Recipe: Tasty Fresh Methi Chicken (Murgh Curry)

Recipe: Tasty Fresh Methi Chicken (Murgh Curry) Delicious, fresh and tasty.

Fresh Methi Chicken (Murgh Curry). Methi Chicken or chicken curry with fenugreek leaves is a hearty spicy Chicken Curry with a nice flavor of fresh fenugreek leaves coming through in every bite. Here is how to make it. Weekends are usually about non-vegetarian preparations in my household.

The addition of the tadka along with the fresh spices highlights the flavors of the methi chicken curry recipe.

Murgh methi malai is a decadent and luxurious Mughlai dish prepared with chicken and fresh methi (fenugreek) greens simmered in a rich creamy curry.

Murgh stands for 'chicken', methi is 'fenugreek ' and malai is 'cream'.

You can cook Fresh Methi Chicken (Murgh Curry) using 13 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Fresh Methi Chicken (Murgh Curry)

1. You need 10 of chicken things or 4 breast.

2. Prepare 300 g of sliced onions.

3. You need 3 tbsp of fresh garlic paste.

4. Prepare 2 tbsp of ginger paste.

5. It’s 4 of fresh tomatoes.

6. You need to taste of Salt.

7. You need 2 of eggs.

8. Prepare 2 tbsp of turmeric.

9. Prepare 1 tbsp of Garam masala.

10. It’s 6 of green chillies.

11. You need 1 tbsp of cumin.

12. You need 200 g of fresh methi (fresh fenugreek leaves).

13. It’s of Oil for frying the chicken.

The earthy, bitter taste of fenugreek greens complements the chicken exceptionally well.

The methi chicken is made using onion paste, yogurt, methi leaves…No tomatoes have been used.

It is in the form of a gravy … Without using dahi or curd the use of methi does not taste good and therefore in order to get the right flavors of methi use of dairy products such as malai, yogurt or cream is essential.

Today I am here with Methi Chicken Recipe.

Fresh Methi Chicken (Murgh Curry) step by step

1. Chop the chicken thighs in to medium sized pieces or diced the chicken breast (if using the breast instead chicken thighs..

2. Marinate the chicken with eggs, salt, 1 tbsp turmeric and garlic. Leave it in the fridge for 2 hours..

3. Prepare the stuff for masala by slicing the onions, grated garlic, ginger and chopped green chillies..

4. Heat up one cup of oil and fry the marinated chicken. Once fried, take the chicken out of the oil and place in to clean dish..

5. Drain some of the oil and leave 2 tbsp oil in the same dish to cook the masala. Sauté the cumin seeds, garlic until brown. Add sliced onions. Cook the onions until oil starts to separate..

6. Add chopped tomatoes, ginger, chillies and salt. Cook it for 20 mins on medium heat. Keep stirring after 5 mins. Add turmeric and 1/2 cup water..

7. Once the gravy cooked to nice consistency, add fresh Methi. Cook it for further 5-10 mins..

8. Add chicken. Mix it together till the masala coated nicely to the chicken..

9. Garnish with fresh coriander. Serve with Rice and Naan..

This Chicken Curry is made with fresh fenugreek leaves.

I love Methi so much that we get fresh methi from the nearby Indian store often.

I regularly make methi thepla, aloo methi, methi sambar or a simple stir fry with it.

When there is leftover, I would use them to make methi chicken too.

Murgh Methi (Chicken Methi) is an all time favorite curry at my home.