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Methi Murgh

We Indian eat different types of food. Chicken cooked in different way or different style.

We experiment food with various leaves and herbs. Methi Murgh is one of them. Chicken

cooked with fenugreek leaves adds a new flavor to chicken.


1 kg chicken

2 bunch fresh methi leaves (fenugreek leaves)

1 teaspoon ginger-garlic paste

1 cup yogurt

1 cup chopped onion

1 1/2 cups chopped tomato

1 teaspoon coriander powder

1 teaspoon cumin powder

1 teaspoon red chili powder

1 teaspoon turmeric powder

2-3 cloves

1″ cinnamon

1″ cardamom

4-5 tb spoon oil

Salt to taste


Clean, skin, wash and Marinate with yogurt, turmeric, red chili powder and salt and set aside for 15 minutes.

Grind cardamom, cinnamon and cloves to a fine powder. Now heat the oil in a pan.

Add chopped onion in oil, fry till golden brown. Add the ginger garlic paste; add tomatoes, chilli powder, coriander powder, turmeric powder, cumin powder and cook covered till well cooked. Cook till oil side from pan. Add the marinated chicken and methi leaves. Fry with occasional stirring till the oil starts separating.

Now add the ground powder. Add one cup of water in it. If required, add water to bring to required consistency.

Cook till the chicken turns soft and you get the gravy consistency of your choice. It should be thick creamy gravy.

Turn off heat and garnish with coriander leaves. Serve with Roti or Rice.

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