Methi Murgh is one of my dad’s recipes which I absolutely love and is so simple to make. As long as you have fenugreek leaves and some chicken you will not have to run to the grocery store, I promise you that.
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Methi Murgh
- Total Time: 85 minutes
- Yield: 4-6 servings 1x
Description
Methi Murgh is a flavorful Indian dish featuring tender chicken cooked with aromatic fresh fenugreek leaves, creating a delightful and comforting meal.
Ingredients
- 1 1/2 lb (680 g) chicken, cut into pieces
- 1 1/2 cups (360 ml) fresh fenugreek leaves, chopped
- 1 tsp fenugreek seeds (optional)
- 1 tbsp ginger, grated
- 1 tbsp garlic, minced
- 1 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp red chili powder
- Salt, to taste
- 3 tbsp (45 ml) oil
- 1 cup (240 ml) onions, finely chopped
- 1 cup (240 ml) tomatoes, chopped
- 1/2 cup (120 ml) yogurt, whisked
- 1/2 cup (120 ml) water
Instructions
- Wash the chicken thoroughly and set aside.
- In a mixing bowl, combine ginger, garlic, turmeric, fenugreek seeds, coriander powder, chili powder, and salt. Add the chicken pieces and rub the mixture well into the chicken. Cover and let it marinate for at least 30 minutes.
- Heat oil in a large pan over medium heat. Add the onions and sauté until they are golden brown, about 8-10 minutes.
- Add the tomatoes to the pan and cook until they soften, about 5 minutes.
- Add the marinated chicken to the pan and cook on high heat for 5-7 minutes, stirring occasionally, until the chicken is browned.
- Reduce the heat to medium and add the chopped fenugreek leaves. Stir well to combine.
- Add the whisked yogurt and water, mix well, and cover the pan. Cook for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
- Adjust seasoning with salt if needed. Serve hot with rice or Indian bread.
Notes
- If fenugreek seeds are unavailable, you can omit them without losing much flavor.
- Serve with rice or Indian bread like naan or roti for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently before serving.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 22
- Carbohydrates: 10
- Fiber: 3
- Protein: 28
- Cholesterol: 80
If You Liked This Recipe, You’ll Love These
- Southwest Chicken Power Bowl
- Chicken Shawarma in the Oven
- Kolkata-Style Spicy Chili Chicken
- Quick Chicken Curry
Frequently Asked Questions
Can I skip the fenugreek seeds?
Yes. The recipe lists 1 tsp of fenugreek seeds as optional, and the notes confirm you can omit them without losing much flavor. The fresh fenugreek leaves (1½ cups) provide the primary flavor of the dish.
How long does the chicken need to marinate?
The recipe calls for at least 30 minutes of marinating in the spice mixture of ginger, garlic, turmeric, coriander powder, chili powder, and salt. A longer marinate will deepen the flavor, but 30 minutes is the stated minimum before the chicken goes into the pan. 
How long do leftovers keep?
The notes say leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving to avoid drying out the chicken.
