Methi Chicken

Methi chicken or methi Murg is a flavorful, hearty dish made using fresh fenugreek leaves. Tender marinated chicken simmered in a nutty, flavorful, fenugreek curry, gives this dish a very unique flavor. This dish is easy to make and makes a scrumptious weeknight dinner!

METHI CHICKEN [METHI MURG]

Methi is the Indian name for fenugreek. Fenugreek or Methi seeds, leaves, or microgreens, are used all over the world, from curries to salads. I am a huge fan of methi, I love methi in any form. The nuttiness of the methi seeds, the sweet and nutty flavor of fresh leaves, or the earthy, slightly bitter flavor of dried fenugreek.

This Methi Chicken has a subtle flavor of fresh fenugreek leaves, in a spicy, flavorful curry. Fresh fenugreek leaves or dried leaves, known as Kasuri Methi can also be used for this recipe.

One of the best chicken curries, simple, with the subtle flavor of fresh methi leaves. 

WHAT IS METHI [FENUGREEK]

Methi or fenugreek is a spice, staple to Indian cuisine. Methi seeds and leaves (fresh and dried), both are edible. Fenugreek leaves have a distinctive sweet flavor close to maple syrup and subtle bitterness. It can be quite bitter when eaten raw but when cooked with aromatic Indian spices, it adds a depth of flavor to the dish.

SOME OF THE RECIPES USING METHI [FENUGREEK]

I like to use methi quite a bit in my cooking. Some of my family favorites are using fresh or dried fenugreek leaves are:

Sindhi Methi Aloo: Potato curry made with fresh methi leaves, ginger-garlic, green chili, and Indian aromatics. This easy aloo methi goes well with roti or paratha.

Methi Matar Pulao: A quick pilaf made with fresh fenugreek leaves, sweet peas, tomatoes, ginger, green chili, and a handful of Indian spices. The subtle flavor of fenugreek and the sweetness from peas, blend in so beautifully in this rice dish.

Sprouted Fenugreek Salad: I love to sprout methi seeds. They are a powerhouse of nutrients. Sprouted methi seeds are slightly bitter and have a nice crunch to them. One of the ways, I like to use these sprouted fenugreek seeds is in a simple salad, made with a handful of fresh ingredients, and a simple homemade salad dressing. Serve it with any dish to make it a nutrient-packed meal.

Methi Paneer: Fresh homemade paneer [Indian cottage cheese], is simmered in a flavorful, fresh fenugreek leaves curry, spiced with flavorful, aromatic Indian spices. A simple, protein-packed dish, makes a great side dish served with roti, paratha, or naan.

Methi Thepla: Healthy, and delicious Indian flatbread made with fresh fenugreek leaves or microgreens fenugreek, a combination of whole wheat flour and chickpea flour, and some spices.

Methi Dal: An Indian dal made with moong dal (petite yellow mung beans), tomatoes, ginger-garlic, green chili, some Indian spices, and sautéed fresh fenugreek leaves. Serve with rice, roti, or paratha.

Pic Shown: Methi Chicken Curry [Methi Murg]

INGREDIENTS FOR METHI CHICKEN

INGREDIENTS FOR THE MARINATE

1.5 lbs. bone-in chicken or boneless chicken thighs, cut into small pieces

⅓ cup thick yogurt

½ tablespoon ginger-garlic paste

½ teaspoon turmeric powder

2 teaspoons coriander powder

½ teaspoon dry mango powder

½ teaspoon red chili powder, adjust to taste

2 tablespoon oil

½ teaspoon Kashmiri chili powder

½ teaspoon freshly squeezed lemon juice

salt to taste

INGREDIENTS FOR THE CURRY

2 medium onions, chopped

2 green chili

1 ½ inch cinnamon stick

½ teaspoon cumin seeds

1 black cardamom

1 bay leaf

pinch of asafetida

1 cup fresh fenugreek leaves, chopped

1 cup fresh cilantro leaves, chopped

2 tablespoon oil

1 teaspoon garam masala

salt to taste

2 tablespoons water

HOW TO MAKE METHI CHICKEN

PREP FOR METHI CHICKEN

Clean the chicken, and trim the fat. For a whole chicken, cut the chicken into small pieces. For chicken thighs, cut the chicken into 2 - 2 ½ inches pieces.

In a large bowl, add all the ingredients for the marinade - yogurt, ginger-garlic paste, turmeric powder, coriander powder, red chili powder, Kashmiri chili powder, oil, freshly squeezed lemon juice, and salt to taste. Mix well.

Toss the chicken pieces into the marinade to coat evenly. Set it aside for about 30 minutes.

