Chicken with fenugreek popularly known as methi murg is a popular Indian dish. This dish can be made with fresh methi leaves during winter months when fresh fenugreek leaves are in season. But it tastes really good with dried methi leaves. Just add a lesser amount (about 1/4 cup) as dried leaves have a concentrated pungent taste. I am a great fan of dried methi leaves and just love the aroma and taste of this dried herb. Now add ginger-garlic paste, chilli pd., coriander pd. and mix well. If you have not yet experimented with dried fenugreek leaves, now is a good time to do so. The fragrant herb is known as kasuri methi in India. I have made this recipe with whole chicken but this dish turns out really good with boneless chicken too. To make this dish creamier, add yogurt or cream towards the end of cooking. There are many variations of methi chicken in India such as
Methi Malai Chicken – chicken made with fresh fenugreek leaves and fresh cream
Lasooni Methi Chicken – chicken made with fenugreek leaves and garlic
Methi Chicken Tikka – chicken made with tandoori spiced marinade and fenugreek
Kasuri Methi Chicken- chicken made with dried fenugreek leaves (Kasuri methi)
Dahi Methi Murg – chicken made with fenugreek in yogurt gravy
Ingredients
Instructions
- Clean and cut chicken into medium size pieces.
- Add turmeric, lemon juice and salt to chicken and leave aside for 5 minutes.
- Chop onions finely. Chop tomatoes. Slice green chillies.
- Heat oil in a large pan and add cumin, bay leaves and cardamoms.
- When the seeds splutter, add chopped onions and fry until golden brown about 5 minutes.
- Add ginger-garlic paste and mix well.
- Now add in the chicken pieces and fry for 2 minutes.
- Now add ginger-garlic paste, chilli pd., coriander pd. and mix well.
- Add in chopped tomatoes, mix, cover the pan and cook about 5 minutes.
- Then add yogurt, about 1/4 cup water and mix well again. Cover and cook about 10 minutes.
- Finally add garam masala pd., dried fenugreek leaves, mix well. Cover pan with lid and cook further about 15 minutes on medium heat.
- Serve with rice or naan bread.