Methi Murg Recipe – How to make Methi Murg
The taste of this chicken dish was completely different from the other chicken recipes. I personally loved this recipe and would suggest you all to try this. The unique flavor of methi that comes in the curry is refreshing and delicious.
Preperation Time – 20 minutes
Cooking time – 30 Mins
Cooked by – Ujawal Singh
Cooking time – 50 minutes
Serves – 3
Type – Main Course
Ingredients to make Methi Murg
Fresh fenugreek Leaves
Half KG Chicken
6 TSP fresh curd
Coriander Powder 2 tsp
3 tsp crushed black pepper
Ginger Finely chopped
Green chillies finely chopped
Asafoetida( Just a pinch)
2 onions grated.
Cumin Seeds 1 tsp
Note – Please don’t chop the leaves, as it will make the dish a little bitter. Please don’t use the leaves stem also in the dish. We just need to use leaves un-chopped. Please use good amount of leaves for the great taste.
Method to make Methi Murg
1- Wash the Fenugreek leaves and chicken properly. Mix it both for marination.
2- Add coriander powder, Asafoetida, Salt, coriander powder, crushed black pepper, Grated Onion and curd in the chicken and Methi. Mix it all well.
3- Heat a pan, add 2 tsp oil and 2 tsp Ghee.
4- Add cumin seeds, green chillies and ginger. Cook it all well for 1 min.
5- Lower the flame completely.
6- Add marinated chicken and Fenugreek leaves. Add salt as per taste.
7- Mix it all together and keep stirring for 2 minutes.
8- Increase the flame and gently stir it for 1 more minute.
9- Cover with a lid and let it cook on a low flame for 20 minutes.
10- Check if the chicken is cooked completely. At this stage the gravy will be a little runny, if you like runny gravy you can off the flame and serve the dish.
11- If you like a thick gravy, then please increase the flame and cook the dish until excess water evaporates. Please keep stirring in intervals so that chicken doesn’t burn.
12- Once the excess water evaporates. Off the stove.
13- Serve the dish and enjoy with Chapati!