DIRECTIONS FOR INSTANT POT METHI CHICKEN

Turn ON SAUTE (more). When the pot displays "HOT", add oil, cumin seeds, bay leaf, cinnamon stick, and black cardamom. Allow the cumin seeds to crackle.

Add onions, a pinch of salt, and sauté for 3-5 minutes, or till the onions are light brown.

Now add marinated chicken, and sauté for 3-5 minutes or till you see some oil floating.

Add chopped fenugreek leaves, and cilantro leaves, and mix well.

Add 2 tablespoons of water, and deglaze the pot. Turn OFF SAUTE.

Turn ON PRESSURE COOK (high) for 9 minutes for boneless chicken thighs or 12 minutes for bone-in-chicken. Let pressure release naturally, around 10 minutes.

Open the lid, Adjust the consistency of the curry. If you prefer dry methi chicken turn ON SAUTE (more) and cook the curry until desired consistency.

Add garam masala, and freshly squeezed lemon juice to taste. Stir it. Garnish with a handful of fresh cilantro. Enjoy Methi Chicken with some roti, paratha, or naan.

Pic Shown: Methi Chicken Curry [Methi Murg]

DIRECTIONS FOR STOVETOP PRESSURE COOKER METHI CHICKEN

Heat the pressure cooker. Add oil, cumin seeds, bay leaf, cinnamon stick, and black cardamom. Allow the cumin seeds to crackle.

Add onions, a pinch of salt, and sauté for 3-5 minutes, or till the onions are light brown.

Now add marinated chicken, and sauté for 3-5 minutes or till you see some oil floating.

Add chopped fenugreek leaves, and cilantro leaves, and mix well.

Add 2 tablespoons of water, and deglaze the pot. Close the lid. After the first whistle, lower the heat to medium and cook for 9 minutes for boneless chicken thighs or 12 minutes for bone-in-chicken. Let pressure release naturally, around 10 minutes.

Open the lid, Adjust the consistency of the curry. If you prefer dry methi chicken turn ON the heat and cook the curry until desired consistency.

Add garam masala, and freshly squeezed lemon juice to taste. Stir it. Garnish with a handful of fresh cilantro. Enjoy Methi Chicken with some roti, paratha, or naan.

DIRECTIONS FOR STOVETOP METHI CHICKEN

Heat a large pot or a Dutch oven. Add oil, cumin seeds, bay leaf, cinnamon stick, and black cardamom. Allow the cumin seeds to crackle.

Add onions, a pinch of salt, and sauté for 3-5 minutes, or till the onions are light brown.

Now add marinated chicken, and sauté for 3-5 minutes or till you see some oil floating.

Add chopped fenugreek leaves, and cilantro leaves, and mix well.

Add 2 tablespoons of water, and deglaze the pot. Bring the curry to a boil, reduce the heat to medium-low, and cook for 15-20 minutes for boneless chicken thighs or 25-30 minutes for bone-in-chicken.

If you prefer dry methi chicken, cook the curry until desired consistency. Turn OFF the heat.

Add garam masala, and freshly squeezed lemon juice to taste. Stir it. Garnish with a handful of fresh cilantro. Enjoy Methi Chicken with some roti, paratha, or naan.

TIPS FOR DELICIOUS METHI CHICKEN

FRESH OR DRIED METHI

This recipe uses fresh methi leaves. Fresh methi leaves are mild in flavor and blend well with the chicken curry. You may use frozen methi leaves, works just fine.

Dried methi leaves or Kasuri methi, is quite strong in flavor. You can use dried methi leaves, but they will not give the same taste as fresh methi. 2-3 tablespoons of Kasuri methi in place of fresh methi can be used in this recipe.

CLEAN THE METHI LEAVES

Before using the fresh methi leaves, make sure to clean them properly. Leaves come with a lot of sand particles, and they can ruin the curry. Clean the fresh methi leaves thoroughly before cooking.

For dried methi leaves, place the Kasuri methi in a strainer and rinse it under running water, to remove any dirt.

BONE-IN OR BONELESS CHICKEN

Whole chicken cut into small pieces, boneless chicken thighs, or chicken drumsticks work fine in this recipe.

Adjust the cooking time according to the type of chicken used.

MARINATE THE CHICKEN

Do not skip the marinating process, it adds a ton of flavor to this curry. You can marinate the chicken for 30 to overnight.

I use homemade yogurt to marinate the chicken. Sour cream can also be used for marinating the chicken. Sour cream adds a creamy texture to the curry.

Some recipes even use some malai or cream for marinating the chicken. You can add a little cream for added creaminess.

DEGLAZE THE INSTANT POT [PRESSURE COOKER]

Deglaze the pot or pressure cooker before pressure cooking, to avoid any burnt message.

