Chicken with Fresh Fenugreek Leaves (Methi Murgh)

Staff Writer
Chicken with Fresh Fenugreek Leaves (Methi Murgh)
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
892
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.

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.

Nutritional Facts

Total Fat
50g
77%
Sugar
3g
N/A
Saturated Fat
12g
59%
Cholesterol
170mg
57%
Protein
64g
100%
Carbs
59g
20%
Vitamin A
130µg
14%
Vitamin B12
0.7µg
11.7%
Vitamin B6
1mg
75%
Vitamin C
103mg
100%
Vitamin D
0.5µg
0.1%
Vitamin E
3mg
16%
Vitamin K
11µg
14%
Calcium
215mg
22%
Fiber
24g
96%
Folate (food)
78µg
N/A
Folate equivalent (total)
78µg
19%
Iron
33mg
100%
Magnesium
238mg
60%
Monounsaturated
21g
N/A
Niacin (B3)
18mg
88%
Phosphorus
637mg
91%
Polyunsaturated
9g
N/A
Potassium
1371mg
39%
Riboflavin (B2)
0.6mg
38.1%
Sodium
929mg
39%
Thiamin (B1)
0.5mg
31.9%
Trans
0.3g
N/A
Zinc
6mg
37%

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