Methi-Murgh or Fenugreek-Chicken Curry

By Priti Shetty Naiga  |  8th Mar 2016  |  
5 from 1 review Rate It!
  • Photo of Methi-Murgh or Fenugreek-Chicken Curry by Priti Shetty Naiga at BetterButter
Methi-Murgh or Fenugreek-Chicken Curryby Priti Shetty Naiga
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About Methi-Murgh or Fenugreek-Chicken Curry Recipe

Fenugreek leaves or Methi leaves is one of the common ingredient used in Indian cooking. They are subtly bitter but offers a very strong and distinctive flavor to any recipe. Chicken and Methi really compliment each other well. And, this rich, creamy and flavorful methi chicken is an all time favorite at our house and even the last drop of gravy is licked out clean. :P :)

Methi-Murgh or Fenugreek-Chicken Curry is an aromatic, flavorful and delicious dish which is very much popular in North Indian. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Methi-Murgh or Fenugreek-Chicken Curry is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Methi-Murgh or Fenugreek-Chicken Curry at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 20 minute for the preparation and 45 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Methi-Murgh or Fenugreek-Chicken Curry by Priti Shetty Naiga in step by step with pictures so you can easily learn how to cook the perfect Methi-Murgh or Fenugreek-Chicken Curry at your home without any difficulties. Methi-Murgh or Fenugreek-Chicken Curry is one of the representative dishes of North Indian which you can serve in any special occasions.

Methi-Murgh or Fenugreek-Chicken Curry

Ingredients to make Methi-Murgh or Fenugreek-Chicken Curry

  • 700 gm chicken Thigh Fillets (cut into medium pieces)
  • 1 bunch Fresh Methi Leaves (soak cleaned leaves in water with some salt and sugar for 15 mins, and squeeze out all the water and keep aside)
  • 2 tbsp ginger-garlic paste
  • 2 large Onion (sliced and sauteed in 1 tbsp of oil until nicely caramelized and cool)
  • 1/4 cup yogurt
  • 1 large tomato Pureed
  • 2 tsp coriander and Cumin Powder
  • 1 1/2 tsp red chilli Powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 10 Cashewnut (soak and make a paste)
  • 1 tsp sugar
  • 3 tbsp oil

How to make Methi-Murgh or Fenugreek-Chicken Curry

  1. Marinate the chicken pieces with 1 tbsp of ginger-garlic paste, turmeric and salt to to taste.
  2. Make a paste of browned onions and yogurt and keep aside.
  3. Heat a tbsp of oil, add the soaked and squeezed out methi leaves and saute for 7-8 mins or till they turn crisp on low-medium flame. Remove and keep aside.
  4. Now take the remaining oil in the same vessel, add ginger-garlic paste and saute for 2-3 mins.
  5. Add the tomato puree and cook for 5-6 mins till the oil separates. Add chili powder, coriander and cumin powder and combine.
  6. Stir in the onion and yogurt paste and cook for further 4-5 mins.
  7. Now add the marinated chicken pieces and cook for 3 mins. Now lower the flame and cook covered for further 7-8 mins, until chicken is ¾th cooked.
  8. Add the cashew paste, crisp methi leaves (reserve some for garnish), garam masala powder, sugar and combine everything well.
  9. At this point check the taste and adjust the seasoning as required. Add some water to get the gravy consistency of your choice and cook till the chicken turns soft. It should be a thick creamy gravy.
  10. Serve hot with rice, roti or naan.

Reviews for Methi-Murgh or Fenugreek-Chicken Curry (1)

sarita patra2 years ago