Description
Methi Murgh, (chicken cooked with fresh fenugreek leaves). Its 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.
Ingredients
Scale
- 1 1/2 pounds chicken
- 1 1/2 cup fresh fenugreek leaves, chopped (1 cup fenugreek leaves for 1 lb of chicken)
- 1 teaspoon fenugreek seeds (omit if not available)
- 1 tablespoon ginger (grated)
- 1 tablespoon garlic (grated) or use 2 tablespoon ginger garlic paste, though fresh tastes better.
- 2–3 thai green chili (slit from middle)
- 1 1/2 tablespoon coriander powder
- 1/2 teaspoon turmeric
- 1/2 cup tomato
- 1 tablespoon ghee (optional)
- 2 tablespoon cooking oil
- Salt to taste
Instructions
- Wash the chicken thoroughly. Set aside.
- In a mixing bowl, mix together ginger, garlic, turmeric, fenugreek seeds, coriander powder, chili and salt. Add chicken. Rub everything well together. Cover and let it marinate for atleast 2 hours or better overnight.
- Heat ghee and oil in a heavy bottom pan with a cover. Add chicken. Saute the chicken and cook it under medium heat until its cooked half way through.
- Add fenugreek leaves. Mix well, cover and cook on medium heat until the chicken is cooked. Stir occasionally, scraping the sides if they stick.
- Towards the last 5 minutes add tomato. Adjust salt if required and upto 1/2 cup water if the curry is too thick. Cook uncovered, stirring occasionally, on a medium high heat.
- Once the tomatoes melt and the chicken is cooked and slightly browned on the sides, its ready to eat.
- Serve hot with Naan, Roti or simple pulav
- Prep Time: 15 mins
- Cook Time: 30 mins