Methi Chicken Curry (Methi Murgh) Recipe
This delicious Methi Chicken Curry is made with fenugreek leaves (methi), giving it a rich, slightly bitter yet aromatic flavor. It's perfect with naan/chappathi/porotta or rice.
Ingredients:
For the Curry:
- 1 kg (2.2 lbs) chicken, cut into pieces
- 3 tbsp oil or ghee
- 2 onions, finely sliced or chopped
- 2 tomatoes, chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 tbsp dried kasuri methi/ fenugreek leaves (roasted and crushed) + 1/2 tspn
- whole spices (3 cardamoms, 3 cloves, 1/2 tsp cumin, a small piece of Cinnamon)
- ½ cup yogurt, whisked
- 1/2 cup fresh cream
- 2 green chilies, slit
- 1 tsp salt (adjust to taste)
- 2 tsp red chili powder (Kashmiri)
- ½ tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1-2 cups hot water (as needed)
- Fresh coriander leaves, chopped (for garnish)
- Ginger slices (for garnish)
Instructions:
- Heat Oil: In a large pot, heat oil or ghee over medium heat. Add the whole spices and fry until aromatic.
- Add Ginger & Garlic: Stir in ginger and garlic paste, cooking for about 1 minute until fragrant.
- Add Chicken: Add the chicken pieces and fry until the color changes.
- Add Onions & Green Chilies: Add the sliced onions along with salt and green chilies and cook until soft.
- Add Tomatoes: Place the chopped tomatoes over the chicken and cover & cook until soft, then mash them with a spoon.
- Methi, Yogurt & Spice powders: Whisk the yoghurt along with methi and the powders (chilly, turmeric, cumin, garam masala). Add to the chicken and mix well.
- Simmer: Add hot water as needed for a gravy-like consistency. Cover and let it simmer for 20-25 minutes until the chicken is fully cooked.
- Fresh Cream : Add fresh cream and mix.
- Garnish: Add chopped coriander leaves and sprinkle methi leaves.
Enjoy!
Note: You can substitute dried fenugreek/methi leaves with 1 cup of fresh leaves
