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Methi Chicken Curry

Methi Chicken Curry [Methi Murg]

Jyoti Behrani
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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian, North Indian
Servings 4
Calories 522 kcal

Ingredients
  

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
  • ½ teaspoon Kashmiri chili powder
  • 2 tablespoon oil
  • ½ teaspoon freshly squeezed lemon juice
  • salt to taste

INGREDIENTS FOR THE CURRY

Instructions
 

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.
  • 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.

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.
  • 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.
  • 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.

Notes

  1. Traditionally, methi chicken is served with roti, paratha, or naan. Therefore, the consistency of this dish is slightly thick.
  2. Adjust the spiciness as per taste.
  3. Lemon juice may be substituted in place of dry mango powder.
  4. This recipe can also be made using dry fenugreek leaves, ¼ cup of dry leaves, soaked in water for 5-10 min, drain and use it in the recipe.

Nutrition

Nutrition Facts
Methi Chicken Curry [Methi Murg]
Amount per Serving
Calories
522
% Daily Value*
Fat
 
41
g
63
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
10
g
Monounsaturated Fat
 
20
g
Cholesterol
 
130
mg
43
%
Sodium
 
212
mg
9
%
Potassium
 
470
mg
13
%
Carbohydrates
 
13
g
4
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
36
g
72
%
Vitamin A
 
339
IU
7
%
Vitamin C
 
10
mg
12
%
Calcium
 
305
mg
31
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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KEYWORD

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