Indian Methi Chicken – Murg Methi (Fenugreek Chicken)

Indian Methi Chicken – Murg Methi (Fenugreek Chicken): An Indulgent and Fragrant Indian chicken recipe made using fresh methi leaves or dried kasuri methi (fenugreek leaves), yogurt and spices. Perfect for weeknights or special occasions. Paired with roti, bread, rice or quinoa.

Indian Methi Chicken – Murg Methi (Fenugreek Chicken)Indian Methi Chicken or Fenugreek Chicken is Low Carb : #chicken #indianfood #curry #methichicken #methi #ketorecipes #lowcarb

The mildly spiced, aromatic ‘Methi Chicken’ or ‘Kasuri Methi Chicken’ is a family favorite recipe for many generations. It can be made 1-2 days in advance and frozen for upto a week.

This Indian Methi Chicken is my absolutely FAVORITE chicken recipe (sorry Butter Chicken- but you’re my second favorite 😉 and must have made it gazillion times.

More than being the favorite, the reason to make it that many times is plain and simple – It tastes absolutely Heavenly & is so simple to make.

It takes about 30-40 minutes to make this recipe from scratch and the result is mind-blowing!

And, did I mention, my version is actually LIGHT in Calories too (as it’s made using thick yogurt instead of cream)

methi-chicken

Murgh Methi / Fenugreek Chicken Ingredients

  • 1 lb Boneless Chicken
  • 3 Tbsp Dried Fenugreek Leaves (Kasuri Methi)
  • 1 Cup Thick Yogurt – whisked
  • 2 Medium Onion – chopped
  • 1 Tsp Ginger+Garlic Paste
  • 1 Tbsp Ghee
  • 2 Tbsp Olive Oil
  • 1/4 Cup Water
  • 1 Green Chili – chopped

Powdered Spices:

  • 1 Tsp Turmeric
  • Salt – as per taste
  • 1 Tsp Red Chili Powder- optional
  • 1 Tsp Garam Masala

Whole Spice:

  • 4 Green Cardamom – crushed
  • 3 Black Cardamom – crushed
  • 4-5 Cloves
  • 1/4 Stick Cinnamon
  • 3-4 Black Pepper

The recipe revolves around the sweet-scented flavor of fresh methi or kasuri methi and you can use either in this recipe.

(Fresh Fenugreek Leaves are similar to watercress leaves and has a sweet aroma).

Here’s a picture of Dry Kasuri Methi or Fenugreek Leaves

dry kasuri methi picture in a cup

Dry Kasuri Methi – Fenugreek Leaves

 

fresh methi leaves

Fresh Methi Leaves

This Indian Methi Chicken recipe is particularly famous in the northern part of India as that place is rich in cultivating ‘Methi/Fenugreek Leaves‘.

Hence most of the Indian restaurants there serve it on their menu and I’ve come across it in many Indian restaurants in USA & Europe.

How to Make Murgh Methi :

Here are the basic steps you need to take to make this recipe, the detailed description can be found in the recipe card below.

  • You start by marinating the chicken in garam masala and yogurt mix.
  • Heat oil+ghee, add all the whole spices and saute for a few seconds.

  • Then add onion and ginger+garlic paste and saute till the onions are translucent.
  • Add chicken, remaining spices, saute and cook for few minutes over low heat.
  • Add kasuri methi or fresh methi (fenugreek leaves) and cook for few more minutes over low heat.
  • Add water and let this simmer for few more minutes.
  • Turn off the heat and transfer to a serving bowl.
  • Sprinkle some crushed kasuri methi and drizzle whisked yogurt.
  • Serve hot

Because we want to do full justice to the flavors of methi+whole spices, hence we kept the other ingredients pretty light.

murg-methi-chicken

You don’t want to overpower it by adding tomatoes or too much garlic….every ingredient in dish complements each other in taste and aroma.

For most of us living abroad, ‘Fenugreek Leaves or Methi & Kasoori Methi (a dried version of it) can be easily found in any big/small Indian grocery stores.

For this particular version, I’m using ‘dried fenugreek leaves/kasoori methi’ (available in the spice aisle) but if you get fresh leaves, that’s great too.

 

IMPORTANT TIP:

You have to be careful about one thing when cooking with Fenugreek Leaves (dry/fresh)

You add them towards the very end of your dish (cook for 3-4 minutes) as they do have a tendency to taste kind of bitter (if over-cooked).

