Methi Murg - Methi Chicken - Chicken Curry With Fenugreek
Methi Murg is a simple, delicious chicken curry featuring fresh fenugreek leaves. It is easy to put together. Use this recipe to learn to make it.
- Serves: 6 persons
- 2pounds (1 kilogram) chicken cut into bite-sized pieces (we like to use pieces on the bone)
- 4tablespoons vegetable/canola/sunflower cooking oil
- 2large onions (sliced thin)
- 2large tomatoes (diced)
- 2tablespoons garlic paste
- 1tablespoon ginger paste
- 2teaspoons coriander powder
- 1teaspoon cumin powder
- ½teaspoon turmeric powder
- ½teaspoon red chili powder
- 2teaspoons garam masala powder
- Salt to taste
- 1pound (500 grams) fresh, green fenugreek leaves (washed in chopped fine)
Step 1Heat the cooking oil in a heavy bottomed pan, on medium heat.
Step 2When hot, add the onions. Sauté until the onions begin to turn a pale golden brown in color. Now remove from the oil with a slotted spoon and drain on paper towels. Turn off heat.
Step 3Grind the onions into a smooth paste (adding very little to no water) in a food processor . Once done, remove into a separate container.
Step 4Now grind the tomatoes, garlic and ginger paste together, in the food processor, into a smooth paste. Remove into a separate container and keep aside for later use.
Step 5Heat the oil left over from frying the onions, again and add the onion paste. Sauté for 2 to 3 minutes.
Step 6Now add the tomato paste and all the powdered spices, including the garam masala . Mix well.
Step 7Sauté the resulting masala (onion-tomato-spice mixture) until the oil begins to separate from it. This can take up to 10 minutes to happen.
Step 8Now add the chicken pieces to the masala, season with salt to taste and stir to fully coat the chicken pieces with the masala. Sauté till the chicken is browned well.
Step 9Now is the time to add the fenugreek leaves and stir well.
Step 10Add 1/2 a cup of hot water to the pan, stir to mix well, simmer the heat and cover the pan. Cook till the chicken is tender. You will need to keep checking on the chicken as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.
Step 11When the chicken is cooked, serve with hot chapatis (Indian flatbread), naans (tandoor-baked Indian flatbread) or plain boiled rice.