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You are here: Home / Chicken / Methi Chicken

Methi Chicken

Yum

Updated on December 2, 2016 By Shalini 15 Comments - This post contains affiliate links which means if you use them to make a purchase, I'll earn enough money to maybe buy me a lil' something - an ingredient, probably.

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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.

Methi Chicken - Methi Murg - Recipe

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.

Methi Chicken - Methi Murg

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.

Methi - Fenugreek leaves

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.

Methi Chicken - Murg Methi Malai

Recipe for Methi Chicken:

Methi Chicken

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3 ratings
Shalini
November 16, 2016
by Shalini
Category Chicken Indian North Indian Side Dishes

Ingredients

  • Chicken - 500gm , cut into big piecces

For Marination:

  • 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

To Blend:

  • Ginger - 1" piece
  • Garlic - 5 cloves
  • Onion - 1 1/2 cup, finely chopped
  • Green chillies - 3

Others:

  • Oil - 2tbsp
  • Green chillies - 2 slit
  • Ginger - juliennes, few
  • Fresh fenugreek leaves - 2 cups, finely chopped
  • Cream - 1/2 cup
Print this recipe
Methi Chicken
Serving Size
4

Instructions

  1. Marinate the chicken pieces with the ingredients listed under marination. Keep aside at least for 30 mins.
  2. Blend together ginger, garlic, onions and green chillies.
  3. In a wok, add oil. When hot, add the onion-garlic paste which we blended. Saute for about 5 mins or until cooked.
  4. Add chopped fenugreek leaves. Mix and cook for about 6 minutes. Stir continuously in medium flame.
  5. Add the marinated chicken along with the marinade. Mix well.
  6. Cover with a lid and cook for about ten mins. Stir in between and add slit green chillies.
  7. Add ginger juliennes and cream. Simmer and cook for a couple of minutes.
  8. Serve hot with rotis or rice.

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Tags

chicken,
curry,
fenugreek leaves,
north indian
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Related posts:

Coffee Spiced ChickenCoffee Spiced Chicken Chicken Lollipop Aloo Methi – Potatoes with Fenugreek Leaves Methi Thepla Recipe - Gujarathi Style - ImagesMethi Thepla

Filed Under: Chicken, Indian, North Indian, Side Dishes Tagged With: chicken, curry, fenugreek leaves, north indian

About Shalini

Namaste! I'm Shalini, the blogger behind Something's Cooking(since 2014). I share only our best, family approved recipes with YOU because I've tried and tested every recipe published on this blog. You can find easy Keto, low-carb recipes, and authentic Indian recipes including South Indian (Kerala) foods. You can rest assured that Indian cooking will be made easy. Thanks for stopping by! I'm so happy you're here.

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Reader Interactions

Comments

  1. Rubina Ramesh says

    February 28, 2018 at 9:17 pm

    Hi 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 😀

    Reply
    • Shalini says

      March 9, 2018 at 7:55 pm

      Woohoo! Means a lot, Rubina. Click a pic and send across, please? I will feature it on the blog.

      Reply
  2. CREATIVE LIFE STAR says

    November 24, 2016 at 3:34 pm

    Interesting recipe

    Reply
  3. Anindya Sundar Basu says

    November 21, 2016 at 2:38 pm

    Methi style chicken always gives that flavour of highway Dhaba chicken. I tried this with kasuri methi and always a sunday favourite.

    Reply
  4. Mayuri Nidigallu says

    November 21, 2016 at 2:32 pm

    The 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!

    Reply
  5. suman kher says

    November 20, 2016 at 1:07 am

    I 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! :))

    Reply
  6. Modern Gypsy says

    November 18, 2016 at 8:08 pm

    This 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!

    Reply
  7. Nabanita Dhar says

    November 18, 2016 at 2:43 pm

    I don’t like too many tomatoes too so I will try your recipe when I cook chicken next time 🙂

    Reply
  8. Shilpa Garg says

    November 18, 2016 at 2:40 pm

    The dish looks absolutely tempting. I like that tip about methi stems. Thks for sharing 🙂

    Reply
  9. Jennifer says

    November 17, 2016 at 5:23 pm

    This looks amazing! I’ve added this to the list of things to make when I am able to find fenugreek!

    Reply
  10. Parul Thakur says

    November 17, 2016 at 3:43 pm

    This looks yum. I have tried boneless methi chicken preparation and it’s yum. Bookmarking this as well 🙂

    Reply
  11. Amrita Basu (Misra) says

    November 17, 2016 at 3:17 pm

    Sounds delicious. I love methionine saag. But have never tried methionine chicken.Will see how it goes

    Reply
  12. Suzy says

    November 17, 2016 at 2:12 pm

    Looks very yummy. Yoghurt is my favourite marinade – I think it’s the trick to making yummy curries.

    Reply
  13. Ramya says

    November 17, 2016 at 11:01 am

    I am a vegetarian but i cook non veg for my husband. This recipe seems healthy and flavourful.

    Reply

Trackbacks

  1. Methi Thepla - Gujarati Style Recipe - How to make at Home says:
    January 14, 2017 at 2:00 am

    […] of North Indian cuisine. The first bang of the Bong Mustard Fish Curry and the earthy flavour of Methi Chicken had bowled me […]

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