Methi Murg (Chicken with Fresh Fenugreek)
← All recipes

Methi Murg (Chicken with Fresh Fenugreek)

👤 4 servings medium 🌍 Indian facebook.com ↗

This comforting Indian chicken curry from Suki's Kitchen Stories showcases the delicate balance between fresh fenugreek's earthy bitterness and warm spices, creating a dish that's both aromatic and deeply flavorful. Fresh fenugreek leaves are added near the end of cooking to preserve their delicate flavor and prevent them from becoming overly bitter. A wonderful variation that demonstrates why methi is such a beloved ingredient in Indian kitchens.

Traditional

Ingredients

  • 600 g chicken on the bone (drumsticks and thighs)
  • 0.5 tsp turmeric
  • 1 tsp Kashmiri red chilli powder
  • 1 pinch salt
  • 1 tsp vinegar
  • 1 tsp yoghurt
  • 2.5 tbsp oil
  • 1 whole black cardamom
  • 1 whole bay leaf
  • 0.5 inch cinnamon stick
  • 2 whole dried red chillies
  • 0.5 tsp cumin seeds
  • 2 medium white onions
  • 1 tbsp ginger and garlic paste
  • 0.5 tsp turmeric
  • 0.5 tsp black pepper powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 400 g tomatoes, pureed
  • 2 cups fresh fenugreek leaves
  • 2 tsp dried fenugreek leaves (kasuri methi)
  • 1 tsp garam masala
  • 1 pinch salt
  • 0.5 tsp degi red chilli powder
  • 1 tsp green chillies, pounded
  • 150 ml warm water
  • 1 tbsp fresh ginger

Instructions

  1. Mix all marinade ingredients (turmeric, Kashmiri red chilli powder, salt, vinegar, and yoghurt) with the chicken and coat well. Cover and refrigerate for a minimum of 2–3 hours.
  2. Heat a little oil in a pan on high heat and sear the chicken pieces briefly until lightly colored. Do not cook them through. Remove and keep aside.
  3. Heat 2 tbsp oil in a deep pan. Add the black cardamom, bay leaf, cinnamon, dried chillies (if using) and cumin seeds. Let them sizzle for about 1 minute so the oil becomes fragrant.
  4. Add the chopped onions and cook on medium heat until light golden, about 10 minutes.
  5. Stir in the ginger and garlic paste and fry for a minute. Lower the heat and make sure the paste doesn't stick to the bottom of the pan.
  6. Lower the heat and add turmeric, coriander powder, cumin powder and black pepper. Add a small splash of water so the spices do not burn. Cook until the mixture turns into a thick paste.
  7. Pour in the pureed tomatoes and cook on medium heat for 5–7 minutes until the sauce deepens in color and you see a little oil appearing around the edges.
  8. Return the chicken to the pan and add salt, the dried fenugreek leaves, and pounded green chilli (if using). Add 50–100 ml warm water, cover and cook for about 15–18 minutes until the chicken is nearly cooked.
  9. When the chicken is about 80 percent done, add the fresh chopped fenugreek leaves. Stir gently and cook for only 2–3 minutes until the curry is bubbling and the leaves have just wilted. Do not overcook them as they can become bitter.
  10. Finish with garam masala and garnish generously with ginger juliennes.
  11. Serve hot with chapatis, naan or simple steamed rice.

Save it. Cook it. Track it.

Bookmark this recipe, plan your week, and track calories — all in FooZenie.

Get FooZenie Free