Methi Murgh – Fenugreek (Dry) Chicken
Methi/Fenugreek leaves is a herb/leafy vegetable that has a really distinct aroma and taste. It tastes bitter but imparts a beautiful flavor to any dish. It is also rich in several nutrients making it a wholesome food to be added into regular diet repertoire. It’s not always I can find fresh methi at the local Indian grocery store and also it is really time-taking to separate and clean the leaves. So, dry fenugreek leaves popularly know as ‘Kasuri Methi’ always comes to the rescue. It is less bitter but nevertheless gives an amazing color and flavor.
Whenever we cook chicken or mutton at home, we prepare it with regular spices nothing fancy but at times I like to add variety. So, this methi murgh although is not a regular dish at home, the few times I made it before, it has always been a hit. And when it comes to food I firmly believe in ‘Variety is the spice of life’ idiom!
Marinating chicken gives a fantastic taste to the dish as the chicken soaks in all the wonderful aromatic spices and breathes in all those scrumptious flavors. If I forgot to marinate the chicken at night, I at-least do it for an hour or two before cooking it. You could make this curry dry or wet based on how you marinate the chicken i.e., by using the marinade ingredients whole or blended into a paste. The curry is lightly bitter, super aromatic and distinctly flavorful.
Serve it along side basmati rice or pulao along with raita for a pleasing weekend meal! This dish is also perfect for any special occasion or get together.
Prep time: 15 mins + 1 hour for marination
Cook time: 25 -30 mins
– 3 lbs chicken ~ 1 whole chicken cut-up
– 3 tsps oil
– 1/2 tsp cumin seeds
– 4 or 5 cloves
– 1 cinnamon stick
– 3 cardamom pods (split open)
– 1 large onion – finely chopped
– 1/2 tsp ginger-garlic paste
– 1/4th tsp turmeric
– 3/4th tsp cumin powder
– 1n1/2 tsp dry coconut powder
– 1 tsp salt or to taste
– 2 tsps lime juice
– few coriander leaves for garnish
for the marinade,
– 1/2 cup kasuri methi/dry fenugreek leaves
– 10 green chillies (cut length-wise and lightly crushed)
– 1/2 cup coriander leaves
– 1/4th tsp turmeric
– 1/2 tsp coriander powder
– 1/4th cup yogurt
– 1n1/2 tsps salt
1. Ready (clean, wash and drain all water) the cut-up chicken and take into a wide bowl. Add all the marinade ingredients and mix well with the chicken. You could also blend all the ingredients together to a paste and then marinate the chicken with it. This will give a gravy version of the curry.
2. Let the chicken marinate for at-least an hour. Overnight is even better.
3. In a wide skillet, heat 3 tsps of oil. Add cumin seeds, cloves, cinnamon stick and cardamom pods.
Let them pop and toast for a minute or so. Now, add finely chopped onions and saute until translucent enough. Add ginger-garlic paste and turmeric. Saute for a couple of mins
4. Add the marinated chicken to the skillet. Add 1/2 to 3/4th cup of water. Cover and cook for at-least 20 mins. Remove the lid at this time and add cumin powder, coconut powder and salt. Increase the stove to medium-high for just 5 mins so that part of the water evaporates and the gravy thickens.
5. Check with a fork if the chicken pieces are properly done. Else, cook for a few more mins. Add lime juice and adjust salt if needed.
Remove into a serving dish and garnish with roughly chopped coriander leaves. Serve with aromatic basmati rice and raita for a nice weekend feast!
– I made a drier version of the curry. If you want more gravy, blend the marinade ingredients and add an additional 1/4th cup of plain yogurt to the chicken.
– Fresh methi/fenugreek leaves can also be used here, but the taste would be a lot more bitter.