Delicious Methi Chicken Curry - Murgh Methi Curry Recipe
A non-veg North Indian Recipes recipe with boneless chicken - cut into pieces, methi leaves (fenugreek leaves) - roughly chopped, onions - finely sliced. Ready in 1h 40m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
34 steps- 1
To begin making Methi Chicken Curry recipe, firstly clean the chicken and wash thoroughly in sufficient water
boneless chicken - cut into pieces(300 grams)methi leaves (fenugreek leaves) - roughly chopped(1 cup)teaspoons kasuri methi (dried fenugreek leaves)(2) - 2
Drain the water from chicken and cut into medium sized pieces
boneless chicken - cut into pieces(300 grams) - 3
Keep them aside
- 4
Add garlic, ginger, green chillies and the coriander leaves into a mixer grinder and grind them into a paste using very little water
boneless chicken - cut into pieces(300 grams)methi leaves (fenugreek leaves) - roughly chopped(1 cup)cloves garlic(10)inch ginger(2)green chilli(2)coriander (dhania) leaves(1/4 cup)red chilli powder(1 teaspoon)teaspoons coriander powder (dhania)(2)bay leaves (tej patta)(1)coriander (dhania) leaves - finely chopped - 5
Keep it aside
- 6
Take a bowl and add curd, half of the green paste that we made above and half of the turmeric powder
curd (dahi / yogurt)(1 cup)green chilli(2)turmeric powder (haldi)(1 teaspoon)red chilli powder(1 teaspoon)teaspoons garam masala powder - adjustable(1)teaspoons coriander powder (dhania)(2) - 7
Mix it well
- 8
Next add the chicken pieces into the bowl and coat the chicken with this coriander, ginger and garlic mixture
boneless chicken - cut into pieces(300 grams)cloves garlic(10)inch ginger(2)coriander (dhania) leaves(1/4 cup)teaspoons coriander powder (dhania)(2)coriander (dhania) leaves - finely chopped - 9
Once it is done, keep the chicken aside to marinate for about an hour
boneless chicken - cut into pieces(300 grams) - 10
The next step is to make the gravy for the methi chicken curry
boneless chicken - cut into pieces(300 grams)methi leaves (fenugreek leaves) - roughly chopped(1 cup)teaspoons kasuri methi (dried fenugreek leaves)(2) - 11
Heat oil in a heavy bottomed pan over medium heat
- 12
Once the oil is hot, add the sliced onions and saute adding a pinch salt to speed up the caramelization (browning)
onions - finely sliced(3)inch ginger(2)sunflower oil - to fry the onions(1 tablespoon)inch cinnamon stick (dalchini)(1) - 13
Keep stirring on low to medium heat constantly till the onions are lightly browned
onions - finely sliced(3)sunflower oil - to fry the onions(1 tablespoon) - 14
The caramelised onions impart a delicious flavour to the Methi Chicken Curry
boneless chicken - cut into pieces(300 grams)methi leaves (fenugreek leaves) - roughly chopped(1 cup)onions - finely sliced(3)teaspoons kasuri methi (dried fenugreek leaves)(2)sunflower oil - to fry the onions(1 tablespoon) - 15
Turn off the heat and keep these onions aside to cool down a bit
onions - finely sliced(3)sunflower oil - to fry the onions(1 tablespoon) - 16
When cooled down, grind to a fine paste in a mixer grinder
- 17
Heat oil into the same pan over medium heat
boneless chicken - cut into pieces(300 grams) - 18
Add the whole spices mentioned for tempering which includes cloves, cinnamon stick, cardamom, black peppercorn and bay leaves
methi leaves (fenugreek leaves) - roughly chopped(1 cup)cloves garlic(10)coriander (dhania) leaves(1/4 cup)cloves (laung)(2)inch cinnamon stick (dalchini)(1)cardamom (elaichi) pods/seeds(2)whole black peppercorns(1 teaspoon)bay leaves (tej patta)(1)coriander (dhania) leaves - finely chopped - 19
Saute until the aromas of the spices wafts in the air
- 20
Next add the remaining green coriander paste, the caramelized onion paste and stir for a couple of minutes
green chilli(2)coriander (dhania) leaves(1/4 cup)teaspoons coriander powder (dhania)(2)coriander (dhania) leaves - finely chopped - 21
Now add the remaining turmeric powder and the chopped tomatoes
methi leaves (fenugreek leaves) - roughly chopped(1 cup)tomatoes - finely chopped(2)turmeric powder (haldi)(1 teaspoon)red chilli powder(1 teaspoon)teaspoons garam masala powder - adjustable(1)teaspoons coriander powder (dhania)(2)coriander (dhania) leaves - finely chopped - 22
Saute and cover the pan with a lid and cook until the tomatoes turn soft
tomatoes - finely chopped(2) - 23
Once the tomatoes are soft, add the red chilli powder, coriander powder, garam masala powder and mix well
tomatoes - finely chopped(2)green chilli(2)coriander (dhania) leaves(1/4 cup)turmeric powder (haldi)(1 teaspoon)red chilli powder(1 teaspoon)teaspoons garam masala powder - adjustable(1)teaspoons coriander powder (dhania)(2)coriander (dhania) leaves - finely chopped - 24
