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Methi Murgh (Methi Chicken)

Methi Murgh (Methi Chicken) is a traditional Indian recipe (from the Punjab) for a classic spicy chicken curry in a yoghurt base flavoured with fenugreek (methi) leaves. The full recipe is presented here and I hope you enjoy this classic Indian version of: Methi Chicken (Methi Murgh).

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Serves:

4–6

Rating: 4.5 star rating

Tags : CurrySpice RecipesChicken RecipesFowl RecipesVegetable RecipesMilk RecipesIndian Recipes



Ingredients:

700g chicken pieces (thighs are good, skinned)
2 tbsp cooking oil
1 tsp garam masala
2 bayleaves
500ml natural yoghurt
1 tsp ground turmeric
2 tbsp garlic, mashed to a paste
250g onions, chopped
2 tbsp fresh ginger, finely chopped
2 tbsp green chillies, finely chopped
1 tbsp garam masala
2 tbsp dried fenugreek (methi) leaves
1 tbsp ground coriander seeds
1 tbsp coriander leaves, chopped
salt, to taste

Method:

Heat the oil in a frying pan. Add the bayleaves and garam masala and fry for about 1 minute, or until aromatic. Add the onions and fry, stirring constantly, for about 5 minutes, or until soft and golden brown.

Now stir in the garlic paste, ginger, ground coriander seeds, green chillies and ground turmeric. Mix well and stir-fry for 2 minutes more. Now add the chicken pieces and fry briefly to colour before adding the yoghurt. Bring to a simmer and cook over medium heat for about 20 minutes, or until the chicken is cooked through and tender. Add water, as needed.

At this point stir in the 1 tbsp garam masala, dried fenugreek leaves and coriander leaves. Season to taste with salt then mix in 1l water. Bring to a simmer, cover with a lid and simmer for 15 minutes.

Turn into a serving dish and serve immediately.