Chicken with Fresh Fenugreek Leaves (Methi Murgh)
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.
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*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.
- 1 Tablespoon grated ginger*
- 1 Tablespoon grated garlic
- 1/2 Teaspoon turmeric
- 1 Teaspoon fenugreek seeds (optional)
- 1 1/2 Tablespoon ground coriander
- 2 -3 Thai green chiles, slit down the center
- Salt, to taste
- 1 1/2 Pound cut-up, bone-in chicken**
- 2 Tablespoons vegetable oil
- 1 Tablespoon ghee (optional)
- 1 1/2 Cup fresh fenugreek leaves, chopped
- 1/2 Cup cherry tomatoes
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.