Methi Murgh | Fenugreek Chicken
 
Prep time
Cook time
Total time
 
A fragrant chicken curry prepared in an aromatic, rich fenugreek gravy.
Author:
Serves: 6
Ingredients
  • 2 lbs chicken
  • 1 cup fenugreek leaves, chopped; fresh or frozen
  • 2 cup onions, chopped finely
  • ½ cup tomatoes, chopped
  • ½ cup tomato purée
  • 1 cup plain yogurt
  • 1 tablespoon ginger garlic paste
  • 2 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • 1 Indian green chili, slit
  • ½ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • ¼ teaspoon nigella seeds
  • ¼ teaspoon garam masala
  • 1 cassia cinnamon stick
  • 4 cloves
  • 2 teaspoon salt, adjust to taste
  • 2 tablespoon + 1 teaspoon cooking oil of choice or ghee
Method
  1. Wash the chicken, drain the water and keep it aside.
  2. In a large bowl mix the yogurt and half of the following ingredients: ginger garlic paste, coriander powder, turmeric, red chili powder and salt. Add a teaspoon of oil and mix ingredients throughly. Add the chicken and mix until coated.
  3. Line a baking dish or tray with foil and pre heat the oven to 450F.
  4. If using fresh fenugreek/methi, clean, wash, chop and set aside. If using frozen, remove from freezer set aside.
  5. On medium heat, warm oil or ghee in a deep pan. Once hot add the cloves, cumin, cassia cinnamon, fennel and nigella seeds. As they start to sputter add in the chopped onions and split green chili.
  6. Cook on medium heat, reducing the onions as they release their water.
  7. Once the oven is heated to 450F, transfer the chicken on the baking tray and bake for 15 minuets.
  8. Meanwhile, once the onions have reduced, add the chopped tomatoes, tomato purée and remaining ginger garlic paste. Mix well and add in the fenugreek/methi.
  9. Cover and let cook for 3-4 minutes, as the tomatoes release their juices.
  10. Uncover and add the remaining turmeric, coriander powder, cumin powder, red chili powder, and salt. Mix well and cover again.
  11. Remove the chicken from the oven once par baked and immediately add to your fenugreek curry, juices and all. Mix and let cook on medium heat for 15-18 minuets covered and 15 minutes uncovered.
  12. Taste for salt and add if needed. If the gravy has thickened too much you can add ½ cup of hot water and mix well. Add the garam masala and turn off heat.
  13. Garnish with fresh cilantro and serve hot with roti, naan or rice.
Recipe by Love Laugh Mirch at https://lovelaughmirch.com/methi-murgh-fenugreek-chicken/