute for fresh Methi leaves?
Of course! Use ‘Kasuri Methi’ (Dried Fenugreek leaves) instead.
Kasuri Methi is a spice that’s a little sweet and aromatic compared to fresh leaves. It doesn’t require cooking and is usually added as a condiment.
Celebrating the spirit of being a Hyderabadi
As a Hyderabadi, I enjoyed my experience making this sumptuous curry and through this post would like to spread the joy!
Related Recipes: Khatti Dal, Indian Chicken Korma
Methi Murgh
Ingredients
Chicken Marination
- 1 lbs Boneless skinless Chicken thighs Or Chicken breast Or Chicken with bones can also be used
- 1 1/2 tsp Red chili
- 1/2 tsp Turmeric
- 1 tsp Ginger garlic paste
- Salt to taste
For Gravy
- 2 medium Red Onion sliced/ chopped
- 7-8 whole cashew
- 3 tbsp Tomato paste or 2 medium fresh tomatoes, chopped
- 4-5 cloves
- 1 tsp cardamon pods
- 1 tsp pepper corns or 1/2 tsp black pepper powder
- 1-2 bay leaves or tej patta
- 1 tsp cinnamon
- 3 tbsp plain yogurt beaten. Substitute with coconut milk or other dairy free substitute, if desired
- 1 1/2 tsp Ginger garlic paste
- 1 cup Methi leaves
- 1 tsp garam masala
- 1 tsp coriander
- 1 tsp dried fenugreek leaves or kasuri methi
- 2 Green chili or jalapenos
- 2 tbsp Cilantro chopped for garnish
- 2-3 tbsp cooking oil
- Salt to taste
Instructions
- Clean & cut chicken. Take the chicken in a medium sized bowl and add all the ingredients under marination. Rub and cover the chicken pieces with the marinade. Let it marinate for at least 2 hours or overnight.
- Before beginning with cooking, let's prep. Roughly grind, cloves, cardamom, peppercorns. Keep it aside.
- Pick methi leaves from stalks and chop roughly. Don't chop finely as this might release bitter juice from the leaves. Wash them throughly (at least twice) before use. Methi has fine dirt on it which should be removed before consuming.
- In a pan/ pot heat 1 tbsp oil. Add onions and cook until they turn pink and translucent. Now add cashews and cook for a minute.
- Remove from heat and let it cool. Once it's at room temperature, add this mixture to a blender/ food processor and obtain a smooth paste.
- Take yogurt in a medium mixing bowl and beat it to get a smooth consistency. Add the above onion paste and salt and mix well. Keep it aside.
- Heat 2 tbsp oil in the same pan/ pot and add bay leaves, roughly ground cloves, cardamom, peppercorns and cinnamon powder. Cook for 1/2 minute.
- Now add the marinated chicken pieces and cook until water evaporates. Check if the chicken is cooked (this can be done by cutting a chicken piece with the spoon. If it easily cuts, that means chicken is cooked.)
- Next add tomato paste/ chopped tomatoes and methi leaves. If using paste, add water to get a gravy consistency and bring it to a boil. If using chopped tomatoes, cook until oil leaves sides.
- Now add the yogurt mixture and green chili. Stir continuously until bringing the gravy to a boil. Add water if necessary
- Let it boil for another 10 minutes. Next add coriander powder, garam masala and kasuri methi and salt (as needed).
- Stir and cook for another 5-7 minutes.
- Remove from heat, transfer to a serving dish and garnish with cilantro.
Notes
- The yogurt mixture should be continuously stirred while bringing it to a boil. This is important so that we can avoid splitting of the yogurt. Once yogurt comes in contact with heat, it curdles and splits. To avoid this flour and salt is added.
- Fresh and dried methi can be used, if available. If not, use dried methi only.
Nutrition
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