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Chicken with Fresh Fenugreek Leaves (Methi Murgh) Recipe
Jul 16, 2012 @ 3:11 PM
Posted by
Daily Value: 46%
Servings: 3
High-Fiber, Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 914Daily Value: 46%
Servings: 3
High-Fiber, Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 54g | 83% |
| Saturated | 14g | 72% |
| Trans | 0g | 0% |
| Carbs | 56g | 19% |
| Fiber | 23g | 93% |
| Sugars | 0g | 0% |
| Protein | 63g | 127% |
| Cholesterol | 181mg | 60% |
| Sodium | 657mg | 27% |
| Calcium | 207mg | 21% |
| Magnesium | 229mg | 57% |
| Potassium | 1194mg | 34% |
| Iron | 33mg | 182% |
| Zinc | 5mg | 36% |
| Vitamin A | 523IU | 10% |
| Vitamin C | 8mg | 14% |
| Thiamin (B1) | 0mg | 29% |
| Riboflavin (B2) | 1mg | 36% |
| Niacin (B3) | 17mg | 86% |
| Vitamin B6 | 1mg | 69% |
| Folic Acid (B9) | 65µg | 16% |
| Vitamin B12 | 1µg | 12% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 3mg | 14% |
| Vitamin K | 4µg | 5% |
| Fatty acids, total monounsaturated | 22g | 0% |
| Fatty acids, total polyunsaturated | 9g | 0% |
Have a question about the nutrition data? Let us know.
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Prerna Singh
I'd like to share with you a recipe for methi chicken (chicken cooked with fresh fenugreek leaves). It's one of my dad's recipes which I absolutely love and is so simple to make. As long as you have fenugreek leaves and some chicken you will not have to run to the grocery store, I promise you that. So enjoy! Serve with naan or roti.
See all chicken recipes.
INGREDIENTS
- 1 tablespoon grated ginger*
- 1 tablespoon grated garlic
- 1/2 teaspoon turmeric
- 1 teaspoon fenugreek seeds (optional)
- 1 1/2 tablespoons ground coriander
- 2-3 Thai green chiles, slit down the center
- Salt, to taste
- 1 1/2 pounds cut-up, bone-in chicken**
- 2 tablespoons vegetable oil
- 1 tablespoon ghee (optional)
- 1 1/2 cups fresh fenugreek leaves, chopped
- 1/2 cup cherry tomatoes
DIRECTIONS
In a large bowl, mix together ginger, garlic, turmeric, fenugreek seeds, if using, coriander, and chiles. Season with salt, to taste. Add the chicken. Rub everything together well. Cover and marinate in the refrigerator for at least 2 hours or overnight.
When ready to cook the chicken, heat the oil and ghee, if using, in a heavy-bottomed pan with a lid. Add the chicken. Sauté the chicken and cook over medium heat until cooked halfway through. Add the fenugreek leaves. Mix well, cover, and cook until a meat thermometer inserted into the center of the chicken without touching the bone reads 165 degrees. Stir occasionally, scraping the sides if they stick.
Toward the last 5 minutes of cooking, add the tomatoes. Season with salt, to taste, and add up to ½ cup water if the curry is too thick. Cook uncovered, stirring occasionally, over medium-high heat. Once the tomatoes soften and the chicken is cooked through and slightly browned on the sides, remove from the heat and serve.
Recipe Details
Click here to see more recipes from Indian Simmer.
Servings: 3Cuisine: Indian
Notes and Substitutions:
*Note: As a shortcut, you can also substitute 2 tablespoons ready-made ginger-garlic paste for the grated ginger and garlic, though fresh tastes better.
**Note: You can use any part and adjust the cooking time accordingly.
