Methi Chicken Recipe

Picture a chilly evening, the air filled with the delicate fragrance of freshly ground spices and the unmistakable scent of fenugreek leaves. This Methi Chicken recipe promises a delightful culinary journey through the heart of Indian cuisine, blending tender chicken pieces with the unique aroma and exquisite taste of methi (fenugreek) leaves. The rich, creamy gravy, infused with traditional spices, wraps around every bite, providing a warming comfort. Get ready to indulge in a dish that’s not just a feast for your palate but also a warm hug for your soul, perfect for family dinners or intimate gatherings with friends.

Methi Chicken, also known as Murgh Methi, is a flavorful and wholesome chicken curry infused with the earthy aroma of fresh fenugreek leaves. This simple yet comforting dish is a perfect weeknight dinner that’s sure to become a family favorite.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Ingredients

Main Ingredients:

• 1 lb Boneless Chicken Thighs, cut into 2-inch pieces

• 1½ tbsp Mustard Oil (or any vegetable oil)

• 1½ tbsp Ghee

• ½ tsp Cumin Seeds (Jeera)

• 1 Bay Leaf

• 2 cups Onion, finely chopped

• ½ tbsp Ginger, grated

• ½ tbsp Garlic, minced

• 1 cup Tomato, finely chopped

• 2 Green Chili Peppers, slit in half

• 2 cups Fresh Methi (Fenugreek Leaves), tightly packed and chopped

• ¼ cup Yogurt, whisked

• ½ tsp Garam Masala

• Juice of ½ Lime

Spice Mix:

• 1 tsp Salt (adjust to taste)

• ¼ tsp Ground Turmeric (Haldi)

• ½ tsp Ground Cumin (Jeera Powder)

• 2 tsp Coriander Powder (Dhaniya Powder)

• 1 tsp Kashmiri Red Chili Powder (adjust to taste)

Cooking Instructions

Stovetop Method

1. Heat Oil & Ghee: Heat a heavy-bottomed pan over medium-high heat. Add mustard oil and let it heat until it begins to smoke lightly. Reduce the heat, add ghee, and let it melt.

2. Temper Spices: Add cumin seeds and bay leaf. Sauté for about 30 seconds until aromatic.

3. Cook Onions: Stir in the chopped onions and sauté for 8–10 minutes until golden brown.

4. Add Ginger & Garlic: Add grated ginger and minced garlic, sauté for another minute until fragrant.

5. Make the Masala Base: Add chopped tomatoes and the spice mix (turmeric, cumin, coriander, chili powder, and salt). Stir well, cover, and cook for 2–3 minutes until the tomatoes soften and the oil begins to separate from the masala.

6. Cook the Chicken: Add the chicken pieces to the masala and sauté for 3–4 minutes until the chicken is sealed and turns white on the outside. Cover and cook on low heat for 10 minutes, stirring occasionally.

7. Add Fenugreek Leaves: Stir in the chopped methi leaves and cook on medium heat for 5–7 minutes until they wilt and blend into the curry.

8. Incorporate Yogurt: Lower the heat and add the whisked yogurt gradually while stirring continuously to prevent curdling. Cook for 3 minutes on low heat.

9. Finish the Dish: Add slit green chilies, garam masala, and lime juice. Stir well, adjust salt to taste, and cook for another 2–3 minutes.

10. Serve: Your delicious Methi Chicken is ready! Serve hot with naan, roti, or steamed rice.

Instant Pot Method

1. Follow the stovetop instructions for tempering spices, cooking onions, and preparing the masala base.

2. Add the chicken and sauté for 3–4 minutes until it turns white. Deglaze the pot with 2 tablespoons of water to prevent sticking.

3. Pressure cook on high for 3 minutes, then perform a quick release.

4. Switch to sauté mode and add methi leaves, stirring until wilted. Stir in yogurt, green chilies, garam masala, and lime juice. Cook for 3–4 minutes and serve.

Notes

• Fresh Methi Leaves: Fresh fenugreek leaves impart a mild, earthy flavor. If unavailable, you can substitute with 3 tablespoons of dried kasoori methi.

• Washing Methi: Rinse the leaves thoroughly to remove dirt before chopping.

• Chicken Options: Boneless chicken thighs are ideal, but chicken breasts, drumsticks, or bone-in chicken can also be used. Adjust cooking times as needed.

• Spice Levels: Adjust the chili powder and green chilies to suit your heat preference.

• Optional Marinade: For added flavor, marinate the chicken in yogurt and spices for 30 minutes before cooking.

Nutrition Information (Per Serving)

• Calories: 465 kcal

• Carbohydrates: 20 g

• Protein: 25 g

• Fat: 32 g

• Saturated Fat: 10 g

• Cholesterol: 128 mg

• Fiber: 4 g

• Vitamin A: 577 IU

• Vitamin C: 16 mg

• Calcium: 525 mg

• Iron: 4 mg

Additional Info

• Course: Main Course

• Cuisine: Indian, Pakistani

• Diet: Gluten-Free, Low Carb

Indulge in the rich, earthy flavors of Murgh Methi, a dish that combines health and indulgence in every bite!

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