Authentic Methi Murgh (Methi Chicken Recipe)
Chicken in a fragrant sauce made with fresh fenugreek leaves, yogurt and spices. Serve with rice or rotis for a delicious meal.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 g boneless skinless chicken thighs (cut in 2 inch pieces)
- 1/4 teaspoon black pepper powder
- 1 to 1.25 teaspoon salt (adjust to taste)
- 1/4 cup (45g) whole plain yogurt (make sure its not sour or watery )
- 1 teaspoon kasuri methi ( crushed between palms)
- 1/2 teaspoon garam masala powder (can go up or down depending on warmth of your garam masala)
- 3 tablespoon mustard oil (or use ghee)
- 1 large (150g) onions (thinly sliced)
- 2 teaspoon garlic paste
- 1 teaspoon ginger paste
- 3-4 thai bird green chilies
- 1 (100-120g) tomato (crushed in a food processor)
- 2 cups (100-120gg) fresh methi leaves (tightly packed)
- 1- 2 tablespoon heavy cream (optional)
- 1 large bay leaf
- 1 black cardamom (skip if not available)
- 1 teaspoon red chili powder (adjust to taste, I use degi mirch)
- 2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
Instructions
- 1
Add chicken pieces to a bowl. Sprinkle the black pepper powder and salt. Mix well to coat the chicken. Let stand.
- 2
In a small bowl, whisk together the yogurt, garam masala powder and kasuri methi. Keep near.
- 3
Add oil to a heavy wide kadai or cooking pot. Warm up the oil till its slightly smoky. Add cardamom & bay leaf along with green chillies. Fry for 5-7 seconds.
- 4
Add the sliced onions next. Brown them till golden in color on medium heat. Takes about 8-10 minutes.
- 5
Once the onions are browned, add the ginger paste and garlic paste. Pour 2-3 tablespoon water into the kadai, there will be spluttering.Cook ginger garlic for 5-6 seconds until the raw smell is gone.
- 6
Immediately add the chicken. Stir to coat the chicken with onions and fry for 5-6 minutes untill the chicken is no more pink.
- 7
Now, sprinkle the ground spices - coriander powder, red chili powder, turmeric powder and cumin powder.
- 8
Coat the chicken with spices and bhuno(fry) spices on low medium heat for next 5-6 minutes.
- 9
Next add the crushed tomatoes. As you mix you will see that the sauce is getting watery. Fry the tomatoes and chicken while stirring intermittently for 4-5 minutes on medium heat till you start seeing tiny oil bubbles. (If you are using bone in chicken, cover and let the chicken cook until 90 % doneness for about 15-18 minutes in its own and juices from tomatoes. Check once midway to make sure that the masala is not drying up)
- 10
When the chicken is about 90 percent done, reduce the heat to low and add the whisked yogurt. Immediately start mixing and continue for at least 2-3 minutes after you add yogurt to avoid curdling.
- 11
One yogurt us warmed through,bump up the heat to medium and chicken cook for another 5-7 minutes or until the water of yogurt dries out. You will again notice that tiny oil bubbles re appear and a thickish gravy.
- 12
Add the chopped methi leaves. Mix well and cook everything till the methi has completely wilted and turns dark green. About 3-5 minutes.
- 13
Finish methi murgh with heavy cream. Mix the cream, and simmer for a minute and turn off the stove. Let rest for at least 10 -20 minutes if possible. Reheat and serve warm with flatbreads or rice.