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Methi Murgh

Methi Murgh

Methi Murgh or Methi Chicken (or Fenugreek Chicken) is a delicious, authentic, "less often" made recipe from Hyderabad (a metropolis in South India).
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Course: Brunch, Main Dish
Cuisine: Hyderabadi, Indian
Keyword: dairy-free, Gluten-free, healthy, hearty, hyderabadi, indian, keto, local, marination, slow cooking
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 Servings
Calories: 298kcal
Author: Aakruti Mahendra

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

  1. 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.
  2. Fresh and dried methi can be used, if available. If not, use dried methi only.
The nutritional value is for 1 serving. Please keep in mind that the nutrition value is a rough estimate and can vary based on the product used.

Nutrition

Calories: 298kcal | Carbohydrates: 16g | Protein: 27g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 110mg | Sodium: 295mg | Potassium: 544mg | Fiber: 4g | Sugar: 5g | Vitamin A: 461IU | Vitamin C: 10mg | Calcium: 289mg | Iron: 3mg
Tried this recipe?Mention @aakruma or tag #heartycooksroom!