Add the chopped methi leaves and saute till the leaves become soft
methi leaves (fenugreek leaves) - roughly chopped(1 cup)tomatoes - finely chopped(2)coriander (dhania) leaves(1/4 cup)teaspoons kasuri methi (dried fenugreek leaves)(2)bay leaves (tej patta)(1)coriander (dhania) leaves - finely chopped - 25
At this stage, add the marinated chicken with the entire marinade and saute on high flame for 2 to 3 minutes
boneless chicken - cut into pieces(300 grams) - 26
When the chicken changes colour, add a cup of water and bring the mixture to a boil
boneless chicken - cut into pieces(300 grams) - 27
Add salt to taste
- 28
Cover and cook the Methi Chicken Curry on medium heat stirring occasionally
boneless chicken - cut into pieces(300 grams)methi leaves (fenugreek leaves) - roughly chopped(1 cup)teaspoons kasuri methi (dried fenugreek leaves)(2) - 29
It will take about 20 minutes to cook the chicken to perfection
boneless chicken - cut into pieces(300 grams) - 30
When the chicken is fully cooked, add the kasuri methi and check seasoning
boneless chicken - cut into pieces(300 grams)methi leaves (fenugreek leaves) - roughly chopped(1 cup)teaspoons kasuri methi (dried fenugreek leaves)(2) - 31
Adjust salt and other spices if desired
- 32
Cook uncovered on high flame for a few more minutes to thicken the Methi Chicken gravy
boneless chicken - cut into pieces(300 grams)methi leaves (fenugreek leaves) - roughly chopped(1 cup)teaspoons kasuri methi (dried fenugreek leaves)(2) - 33
Once the gravy thickens, turn off the heat, transfer to a serving bowl and garnish it with coriander leaves
methi leaves (fenugreek leaves) - roughly chopped(1 cup)coriander (dhania) leaves(1/4 cup)teaspoons coriander powder (dhania)(2)bay leaves (tej patta)(1)coriander (dhania) leaves - finely chopped - 34
Serve Methi Chicken Curry Recipe along with Tawa Paratha, Tomato Onion and Cucumber Raita and Jeera Rice for a weekend dinner along with your friends and family
boneless chicken - cut into pieces(300 grams)methi leaves (fenugreek leaves) - roughly chopped(1 cup)teaspoons kasuri methi (dried fenugreek leaves)(2)
Rate this recipe
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Delicious Methi Chicken Curry - Murgh Methi Curry Recipe
A non-veg North Indian Recipes recipe with boneless chicken - cut into pieces, methi leaves (fenugreek leaves) - roughly chopped, onions - finely sliced. Ready in 1h 40m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
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Directions
34 steps- 1
To begin making Methi Chicken Curry recipe, firstly clean the chicken and wash thoroughly in sufficient water
boneless chicken - cut into pieces(300 grams)methi leaves (fenugreek leaves) - roughly chopped(1 cup)teaspoons kasuri methi (dried fenugreek leaves)(2) - 2
Drain the water from chicken and cut into medium sized pieces
boneless chicken - cut into pieces(300 grams) - 3
Keep them aside
- 4
Add garlic, ginger, green chillies and the coriander leaves into a mixer grinder and grind them into a paste using very little water
boneless chicken - cut into pieces(300 grams)methi leaves (fenugreek leaves) - roughly chopped(1 cup)cloves garlic(10)inch ginger(2)green chilli(2)coriander (dhania) leaves(1/4 cup)red chilli powder(1 teaspoon)teaspoons coriander powder (dhania)(2)bay leaves (tej patta)(1)coriander (dhania) leaves - finely chopped - 5
Keep it aside
- 6
Take a bowl and add curd, half of the green paste that we made above and half of the turmeric powder
curd (dahi / yogurt)(1 cup)green chilli(2)turmeric powder (haldi)(1 teaspoon)red chilli powder(1 teaspoon)teaspoons garam masala powder - adjustable(1)teaspoons coriander powder (dhania)(2) - 7
Mix it well
- 8
Next add the chicken pieces into the bowl and coat the chicken with this coriander, ginger and garlic mixture
boneless chicken - cut into pieces(300 grams)cloves garlic(10)inch ginger(2)coriander (dhania) leaves(1/4 cup)teaspoons coriander powder (dhania)(2)coriander (dhania) leaves - finely chopped - 9
Once it is done, keep the chicken aside to marinate for about an hour
boneless chicken - cut into pieces(300 grams) - 10
The next step is to make the gravy for the methi chicken curry
boneless chicken - cut into pieces(300 grams)methi leaves (fenugreek leaves) - roughly chopped(1 cup)teaspoons kasuri methi (dried fenugreek leaves)(2) - 11
Heat oil in a heavy bottomed pan over medium heat
- 12
Once the oil is hot, add the sliced onions and saute adding a pinch salt to speed up the caramelization (browning)
