METHI CHICKEN

    Methi Chicken is a North Indian style Chicken Curry cooked with loads of Fresh Fenugreek Leaves. Fenugreek Leaves are called Methi in hindi and hence the name of the dish.  Methi Chicken is a tasty & rich Chicken Curry with a nice flavour of fresh fenugreek leaves coming through in every bite.  Methi Chicken Curry has hidden within itself multiple layers of flavour. This is a rich, creamy textured and aromatic Chicken Curry.  Methi Chicken is a curry where Pan-seared Chicken pieces are slow cooked in a rich yogurt based spicy gravy. Methi Murg is loaded with flavours from the spices used and the red hue of the curry from Kashmiri Chilli Powder, which treats you with a perfect feast to eyes, nostrils and taste buds.
    

    Methi Leaves are the selling point of this Curry, they impart a smell unique to itself.  Traditionally, fresh Methi/Fenugreek Leaves are used while cooking this recipe.  If you cannot get hold of fresh Methi Leaves use a handful of dried ones,  Though, the fresh ones are surely going to elevate the aroma of Methi Chicken.  I do not get fresh Methi Leaves, where I live.  Have to mention here, that my trial growing Fenugreek Leaves turn out to be futile every time I try to sprout it up from Fenugreek Seeds.  But have given a try once again with all meticulous nuances of trying to sprout & grow Fenugreek Leaves.  As of today, my measures seems to be worthwhile.  Has sprouted up well into microgreens.  Yet to see whether they are going to yield me with wonderful patches of Fenugreek Leaves.  Waiting to make incredible recipes with fresh fenugreek leaves. 

    Methi Chicken is an easy recipe which can be prepared quickly and needs less ingredients. The true flavour of  Methi Murg comes from the intense flavours of the spices added in the curry and above all the strong aroma of Kasuri Methi/Fenugreek Leaves. Curd/Yogurt Base gives this curry a silky texture. Methi Chicken Curry can be served as a side dish for Roti, Naan, Paratha, Chapati, Kulcha, Batura or with steamed Basmati Rice. Goes well with Rice Dishes, Biriyanis & Pulaos too.

Cuisine - North Indian
Course - Side Dish
Difficulty - Medium
Serves - 4-6
Author - SM

Preparation Time - 25 -30 Minutes
Cooking Time - 30- 45 Minutes

For RECIPES WITH FENUGREEK LEAVES/KASURI METHI, Click here...  

HOW TO COOK METHI CHICKEN- CHICKEN CURRY WITH FENUGREEK LEAVES

METHI CHICKEN

INGREDIENTS:

For Methi Chicken:

Chicken - 500 Grams
Onion - 1 No.
Spring Onions - few Stalks
Green Chillies - 4-5 No's.
Garlic - 3-4 Cloves
Ginger - 1" Piece
Fresh Fenugreek Leaves - 2 Cups
Oil/Butter - 2-3 Tablespoons
Cumin Seeds - 1/2 Teaspoon
Fennel Seeds - 1/2 Teaspoon
Asafoetida - a Pinch

For Yogurt/Curd Base:

Curd/Yogurt - 3 Cups
Turmeric Powder - 1 Teaspoon
Red Chilli Powder - 1 Teaspoon
Kashmiri Chilli Powder - 11/2 Teaspoon
Coriander Seed Powder - 2 Teaspoons
Garam Masala - 1 Teaspoon
Sugar - 1 Tablespoon
Salt - To Taste

For Garnishing:

Kasuri Methi(Dried Fenugreek Leaves) - 1-2 Teaspoons
Spring Onions - a Few
Coriander Leaves - a handful

METHI CHICKEN

METHOD:

For Methi Chicken:

• Clean & wash Chicken Pieces and allow it to drain.
• Clean, wash and separate the leaves from the Fenugreek Leaf stalks.  Can use tiny stalks of fenugreek leaves too.
  
• Whisk Curd/Yogurt along with Turmeric Powder, Red Chilli Powder, Coriander Powder, Garam Masala and Salt.
• Whisk until well combined and leave it aside.
• Heat Oil/Butter in a Deep Pan, splutter Cumin & Fennel Seeds on a low flame.
• Add Asafoetida powder and give a quick stir.
• Immediately add the Chicken Pieces to the above and sear the Chicken pieces until the colour changes.
• Sear the Chicken Pieces on a medium flame.
• Add finely chopped Onions, Spring Onions, Green Chillies, Garlic and Ginger to the seared Chicken Pieces.
• Saute the ingredients on a low flame until Onions turn translucent.
• Pour the Yogurt/Curd Base and mix well.
• Cook this on a low flame, stirring occasionally, until the chicken pieces are well cooked, and the raw flavour goes from the Spice -Yogurt mix.
• Sprinkle water if needed.
• Now add the Fenugreek Leaves and give a quick stir.
• Cover and cook for a few minutes, or until the greens wilt and are cooked through.
  
• Cook Methi Murg until oil separates from the Curry, and it reaches the desired consistency.
• Sprinkle Sugar and give a quick stir.
  
• Garnish Methi Chicken with a few teaspoons of finely chopped Kasuri Methi(Dried Fenugreek Leaves) & Coriander Leaves.
• Serve Methi Chicken hot with Roti, Naan, Paratha, Chapati, Kulcha, Batura or with steamed Basmati Rice.
• Goes well with Rice Dishes, Biriyanis & Pulaos too.
  

 

METHI CHICKEN

NOTES:

• Can use any type of vegetable oil for the recipe. Mustard Oil gives an authentic flavour to the dish.
• Slow cooking enhances the flavour of the dish.
• Adding Kashmiri Chilli powder gives a vibrant colour with a red hue in the gravy.
• Kashmiri Chilli Powders are less spicy but have a bright red colour.
• If Kashmiri Chilli Powder is not available, use normal Dry Chilli Powder, but adjust the amount to suit your spice level.
• Can use Red food colouring to do the job, if preferred - which I would suggest not to... 
• The true flavour of Methi Murg comes from the intense flavours of Cumin, Fennel, Asafoetida & needless to say  - fresh fenugreek leaves.
• If you cannot get fresh fenugreek leaves, add about 2-3 tablespoons of dried fenugreek leaves(Kasuri Methi).  
• Adding Sugar is purely optional, but helps to balance the overall taste notes in this Curry.