Methi Chicken aka Methi Murg is one my favorite Indian chicken curries. It is prepared my cooking tender chicken pieces with assorted spices and fresh fenugreek leaves. Since the curry uses fresh cream for its preparation, it is also called Methi Chicken Malai. It is mildly spicy and the flavor and aroma will win you over.
I had discovered my love for fenugreek leaves some three years ago when I first tried this recipe in my almost-burnt down kitchen. Of course, I was a newly wed and cooking delicious food for my soldier husband was always on top of my mind, thus discovering some unique flavors of Indian cooking.
And when I began this November, blogging daily for the yearly #NaBloPoMo challenge, I told you about my love for Methi/Fenugreek leaves through a recipe for Aloo Methi or Potatoes in Fenugreek leaves. But this wasn’t the case three years ago. I was hesitant to use fresh fenugreek leaves, of course due to its extreme bitterness. I somehow gathered courage and braved myself to try and prepare this dish for once. Little did I know that I was going to be bowled over by the result.
Cooking with methi leaves is therapeutic for me. And this one is my favorite stress-busters too, as when I cook this, the aroma of the methi and spices, just transcend me into this peaceful space. Fresh Methi leaves add a very earthy flavor to this dish. But do you still worry about its bitterness? Here’s something you can do to reduce the bitterness of this leaves.
TIPS TO REDUCE BITTERNESS OF FENUGREEK LEAVES
To reduce the bitterness of these leaves, separate it from the stems. Do not add the stems, for it will make the dish bitter. Wash the leaves well and soak in a little salt, sugar and water for about fifteen minutes before use.
This recipe is inspired form Chef Harpal Singh’s Methi Murg. I added my tweaks though. I have added other mild flavors like cardamon, cloves, cinnamon and bay leaves to the dish. And I didn’t want to over power the dish with tomatoes and I have added both fresh and dry fenugreek leaves called Kasoori Methi at various stages of its preparation. It’s rich and creamy and is an absolutely drool worthy dish.
Recipe for Methi Chicken:
Prepared by cooking tender chicken pieces with assorted spices and fresh fenugreek leaves.
Ingredients
- Chicken - 500gm , cut into big piecces
- Yogurt - 1 cup
- Coriander powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Chilli powder - 1 tsp
- Salt - to taste
- Cardamon - 2
- Cinnamon - 1" piece
- Bay leaves - 2
- Cloves - 3
- Peppercorns - 3
- Ghee - 1 tsp
- Kasoori Methi - 1/4 cup
- Ginger - 1" piece
- Garlic - 5 cloves
- Onion - 1 1/2 cup, finely chopped
- Green chillies - 3
- Oil - 2tbsp
- Green chillies - 2 slit
- Ginger - juliennes, few
- Fresh fenugreek leaves - 2 cups, finely chopped
- Cream - 1/2 cup
Instructions
- Marinate the chicken pieces with the ingredients listed under marination. Keep aside at least for 30 mins.
- Blend together ginger, garlic, onions and green chillies.
- In a wok, add oil. When hot, add the onion-garlic paste which we blended. Saute for about 5 mins or until cooked.
- Add chopped fenugreek leaves. Mix and cook for about 6 minutes. Stir continuously in medium flame.
- Add the marinated chicken along with the marinade. Mix well.
- Cover with a lid and cook for about ten mins. Stir in between and add slit green chillies.
- Add ginger juliennes and cream. Simmer and cook for a couple of minutes.
- Serve hot with rotis or rice.
Check out other chicken recipes here.
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Rubina Ramesh says
February 28, 2018 at 9:17 pmHi Shalini, I just wanted you to know that I made this recipe. IT WAS YUMMILICIOUS!! This pirate will always be roaming your blog. Be prepared for that and don’t stop ever 😀
Shalini says
March 9, 2018 at 7:55 pmWoohoo! Means a lot, Rubina. Click a pic and send across, please? I will feature it on the blog.
CREATIVE LIFE STAR says
November 24, 2016 at 3:34 pmInteresting recipe
Anindya Sundar Basu says
November 21, 2016 at 2:38 pmMethi style chicken always gives that flavour of highway Dhaba chicken. I tried this with kasuri methi and always a sunday favourite.
Mayuri Nidigallu says
November 21, 2016 at 2:32 pmThe goodness of greens with the deliciousness of Chicken, what could be a better combination? And that pic makes me want to go to he kitchen and whip it up right now!
Love your posts, Shalini!
suman kher says
November 20, 2016 at 1:07 amI love chicken in any shape, size and form! 🙂 And chicken gravy with rice is one of my favourites! 🙂 Your pics are so yumm I wish I could eat the dishes from here! :))
Modern Gypsy says
November 18, 2016 at 8:08 pmThis looks yummy! And thanks for the tip on reducing the bitterness of methi. That’s one of the main reasons why the husband isn’t too fond of it, though I love it!
Nabanita Dhar says
November 18, 2016 at 2:43 pmI don’t like too many tomatoes too so I will try your recipe when I cook chicken next time 🙂
Shilpa Garg says
November 18, 2016 at 2:40 pmThe dish looks absolutely tempting. I like that tip about methi stems. Thks for sharing 🙂
Jennifer says
November 17, 2016 at 5:23 pmThis looks amazing! I’ve added this to the list of things to make when I am able to find fenugreek!
Parul Thakur says
November 17, 2016 at 3:43 pmThis looks yum. I have tried boneless methi chicken preparation and it’s yum. Bookmarking this as well 🙂
Amrita Basu (Misra) says
November 17, 2016 at 3:17 pmSounds delicious. I love methionine saag. But have never tried methionine chicken.Will see how it goes
Suzy says
November 17, 2016 at 2:12 pmLooks very yummy. Yoghurt is my favourite marinade – I think it’s the trick to making yummy curries.
Ramya says
November 17, 2016 at 11:01 amI am a vegetarian but i cook non veg for my husband. This recipe seems healthy and flavourful.