Methi Murgh, or Chicken with Fenugreek Leaves, is a fragrant and flavorful North Indian curry that's both comforting and surprisingly healthy. The earthy aroma of fenugreek leaves blends beautifully with the richness of the chicken and the subtle warmth of spices, creating a dish that's deeply satisfying. This classic recipe utilizes simple ingredients, readily available in most kitchens, to produce a culinary experience far beyond its ease of preparation. The combination of tender chicken pieces simmered in a creamy, subtly spicy sauce makes Methi Murgh a versatile dish perfect for a weeknight dinner or a special occasion.
The unique flavor profile of Methi Murgh stems from the perfect balance of spices and the delicate yet distinct taste of fenugreek. This recipe focuses on achieving that balance, resulting in a curry that's both flavorful and not overly spicy. Ready to create this delicious and aromatic dish? Let's dive into the step-by-step instructions to make your own authentic Methi Murgh.
Tools Needed
- Blender
- Pan
Ingredients
- Chicken: 1/2 kg
- Onion: 1 medium
- Garlic cloves: 15 grams
- Ginger: 5-7 grams
- Green chilies: 4
- Fenugreek (Methi): 250 grams
- Mustard oil
- Salt
- Asafoetida: 2 pinches
- Whole red chilies: 2-3
- Turmeric powder: 1/2 teaspoon
- Ground coriander: 1 teaspoon
- Ground cumin: 1 teaspoon
- Garam masala: 1/2 teaspoon
- Water: 1 1/2 - 2 cups
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Aromatics
- Finely chop the onion.
- Cook fenugreek in boiling water for 3-4 minutes, then let it cool.
- Transfer the fenugreek, ginger, garlic, and green chilies to a blender and grind to a fine paste.
- Add more mustard oil to the pan. Add dry whole spices and fry briefly to release their aroma.
- Add onions and salt, fry on low flame until softened, stirring occasionally.
- Add asafoetida, broken red chilies, turmeric, coriander, cumin, and garam masala. Fry for 2 minutes.
Step 2. Cook the Chicken and Fenugreek Paste
- Heat mustard oil in a pan and partially fry the chicken until lightly browned. Remove and set aside.
- Add the fenugreek paste and fry for 3-4 minutes.
- Cover and cook on low flame for 2-3 minutes.
- Add the fried chicken and fry for 4-5 minutes, then cover and cook on low flame for 3-4 minutes.
Step 3. Simmer and Finish the Curry
- Increase the flame and fry for 2 more minutes until the oil separates.
- Add hot water, bring to a boil, reduce the flame, and simmer for 15-20 minutes until the chicken is cooked and tender.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Partially frying the chicken prevents it from breaking during cooking, even if overcooked.
Nutrition
- N/A
FAQs
1. Can I use frozen fenugreek leaves?
Yes, you can! Just make sure to thaw them completely and squeeze out any excess water before adding them to the curry. Fresh fenugreek leaves will offer the best flavor, but frozen are a convenient substitute.
2. How can I make this recipe less spicy?
Reduce the amount of green chilies or omit them altogether. You can also adjust the amount of chili powder to your preference. Taste as you go and adjust accordingly.
Enjoy your delicious and aromatic Methi Murgh! This flavorful curry is perfect served with rice, naan, or roti, making for a complete and satisfying meal. We hope you enjoyed this recipe and encourage you to experiment with your own spice combinations to create your perfect version.