Methi Chicken Curry (Methi Murgh) Recipe

 

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.

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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)

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Instructions:

1. Heat Oil: In a large pot, heat oil or ghee over medium heat. Add the whole spices and fry until aromatic.
2. Add Ginger & Garlic: Stir in ginger and garlic paste, cooking for about 1 minute until fragrant.
3. Add Chicken: Add the chicken pieces and fry until the color changes.
4. Add Onions & Green Chilies: Add the sliced onions along with salt and green chilies and cook until soft.
5. Add Tomatoes: Place the chopped tomatoes over the chicken and cover & cook until soft, then mash them with a spoon.
6. 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.
7. 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.
8. Fresh Cream : Add fresh cream and mix.
9. Garnish: Add chopped coriander leaves and sprinkle methi leaves. 

Enjoy!

Note: You can substitute dried fenugreek/methi leaves with 1 cup of fresh leaves