Indian-Methi-chicken
Whenever I make this Methi chicken, it’s made in a big batch, to be served that particular day and then freezing some part of it for the coming week…

I mean who wouldn’t mind a flavorful pre-cooked gravy recipe on a busy (read crazy at times) weekdays…

Oh, by the way, the other thing, that’s always found in our freezer is frozen roti’s/naans (whether store-bought or homemade) as that seriously makes life so much easier.

Also, this one is my favorite stress-buster too, as when I cook this, the aroma of the methi and spices, just transcend me into this peaceful space.

spicesAs I said many a time, I love hearing from you, about my recipes that you tried and are you like many of us …for whom cooking is just as therapeutic as anything else?

 

—————

Tried Our Recipe – AWESOME!!!

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Murgh Methi - Indian Methi Chicken #murghmethi #indianchicken

 

:: You May Also Like ::

Murg Malai Tikka Recipe (Indian Chicken Skewers) #ketochicken

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Yield: 4

Indian Methi Chicken - Murg Methi (Fenugreek Chicken)

Methi-chicken-cover

Indian Methi Chicken - Murg Methi (Fenugreek Chicken): An Indulgent and Fragrant Indian chicken recipe made using fresh methi leaves or dried kasuri methi (fenugreek leaves), yogurt and spices. Perfect for weeknights or special occasions. Paired with roti, bread, rice or quinoa.

Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes

Ingredients

  • 1 lb Boneless Chicken
  • 3 Tbsp Dried Fenugreek Leaves (Kasuri Methi)
  • 1 Cup Thick Yogurt - whisked
  • 2 Medium Onion - chopped
  • 1 Tsp Ginger+Garlic Paste
  • 1 Tbsp Ghee
  • 2 Tbsp Olive Oil
  • 1/4 Cup Water
  • 1 Green Chili - chopped

Powdered Spices:

  • 1 Tsp Turmeric
  • Salt - as per taste
  • 1 Tsp Red Chili Powder- optional
  • 1 Tsp Garam Masala

Whole Spice:

  • 4 Green Cardamom - crushed
  • 3 Black Cardamom - crushed
  • 4-5 Cloves
  • 1/4 Stick Cinnamon
  • 3-4 Black Pepper

Instructions

Methi Chicken - Murgh Methi (Fenugreek Chicken)

  1. In a big bowl, whisk together yogurt, turmeric, red chili, and garam masala.
  2. Add chicken to it, mix evenly and marinate for 10 minutes (if you can, marinate it for longer or overnight).
  3. Heat oil+ghee, add all the whole spices and let them crackle on low heat for half a minute.
  4. Now, add chopped onions and saute till they turn light pink (about 3-4 minutes)
  5. Add ginger+garlic paste and saute for another minute.
  6. Mix the marinated chicken to this cooking mixture, saute everything and cook covered for 10 minutes (saute every 2 minutes).
  7. Once the chicken is lightly cooked, remove the cover and let it cook for another 2 minutes.
  8. Now, add crushed fenugreek leaves, saute evenly to mix the leaves and chicken.
  9. Finally, add salt, water and mix everything together.
  10. Cook uncovered for another 3-4 minutes (you'll see oil separating in the sides)
  11. Turn off the heat.
  12. Transfer to a serving bowl, decorate with chopped green chilies, crushed fenugreek leaves, and yogurt.
  13. Serve Hot with favorite side.

Notes

Dried Fenugreek Leaves (Kasuri Methi) - I'm using dried leaves if you want you can use 'Fresh Methi Leaves' - you'd need 1/2 cup fresh methi.

1 lb Boneless Chicken - this is about 500gms (1/2 kg chicken)

Boneless Chicken - cut into bite-size pieces (you may use with bones/drumsticks too)

Ginger+Garlic Paste - fresh or store-bought

Olive Oil - you can use any light oil like vegetable oil, canola oil, corn oil, etc.


Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 310Total Fat: 33gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 80mgSodium: 212mgCarbohydrates: 27gFiber: 6gSugar: 8gProtein: 48g

Indian Methi Chicken - Murg Methi (Fenugreek Chicken): #methi #chicken #indian #fenugreek

46 Replies to "Indian Methi Chicken - Murg Methi (Fenugreek Chicken)"

  • Amy June 24, 2020 (3:06 pm)

    Hi, this looks really good! I have a question about the crushed cardamom: Do you crush just the seeds or the whole pod? I’m pretty new to Indian cooking so sorry if that is an ignorant question!

    • Molly Kumar June 25, 2020 (4:02 pm)

      Hello Amy, we crush the cardamom pods (as it adds so much more flavor) but incase u are using seeds, you can simply smash them once and add. Thanks, molly

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