Methi Murgh

Chicken curry cooked with fenugreek leaves, green chilli and black pepper

A classic Indian recipe with fresh fenugreek leaves as well as dried fenugreek. The fresh variety is also great in flatbreads and stir-fried dishes. Dried fenugreek also known as ‘Kasoori Methi’ is great in curries and lends so much flavour. It’s one of the ingredients in my Butter Chicken recipe too.

I have used ghee for this recipe for a wonderful nutty rich flavour to the curry although f. This isn’t a soupy gravy but one that coats the chicken well. There isn’t any additional water added to this recipe as the chicken and the additional yoghurt does lend the required moisture. If you prefer a little more gravy feel free to add 50mls to the pan at the end while the curry is simmering.

Method

  1. In a large mixing bowl add the marinade ingredients. Mix well and add the chicken to this and coat the pieces in the spiced yoghurt. Leave to marinate for an hour or overnight preferably.

  2. Grind the garlic, ginger and green chilli in a blender with a splash of water and set aside.
    Heat the ghee in a large nonstick sauce pan over a medium heat. Add cumin seeds and cardamom pods. Fry for a few seconds as they release their flavour in the oil.

  3. Add the onions and fry for 7-8 minutes. It will begin to change colour and release its moisture. Add the garlic ginger chilli paste and fry for 1 minute stirring well. Add the chilli powder and stir well.

  4. Now add the marinated chicken along with any leftover marinade. Turn the heat up slightly and stir well sealing the pieces as they cook for 6-7 minutes. Season to taste.

  5. Lower the heat and simmer for 20 minutes with a lid on. Stir half way through making sure it doesn’t stick to the bottom of the pan adding a splash of water only if required.

  6. Add the fresh and dried methi/ fenugreek leaves and stir simmering for 5 minutes. If you want a little more gravy add 50mls water. Serve warm with pulao or naan.

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