Murgh Methi (Chicken Methi) is an all time favorite curry at my home. Both my husband and I love fenugreek leaves
This is a simple paleo recipe of chicken cooked in a spicy fenugreek creamy coconut curry. I recommend using fresh fenugreek/methi leaves but dried leaves will do if you must.
Fenugreek leaves are not easily available in Western markets, you can find them at your local Indian market (fresh fenugreek leaves are called methi and dried fenugreek leaves are called kasoori methi) or you can buy online on amazon
Step by Step Methi Chicken Recipe
Soak the fenugreek leaves in water with salt for 10 minutes. After 10 minutes, wash the leaves, drain water and keep aside.
In a large pan heat oil and add cumin seeds. When they start to sizzle, add chopped onions and let it fry until it starts to change colour.
Add ginger garlic paste and chopped green chilli. Stir fry for 2-3 minutes, then add tomatoes. Mix and let it cook for 3 minutes, on medium flame. Once the tomatoes released its juices, add some salt and all the powder spices except garam masala. Let it cook few more minutes until the oil starts to separate.
Now add the chicken pieces. Mix all together, add garam masala and fenugreek leaves and let it cook for 5 minutes on medium flame.
Add 1 cup of water, bring to a boil then lower the flame and cover the pot with a lid. Let it simmer for 15-20 minutes, until the chicken gets cooked.
Just before serving, add 1/2 cup of coconut cream/thick coconut milk and garnish with coriander leaves.
You may also like Chicken methi keema recipe.
- 400 gm chicken boneless;
- 1 onion, chopped;
- 1/2 tbsp caraway seeds (shahi jeera);
- 2 medium tomatoes, chopped;
- 1 tbsp ginger garlic paste;
- 1 tsp cumin powder;
- 1/2 tsp red chilli powder;
- 1 tbsp coriander powder;
- 1/2 tsp turmeric powder;
- 1 tbsp garam masala;
- 1 cup fresh chopped fenugreek/methi leaves, soaked in water with salt;
- 1 green chilli, chopped;
- 1 cup water;
- 1/2 cup coconut cream/thick coconut milk;
- coriander leaves to garnish;
- salt;
- oil.
- Soak the fenugreek/methi leaves in water with salt for 10 minutes. After 10 minutes, wash the leaves, drain water and keep aside.
- In a large pan heat oil and add cumin seeds. When they start to sizzle, add chopped onions and let it fry until it starts to change color.
- Add ginger garlic paste and chopped green chilli. Stir fry for 2-3 minutes, then add tomatoes. Mix and let it cook for 3 minutes, on medium flame. Once the tomatoes released its juices, add some salt and all the powder spices except garam masala. Let it cook few more minutes until the oil starts to separate.
- Now add the chicken pieces. Mix all together, add garam masala and fenugreek/methi leaves and let it cook for 5 minutes on medium flame.
- Add 1 cup of water, bring to a boil then lower the flame and cover the pot with a lid. Let it simmer for 15-20 minutes, until the chicken gets cooked.
- Just before serving, add 1/2 cup of coconut cream/thick coconut milk and garnish with coriander leaves.
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