Methi Murgh (Fenugreek Chicken)

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Methi Murgh or chicken cooked with fresh fenugreek leaves, this semi dry curry is loaded with flavours. It’s spicy, it’s slightly bitter from fenugreek and spicy with all the spices.

I love green leafy vegetables and my favourites is fresh fenugreek leaves and I believe any dish flavoured with these green beauties taste fantastic.

Albeit I love fenugreek to bits, it was quite a big challenge for me to make my husband eat these. This is one of the few dishes made with fresh fenugreek or any green leafy vegetable for that matter, my husband enjoys.

This Methi Murgh tastes great with simple steamed rice or rotis (whole wheat flatbread). To make this dish even more healthy I usually put coconut cream instead of fresh cream but you can use according to your taste, with both creams it tastes great.

Do give this recipe a try.

Ingredients for marination:

500G Chicken thigh cut in bite size pieces
1 cup thick yoghurt
1 tsp ginger garlic paste
1 tsp garam masala
1 tsp mustard oil
½ tsp salt

(Marinate the chicken in the above ingredients for minimum 30 minutes up to 2 hours)

Ingredients:

1 big onion minced
1 tbsp ginger garlic paste
1 fresh red chilli chopped
2 green chillies chopped
1 tomato chopped
300G fresh fenugreek leaves chopped
1 tbsp coriander powder
1 tsp or to taste red chilli powder

½ tsp turmeric powder
Salt to taste
1 tbsp mustard oil
½ cup coconut cream or fresh cream
A few green and brown cardamom
A few black peppercorns and cloves
1 bay leaf

Instructions:

Heat oil, add in the whole spices. Add the onion, ginger, garlic paste. Brown the onions, takes about 10 minutes.

Add in the marinated chicken, turmeric powder and red chilli powder, coat the chicken well and brown it from both sides.

Add in the tomatoes, chillies and coriander powder, sauté it for 5-7 minutes. Add in the fenugreek leaves, mix it well.

Add in the coconut cream, ¼ cup water. Mix well and cover the pan, cook till the chicken is completely cooked. This dish should be dry so if there is any gravy left, uncover the pan and let the gravy dry out.

Serve hot with rice or rotis.

Gayatri Singh