Indian Methi Chicken – Murg Methi (Fenugreek Chicken)
The mildly spiced, aromatic ‘Methi Chicken’ or ‘Kasuri Methi Chicken’ is a family favorite recipe for many generations. It can be made 1-2 days in advance and frozen for upto a week. More than being the favorite, the reason to make it that many times is plain and simple – It tastes absolutely Heavenly & is so simple to make. It takes about 30-40 minutes to make this recipe from scratch and the result is mind-blowing! And, did I mention, my version is actually LIGHT in Calories too (as it’s made using thick yogurt instead of cream)
Murgh Methi / Fenugreek Chicken Ingredients
1 lb Boneless Chicken 3 Tbsp Dried Fenugreek Leaves (Kasuri Methi) 1 Cup Thick Yogurt – whisked 2 Medium Onion – chopped 1 Tsp Ginger+Garlic Paste 1 Tbsp Ghee 2 Tbsp Olive Oil 1/4 Cup Water 1 Green Chili – chopped
Powdered Spices:
1 Tsp Turmeric Salt – as per taste 1 Tsp Red Chili Powder- optional 1 Tsp Garam Masala
Whole Spice:
4 Green Cardamom – crushed 3 Black Cardamom – crushed 4-5 Cloves 1/4 Stick Cinnamon 3-4 Black Pepper
The recipe revolves around the sweet-scented flavor of fresh methi or kasuri methi and you can use either in this recipe. (Fresh Fenugreek Leaves are similar to watercress leaves and has a sweet aroma). Here’s a picture of Dry Kasuri Methi or Fenugreek Leaves This Indian Methi Chicken recipe is particularly famous in the northern part of India as that place is rich in cultivating ‘Methi/Fenugreek Leaves‘. Hence most of the Indian restaurants there serve it on their menu and I’ve come across it in many Indian restaurants in USA & Europe.
How to Make Murgh Methi :
Here are the basic steps you need to take to make this recipe, the detailed description can be found in the recipe card below.
You start by marinating the chicken in garam masala and yogurt mix. Heat oil+ghee, add all the whole spices and saute for a few seconds. Then add onion and ginger+garlic paste and saute till the onions are translucent. Add chicken, remaining spices, saute and cook for few minutes over low heat. Add kasuri methi or fresh methi (fenugreek leaves) and cook for few more minutes over low heat. Add water and let this simmer for few more minutes. Turn off the heat and transfer to a serving bowl. Sprinkle some crushed kasuri methi and drizzle whisked yogurt. Serve hot
Because we want to do full justice to the flavors of methi+whole spices, hence we kept the other ingredients pretty light.
You don’t want to overpower it by adding tomatoes or too much garlic….every ingredient in dish complements each other in taste and aroma. For most of us living abroad, ‘Fenugreek Leaves or Methi & Kasoori Methi (a dried version of it) can be easily found in any big/small Indian grocery stores. For this particular version, I’m using ‘dried fenugreek leaves/kasoori methi’ (available in the spice aisle) but if you get fresh leaves, that’s great too.
IMPORTANT TIP:
You have to be careful about one thing when cooking with Fenugreek Leaves (dry/fresh)
You add them towards the very end of your dish (cook for 3-4 minutes) as they do have a tendency to taste kind of bitter (if over-cooked). Whenever I make this Methi chicken, it’s made in a big batch, to be served that particular day and then freezing some part of it for the coming week… I mean who wouldn’t mind a flavorful pre-cooked gravy recipe on a busy (read crazy at times) weekdays… Oh, by the way, the other thing, that’s always found in our freezer is frozen roti’s/naans (whether store-bought or homemade) as that seriously makes life so much easier. Also, this one is my favorite stress-buster too, as when I cook this, the aroma of the methi and spices, just transcend me into this peaceful space. As I said many a time, I love hearing from you, about my recipes that you tried and are you like many of us …for whom cooking is just as therapeutic as anything else?
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Dried Fenugreek Leaves (Kasuri Methi) - I’m using dried leaves if you want you can use ‘Fresh Methi Leaves’ - you’d need 1/2 cup fresh methi. 1 lb Boneless Chicken - this is about 500gms (1/2 kg chicken) Boneless Chicken - cut into bite-size pieces (you may use with bones/drumsticks too) Ginger+Garlic Paste - fresh or store-bought Olive Oil - you can use any light oil like vegetable oil, canola oil, corn oil, etc.
