Methi chicken |Methi Murgh | Punjabi Chicken curry with Fenugreek leaves

Sundays being non veg days mostly i end up in making chicken .

last sunday I made methi chicken  ie chicken with fresh methi (fenugreek leaves) & the taste was just ausome.Simple, yet delicious, Methi Murg is also easy to put together.

Its definitely a rich creamy & delicious dish which you can make  during special occasions.The fresh Methi (fenugreek) leaves add a lovely, earthy flavor to this dish. You can also use dried fenugreek if you don't have fresh leaves .

You can use methi leaves grown at your home pls check  here to find out how to grow methi at home

Methi Murg is served with plain rice, chapati ,roti and a salad.i adapted this recipe from sailus food.

 

 

before we proceed to recipe let me tell you about methi chicken .

 A legendary recipe from Punjab.This recipe is easy to cook and great in taste, as well as looks and texture.Chicken cooked with methi or fenugreek leaves, a signature North Indian dish that goes well with any Indian bread.

 

 

Ingredients:

 

 

 Chicken marination
250gm boneless chicken, washed and cut into medium sized pieces
Red chilly powder 2tsp
Coriander powder1tsp
 Garam masala powder 1/2tsp
 Turmeric powder 1/8tsp
 Ginger&garlic paste 11/2tsp
 Yogurt/dahi 2tsp
  Salt 1tsp

 Other ingredients
1 cup packed fresh methi leaves, add little salt+water, keep aside for 15 mts and squeeze out water
2 medium onions, sliced,

1 tsp green chilli paste (2-3 green chillis)

 

3/4 tbsp ginger garlic paste

  

2 tomato, pureed

  

1/4 cup yogurt/curd

  

large pinch turmeric pwd

  

1 tsp red chilli pwd

  

1 tsp coriander pwd

  

1/2 tsp cumin pwd

  

garam masala powder

  

salt to taste

  

7-8 cashewnuts, soak in warm water

  

2 tbsps oil

 

 

  

Method:

 

1.Clean and cut the chicken to bite size pieces and marinate with the ingredients given for marination.Mix it well and refrigerate for an hour or more.

 

2. Heat oil in kadhai add the onions. Sauté till 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.

 Grind the onions into a smooth paste  along with soaked cashew &  curd (yogurt) in a food processor. Once done, remove into a separate container.

 

 

3.Heat 2 tbsp oil in a kadhai,add ginger garlic paste and green chilli paste and saute for 3-4 mts. Add turmeric pwd, red chilli pwd, cumin pwd and coriander pwd and combine.





4 Add the tomato puree and cook for 2 minutes. Add the onion-curd cashew paste and cook for another 3 mts. add the methi leaves and saute for 7-8 mts



 5 Add the chicken pieces and combine well. Cook on medium high flame for 3-4 mts. Reduce flame, place lid and let the chicken cook till three fourth done.

 

 6 lastly add garam masala  and  combine well. Add few tbsps of water to adjust the consitency of curry. Cook covered till the chicken turns soft and you get the gravy consistency of your choice. It should be a thick creamy gravy.

 

 

 7 Turn off heat and serve hot with white rice, biryani, flavored rice or rotis.

 

Medicinal use of methi

•  Methi leaves has a cooling effect on the body, as it contains lot of fibre, it is known to ease out constipation.
• Methi is reach in Iron, vitamin C and K.
• Consumption of fenugreek leaves restores excellent digestion abilities.
• Methi leaves also lower type-1 and type-2 diabetes.
•  It lowers serum cholesterol, triglyceride, and low-density lipoprotein.