Methi Murgh

This Fenugreek Chicken Curry ( Methi Chicken) is one of the most popular finger licking dishes from the Hyderabadi cuisine.

This is prepared with tender chicken combined with fresh methi (fenugreek) leaves which just compliments each other.

It has the distinct and unique flavor of the fresh methi that gives an edge to the dish and enhances the flavor to the chicken.

The aroma of Methi Murgh is very intoxicating and inviting. This chicken is rich in protein cooked with fresh methi leaves loaded with calcium, potassium and iron is awesome.

I was introduced to this dish and a wide range of other Hyderabadi cuisine when I got an opportunity to spent a week with my room mate at Hyderabad, during my college days. Her grandmother cooked delectable traditional food and loved to hand blend all the curry paste and spices, which further added to the recipe in her typical authentic Indian utensils. Being a keen learner and explorer, I thoroughly enjoyed every bit of the time spend there.

You can have a look in the larder section under to familiarise yourself with ingredients like spices and vegetables.

Methi Chicken

Pooja Yadav

This is known as Methi Murgh, one of the most popular finger licking dishes from the Hyderabadi cuisine.

This is prepared with tender chicken combined with fresh methi (fenugreek) leaves which just compliments each other.

It has the distinct and unique flavor of the fresh methi that gives an edge to the dish and enhances the flavor to the chicken.

The aroma of Methi Murgh is very intoxicating and inviting. This chicken is rich in protein cooked with fresh methi leaves loaded with calcium, potassium and iron is awesome.

5 from 1 vote

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Prep Time 1 hr 10 mins

Cook Time 40 mins

Total Time 1 hr 50 mins

Servings 4

Ingredients

  

Marinate

• 500 gm Chicken
• 250 gm Yoghurt
• 1 Tbsp Kasuri Methi-
• Salt to taste
• Crushed peppercorn to taste
• Handful of fresh chopped fenugreek leaves

Paste

• 2 Onions purée
• 4 Garlic (Chopped)
• Ginger an inch (Chopped)
• 2 Green chillies

Cook

• 3-4 tbsp Mustard Oil or as needed
• 2 Cinnamon
• 2-3 Cloves
• 2 Bay Leaves
• 2 Cardamom (Small)
• 2 Cardamom (Big)
• 1 Mace (Javitri)
• 1 Star anise
• 2 cups Fresh Fenugreek (Chopped)
• 1.5 tsp Turmeric powder
• 1 tsp Red chilli powder
• 1.5 tsp Garam Masala powder
• 2 tbsp Coriander powder
• 1 tbsp full cream (optional)
• Water

Instructions

 

• In a big bowl, whisk together yogurt, salt and crushed peppercorn.
• Add chicken, dry and fresh methi leaves to it, mix evenly and marinate for 45-60minutes
• How to remove bitterness of fresh fenugreek (methi) leaves;

  In a bowl, add methi leaves, add salt and rest it aside for 10-15 minutes.

  When the leaves get moist, squeeze out the leaves.

  Use the squeezed leaves in the curry or use the normal leaves if one is fine with the bitter taste.
• In a heavy bottom cooking pan, add mustard oil and heat it well. Add cinnamon stick, add cardamoms, star anise, cloves, let it splutter.
• Now add the blended paste of onion, green chillies, ginger and garlic. Cook for few minutes and keep stirring until it turns very slight brown.
• Next add all the powder masalas except garam masala powder, cook until the oil oozes out in the pan from the content, without burning it.
• Mix the marinated chicken to this cooking mixture, saute everything and cook covered for 15-20minutes (saute every 2 minutes).
• Once the chicken is lightly cooked, remove the cover and let it cook for another 10 minutes.
• Now, add crushed fenugreek leaves, saute evenly to mix the leaves and chicken.
• Finally add salt, garam masala powder, water and mix everything together.
• Cook uncovered for another 5-6 minutes, until you see gravy thickening and oil separating from sides, turn off the heat.
• Now stir in cream for rich gravy rest for few minutes and ready to dig in.
• Serve hot with rice or roti and Burani raita to relish the Methi Murgh.

Notes

This recipe requires fresh Methi. Dried fenugreek or Kasuri methi will not give the same taste as fresh methi. But incase fresh methi is not available, you can cook with kasuri methi.

I have used mustard oil to deliver that authentic taste and flavour, you can replace it with any oil of your preference.When using mustard oil, cook it well, before adding the ingredients.

If time is constraint, you can marinate it for 20minutes, before cooking.

To avoid splitting of yogurt, you can add a teaspoon of cornflour and whisk well before adding it to recipe.

If you want thin gravy, then more warm water can be added.

If you prefer a rich gravy, add 1-2 tbsp of cream,once the the methi chicken is taken off from the heat and mix well.
This will slightly decrease the spice intensity, so adjust as per taste.

You can also use boneless chicken to make this recipe, I have used with the bones.

You can make methi chicken dry to serve as snack. To make without gravy use boneless chicken cut in small pieces and do not add any extra liquid to the recipe, let the chicken cook in it’s own juices.