Fresh Methi Chicken/ Methi Murg is a delightful chicken recipe with a unique flavour of fresh methi/fenugreek leaves. It is mildly spicy with a hint of sweetness and subtle flavour of fresh methi leaves.

You can even make it with dry fenugreek leaves but it will differ in taste in comparison to fresh fenugreek leaves. Fresh leaves just take this chicken to another level and make you fall for this recipe with each and every bite. Since its not a spicy dish it is a favourite among kids too. It tastes like restaurant style methi murg but still very homely.

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Fresh Methi Chicken/ Methi Murg Recipe

Course

Main Dish

Cuisine

Indian

Prep Time

10 minutes

Cook Time

35 minutes

Passive Time

45 minutes

Servings

3-4 people

Ingredients

• 500 gms chicken
• 1 cup fresh methi leaves (fenugreek)
• 80 gms yogurt or curd (whisked)
• 2 medium onions (finely chopped)
• 2 medium tomatoes (finely chopped)
• 1 tbsp ginger-garlic paste
• 2-3 green chillies (chopped)
• 2-3 green cardamom
• 8-9 Black Peppercorns
• 1 mace (2 strings)
• 2-3 cloves
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 1 1/2 tsp coriander powder
• 1/2 tsp garam masala powder
• 1/2 tsp sugar
• 1/4 cup fresh cream
• 2 tbsp oil
• Salt as per taste
• Water as required

Course Main Dish Cuisine Indian Prep Time 10 minutes Cook Time 35 minutes Passive Time 45 minutes Servings 3-4 people Ingredients 500 gms chicken 1 cup fresh methi leaves (fenugreek) 80 gms yogurt or curd (whisked) 2 medium onions (finely chopped) 2 medium tomatoes (finely chopped) 1 tbsp ginger-garlic paste 2-3 green chillies (chopped) 2-3 green cardamom 8-9 Black Peppercorns 1 mace (2 strings) 2-3 cloves 1/2 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp cumin seeds 1 1/2 tsp coriander powder 1/2 tsp garam masala powder 1/2 tsp sugar 1/4 cup fresh cream 2 tbsp oil Salt as per taste Water as required

Instructions

1. Heat some oil in a pan. Add cumin seeds. Let it crackle.
2. Add chopped green chillies and saute it for few seconds.
3. Add chopped onions and fry them until light brown.
4. Now add green cardamom, black peppercorns, mace and cloves and saute it for a minute.
5. Add ginger-garlic paste and again saute it for few minutes until the raw aroma of the ginger and garlic goes away.
6. Add chopped tomatoes and fry them until the oil leaves the sides.
7. Add chicken and mix well. Cook for 3-4 minutes.
8. Add curd/yogurt on a low flame and keep stirring.
9. Now add red chilli powder, coriander powder, turmeric powder and salt. Mix well. Cover and cook for few minutes until the chicken is cooked properly.
10. Add chopped methi leaves, garam masala powder and sugar. You can add water if you want. Cook for another 2 minutes.
11. Add fresh cream and mix well.
12. Serve hot methi chicken with roti, parathas or naan.

Directions to prepare the recipe

1. Heat some oil in a pan. Add cumin seeds. Let it crackle.
   
2. Add chopped green chillies and saute it for few seconds.
   
3. Add chopped onions and fry them until light brown.
   
4. Now add green cardamom, black peppercorns, mace and cloves and saute it for a minute.
   
5. Add ginger-garlic paste and again saute it for few minutes until the raw aroma of the ginger and garlic goes away.
   
6. Add chopped tomatoes and fry them until the oil leaves the sides.
   
7. Add chicken and mix well. Cook for 3-4 minutes.
   
8. Add curd/yogurt on a low flame and keep stirring.
   
9. Now add red chilli powder, coriander powder, turmeric powder and salt. Mix well. Cover and cook for few minutes until the chicken is cooked properly.
   
10. Add chopped methi leaves, garam masala powder and sugar. You can add water if you want. Cook for another 2 minutes.
    
11. Add fresh cream and mix well.
    
12. Serve hot methi chicken with roti, parathas or naan.