Chicken with Fresh Fenugreek Leaves (Methi Murgh)

Chicken with Fresh Fenugreek Leaves (Methi Murgh)
Staff Writer
Chicken with Fresh Fenugreek Leaves (Methi Murgh)
Prerna Singh

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.

See all chicken recipes.

3
Servings
789
Calories Per Serving
Deliver Ingredients

Notes

*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.

Ingredients

  • 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

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.

Nutritional Facts

Total Fat
22g
31%
Sugar
16g
18%
Saturated Fat
4g
17%
Cholesterol
19mg
6%
Carbohydrate, by difference
122g
94%
Protein
29g
63%
Vitamin C, total ascorbic acid
190mg
100%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
184mg
18%
Choline, total
2mg
0%
Fiber, total dietary
6g
24%
Folate, total
12µg
3%
Iron, Fe
5mg
28%
Magnesium, Mg
13mg
4%
Niacin
3mg
21%
Phosphorus, P
168mg
24%
Selenium, Se
4µg
7%
Sodium, Na
2319mg
100%
Water
191g
7%
Zinc, Zn
1mg
13%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.