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Methi Murgh

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Ingredients

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750 g boneless chicken – chopped into pieces
1 medium onion - finely chopped
1 medium onion - finely chopped
4-5 tbsp oil
1 tsp shahi jeera
10-12 curry leaves – freshly picked
salt to taste
1 tsp turmeric powder
2 1/2 tsp ginger and garlic – ground to a thick paste
1 1/2 tsp powdered cumin seeds
1 1/2 tsp powdered coriander seeds
3 tsp powdered red chili
1 cup water
2 tbsp whiskey yogurt
2 cups methi leaves - freshly picked and finely chopped
2 tsp powdered garam masala
2 tbsp coriander leaves - finely chopped

Nutritional information

111
calories
9 g
carbohydrates
15 g
protein
2 g fat
fat
326 mg
sodium
30 mg
cholesterol

Methi Murgh

Features:
  • Non Veg
Cuisine:
  • 45 mins
  • Serves 4
  • Easy

Ingredients

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Methi murgh combines the succulence of chicken with the strong aroma of fenugreek leaves. It is cooked with an assortment of spices that create a heady dish which is not only nourishing but also healthy to the extreme. It provides for a nippy yet perfect dinner option. The delicate yet exclusive flavor of methi leaves makes the curry bracing and as delectable as it can be. Eat this warm dish on a mildly cold day.

Health Benefits

Methi leaves are associated with many health benefits:

  • Increases glucose tolerance.
  • Stimulates growth of hair.
  • It is good for the bowels.
  • Helps control blood lipid levels.
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How to make Methi Murgh

  • Heat oil in a vessel with a wide base.
  • Set the temperature to low heat and fry the shahi jeera for a few seconds.
  • Stir in the curry leaves.
  • Add the chopped onions, turmeric, and salt to taste.
  • Raise the temperature to medium and fry them for about 8 minutes or till the onions turn golden brown.
  • Fry the added ginger and garlic paste for 1-2 minutes till the raw aroma is no longer present.
  • Add chicken together with powdered cumin seeds, coriander seeds, and
    • Mix well.
  • Cover the vessel and continue to cook for 4 - 5 minutes.
  • Raise the temperature to
    • Bring to a boil and add the tomato paste with water.
  • As the gravy begins to boil, lower the temperature to medium.
  • Cover and continue to cook for around 10 - 15 minutes.
    • Note: When the chicken is soft, and the gravy is sufficiently thick, you will find that the gravy is topped by floating oil.
  • Add whipped yogurt and gently stir it in.
  • Add the finely chopped leaves of methi while gently stirring, so that the chicken pieces remain intact.
  • Reduce the flame and cook for another 5 minutes while the vessel is uncovered.
  • Add the powdered garam masala just before turning off the heat and mix well for the flavor.
  • Check for salt and adjust as required.
  • Garnish the dish with coriander leaves.

Trivia

Methi was used as a yellow dye in the past.

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Keema Aloo – Ground Beef and Potatoes
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Butter Dosa
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Keema Aloo – Ground Beef and Potatoes
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Butter Dosa

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