Methi murgh (Indian fenugreek chicken)

    Methi murgh (Indian fenugreek chicken)

    (3)
    11saves
    55min


    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.

    Ingredients
    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

    Method
    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

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

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (3)

    by
    12

    Great, very easy and healthy (especially with skin removed). I did not have methi leaves so I used spinach instead. I also did not use all the read pepper. Thanks!  -  18 May 2010  (Review from Allrecipes US | Canada)

    by
    2

    I used boneless breasts and fenugreek powder. Very good! Boyfriend said he could eat it all night long.  -  08 Nov 2011  (Review from Allrecipes US | Canada)

    by
    0

    Thank you. I really loved this healthy and simple recipe. I did not have a pressure cooker but cooked it in a pan with closed lid and it came out great. Also I did not have fresh fenugreek so I used fresh spinach as suggested in a review. Overall a healthy and easy recipt  -  21 Jun 2015  (Review from Allrecipes US | Canada)

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