Use 1-2 tablespoons of water to deglaze the pot.

COOKING TIME

For Instant Pot cooking: Cook on high for 9 minutes for boneless chicken thighs or 12 minutes for bone-in-chicken. Let pressure release naturally, around 10 minutes.

For Stovetop Pressure Cooker: After the first whistle, reduce the heat to medium and cook for 9 minutes for boneless chicken thighs or 12 minutes for bone-in chicken. Let pressure release naturally, around 10 minutes.

For Stovetop cooking: Bring the curry to a boil, reduce the heat to medium-low, and cook for 20-25 minutes for boneless chicken thighs or 30-35 minutes for bone-in-chicken.

DRY METHI CHICKEN

If you like dry methi chicken, reduce the sauce to your liking. Dry methi chicken makes an excellent appetizer or enjoy it in a wrap.

QUANTITY OF METHI LEAVES

If using fresh methi leaves, I add 1 bunch or around 1-2 cups of methi leaves. For dried methi leaves, use 2-3 tablespoons for this recipe.

Pic Shown: Methi Chicken Curry [Methi Murg]

VARIATIONS TO METHI CHICKEN

ADD TOMATOES

If you like tomatoes in curry, feel free to add some. Add 1-2 medium tomatoes chopped after sautéing the onions. Cook the tomatoes till soft before adding the chicken. Follow the rest of the recipe.

CHICKEN KEEMA

Chicken keema or minced chicken can be used in place of a cut chicken. Follow the recipe as discussed, simply replace the cut chicken with minced chicken to make the methi chicken keema.

GREEN LEAFY VEGETABLES

In addition to methi leaves, other green leafy vegetables such as Palak or spinach, saag, a blend of leafy vegetables can be used. Add some leafy vegetables along with methi leaves for added flavor and nutrient value.

FREQUENTLY ASKED QUESTIONS

WHAT IS METHI

Methi is generally referred to as fresh fenugreek leaves. It is an herb with a slightly nutty, earthy flavor. It can taste bitter on its own, but when cooked with other spices and vegetables, it gives a nice subtle flavor to the dish.

Methi can be fresh or dried. The dried methi is referred to as Kasuri methi and is quite potent in flavor.

Methi can be used as a vegetable, herb, or as spice.

WHAT DOES METHI TASTE LIKE

Methi has a very distinctive flavor. Raw methi is quite bitter but when cooked it tastes nutty, sweet, and somewhat similar to maple syrup or burnt sugar.

HOW TO PREP AHEAD

Marinate the chicken. The marinated chicken stays good for up to 3 days in the refrigerator or up to 3 months in the freezer.

Clean the methi leaves. Place the methi leaves in a colander and allow all the excess water to drain properly. Alternatively, you can use a salad spinner to remove any excess water from the methi leaves.

Line an airtight container with a paper towel. Place the washed methi leaves in the airtight container. The paper towel helps absorb any excess moisture. Methi leaves will stay good for up to 3-5 days in the refrigerator.

Methi leaves can be frozen for up to 3 months. Wash and drain any excess water. Place the methi leaves in a Ziploc freezer bag and store them in the freezer. DO NOT defrost the methi leaves.

With the help of a rolling pin, slightly crush the methi leaves in the bag and use them directly into the dish.

HOW TO CLEAN FRESH METHI

It is important to clean the methi thoroughly before using it. Here's how I clean methi.

PLUCK THE TENDER STEMS

Pick the tender stems along with the methi leaves. Discard any woody, hard stems.

SOAK IN WATER

Fill a large bucket with fresh water. Add all the tender stems and methi leaves, and allow it to soak in water for 5-10 minutes. This helps settle all the sand, and dirt to the bottom of the bucket.

After 10 minutes, gather all the stems and leaves and keep them in a separate bowl. Discard the dirty water. Repeat the process till the leaves are clean and there is no more dirt settling into the bottom of the bucket.

HOW TO STORE METHI CHICKEN

Allow the chicken to cool down, and store it in an air-tight container. Methi chicken stays good for up to 5 days in the refrigerator.

CAN I FREEZE METHI CHICKEN

Allow the chicken to cool down, and store it in a freezer-safe container or Ziploc freezer bag. Methi chicken stays good for up to 3 months in the freezer.

Defrost overnight in the refrigerator, reheat and enjoy methi chicken.

SERVING SUGGESTIONS

Methi chicken when paired with simple roti or tandoori roti is my go-to way to enjoy this lip-smacking chicken curry. I like to serve some onion-green-chili-lemon salad, and a tall glass of lassi, a match made in heaven.

Methi chicken also goes well with paratha, naan, or basmati rice.

Pic Shown: Methi Chicken Curry [Methi Murg]

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