Methi murgh (Indian fenugreek chicken)

Methi murgh (Indian fenugreek chicken)


4 people made this

About this recipe: Fenugreek is an acquired taste. You either love it or hate it. I absolutely love it. It has an astringent flavour, with a hint of bitterness that some people find too strong. I love pairing fenugreek with chicken.


Serves: 6 

  • 4 tablespoons cooking oil
  • 1 (1.8-2.7kg) whole chicken, skinned, cut into 8 pieces
  • 1 teaspoon cumin seeds
  • 1 cinnamon stick
  • 1 black cardamom pod
  • 4 whole cloves
  • 1 large onion, thinly sliced
  • 1/2 tablespoon ginger puree
  • 1/2 tablespoon garlic puree
  • 4 green chillies, halved lengthways
  • 25g fresh spinach, chopped
  • 20g fresh fenugreek leaves, chopped
  • 1 tablespoon dried fenugreek leaves
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon cayenne or chilli pepper
  • 1 pinch salt to taste
  • 250ml water
  • 1/2 teaspoon garam masala

Prep:10min  ›  Cook:45min  ›  Ready in:55min 

  1. Heat the oil in a pressure cooker over medium heat; brown the chicken pieces evenly on all sides, about 5 minutes. Remove from cooker and set aside. Add the cumin seeds, cinnamon stick, cardamom pod, cloves, onion slices, ginger puree, garlic puree and green chillies to the pressure cooker and cook until the onions are golden brown, 5 to 7 minutes. Stir the spinach, fresh fenugreek leaves, dried fenugreek leaves, turmeric, cayenne and salt into the mixture and cook until the spinach and fenugreek leaves begin to wilt and darken in colour, about 5 minutes. Pour the water over the mixture and return the chicken pieces to the pressure cooker; bring to the boil for 2 to 3 minutes.
  2. Fasten the lid on the pressure cooker; cook until the chicken is tender, about 30 minutes. Release pressure fully and remove the lid; sprinkle the garam masala over the dish. Cook and stir until the liquid thickens, 3 to 5 minutes. Serve hot.


Fenugreek leaves can be found in Indian or South Asian shops.

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