Methi Murg AKA Fenugreek leaves cooked with chicken.

👉 It may be tricky to find fresh fenugreek leaves in a supermarket but dry fenugreek leaves will work perfectly well too. (Careful that you don’t over cook the methi or your curry will turn bitter. )

Ingredients

500 gm diced chicken
3 tbsp. oil
1 tsp. cumin seeds
2 medium onions, finely chopped
1 fresh green chilli
1 tbsp. ginger and garlic paste
3 tomatoes, blanched, skinned and blended to a purée
1 tsp. ground coriander
1 tsp. ground cumin
1/4 tsp. ground turmeric
1/2 tbsp. red chilli powder
Salt to taste (approx. 1 tsp)
50ml beaten yogurt
200ml water
2 tbsp dry fenugreek leaves (kasuri methi leaves) OR 100gm fresh fenugreek leaves
Garnish with fresh coriander

Method

1. Heat the oil in a heavy bottomed pan.

2. Add the cumin seeds, onion, and green chilli. Cook on low-medium heat until the onions turn light brown.

3. Add the ginger and garlic paste. Sauté for a min until cooked.

4. Add the puréed tomato, ground coriander, ground cumin, ground turmeric, red chilli powder and salt. Mix well. Add 2 tbsps. of water to loosen the mixture. Cover and cook for 5 mins until the oil starts to separate.

5. Add the diced chicken. Mix well to coat the chicken with the spiced mixture.

6. Add 200ml water, mix well and bring to a boil. Cover and cook on low heat for 15 mins.

7. Add the beaten yogurt and fenugreek leaves, mix well. Cover and simmer on very low heat for 5 mins until the oil rises to the top. (10 mins if you are using fresh fenugreek leaves)

8. Garnish with fresh coriander.

9. Enjoy with steaming hot white rice!