onions - finely sliced(3)inch ginger(2)sunflower oil - to fry the onions(1 tablespoon)inch cinnamon stick (dalchini)(1) - 13
Keep stirring on low to medium heat constantly till the onions are lightly browned
onions - finely sliced(3)sunflower oil - to fry the onions(1 tablespoon) - 14
The caramelised onions impart a delicious flavour to the Methi Chicken Curry
boneless chicken - cut into pieces(300 grams)methi leaves (fenugreek leaves) - roughly chopped(1 cup)onions - finely sliced(3)teaspoons kasuri methi (dried fenugreek leaves)(2)sunflower oil - to fry the onions(1 tablespoon) - 15
Turn off the heat and keep these onions aside to cool down a bit
onions - finely sliced(3)sunflower oil - to fry the onions(1 tablespoon) - 16
When cooled down, grind to a fine paste in a mixer grinder
- 17
Heat oil into the same pan over medium heat
boneless chicken - cut into pieces(300 grams) - 18
Add the whole spices mentioned for tempering which includes cloves, cinnamon stick, cardamom, black peppercorn and bay leaves
methi leaves (fenugreek leaves) - roughly chopped(1 cup)cloves garlic(10)coriander (dhania) leaves(1/4 cup)cloves (laung)(2)inch cinnamon stick (dalchini)(1)cardamom (elaichi) pods/seeds(2)whole black peppercorns(1 teaspoon)bay leaves (tej patta)(1)coriander (dhania) leaves - finely chopped - 19
Saute until the aromas of the spices wafts in the air
- 20
Next add the remaining green coriander paste, the caramelized onion paste and stir for a couple of minutes
green chilli(2)coriander (dhania) leaves(1/4 cup)teaspoons coriander powder (dhania)(2)coriander (dhania) leaves - finely chopped - 21
Now add the remaining turmeric powder and the chopped tomatoes
methi leaves (fenugreek leaves) - roughly chopped(1 cup)tomatoes - finely chopped(2)turmeric powder (haldi)(1 teaspoon)red chilli powder(1 teaspoon)teaspoons garam masala powder - adjustable(1)teaspoons coriander powder (dhania)(2)coriander (dhania) leaves - finely chopped - 22
Saute and cover the pan with a lid and cook until the tomatoes turn soft
tomatoes - finely chopped(2) - 23
Once the tomatoes are soft, add the red chilli powder, coriander powder, garam masala powder and mix well
tomatoes - finely chopped(2)green chilli(2)coriander (dhania) leaves(1/4 cup)turmeric powder (haldi)(1 teaspoon)red chilli powder(1 teaspoon)teaspoons garam masala powder - adjustable(1)teaspoons coriander powder (dhania)(2)coriander (dhania) leaves - finely chopped - 24
Add the chopped methi leaves and saute till the leaves become soft
methi leaves (fenugreek leaves) - roughly chopped(1 cup)tomatoes - finely chopped(2)coriander (dhania) leaves(1/4 cup)teaspoons kasuri methi (dried fenugreek leaves)(2)bay leaves (tej patta)(1)coriander (dhania) leaves - finely chopped - 25
At this stage, add the marinated chicken with the entire marinade and saute on high flame for 2 to 3 minutes
boneless chicken - cut into pieces(300 grams) - 26
When the chicken changes colour, add a cup of water and bring the mixture to a boil
boneless chicken - cut into pieces(300 grams) - 27
Add salt to taste
- 28
Cover and cook the Methi Chicken Curry on medium heat stirring occasionally
boneless chicken - cut into pieces(300 grams)methi leaves (fenugreek leaves) - roughly chopped(1 cup)teaspoons kasuri methi (dried fenugreek leaves)(2) - 29
It will take about 20 minutes to cook the chicken to perfection
boneless chicken - cut into pieces(300 grams) - 30
When the chicken is fully cooked, add the kasuri methi and check seasoning
boneless chicken - cut into pieces(300 grams)methi leaves (fenugreek leaves) - roughly chopped(1 cup)teaspoons kasuri methi (dried fenugreek leaves)(2) - 31
Adjust salt and other spices if desired
- 32
Cook uncovered on high flame for a few more minutes to thicken the Methi Chicken gravy
boneless chicken - cut into pieces(300 grams)methi leaves (fenugreek leaves) - roughly chopped(1 cup)teaspoons kasuri methi (dried fenugreek leaves)(2) - 33
Once the gravy thickens, turn off the heat, transfer to a serving bowl and garnish it with coriander leaves
methi leaves (fenugreek leaves) - roughly chopped(1 cup)coriander (dhania) leaves(1/4 cup)teaspoons coriander powder (dhania)(2)bay leaves (tej patta)(1)coriander (dhania) leaves - finely chopped - 34
Serve Methi Chicken Curry Recipe along with Tawa Paratha, Tomato Onion and Cucumber Raita and Jeera Rice for a weekend dinner along with your friends and family
boneless chicken - cut into pieces(300 grams)methi leaves (fenugreek leaves) - roughly chopped(1 cup)teaspoons kasuri methi (dried fenugreek leaves)(2)
Rate this recipe
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