 recipe is a family favourite. The thick masala coats and clings to the chicken and tastes delicious with fresh buttery naan or roti.
Methi grew in abundance at grandma’s farmhouse, which is where I first tried this dish.
Methi has a pungent aroma and a powerful flavour but getting the balance right in a dish will take it to a supreme level. In Punjabi cooking we use methi seeds, dried methi and fresh methi. The predominantly earthy flavour of fresh methi complements many dishes and I will start by sharing my favourite. data-pin-do=)
Methi murg (fenugreek chicken)
By Sukhi Singh
September 2, 2016
My methi murg ('fenugreek chicken') recipe is a family favourite. The thick masala coats and clings to the chicken and tastes delicious with fresh buttery naan or roti.
Methi grew in abundance at grandma’s farmhouse, which is where I first tried this dish.
Methi has a pungent aroma and a powerful flavour but getting the balance right in a dish will take it to a supreme level. In Punjabi cooking we use methi seeds, dried methi and fresh methi. The predominantly earthy flavour of fresh methi complements many dishes and I will start by sharing my favourite.
Directions
1Heat the oil in a large saucepan on a medium-high heat. Add the cumin seeds and when you smell the aroma of cumin add the onions followed by the salt. Cook the onions for 8-10 minutes until the onions are caramelised.
2Add the ginger, garlic and green chillies and cook for 2 minutes, stirring frequently.
3Add the coriander powder and turmeric, reduce the flame and stir for 1 minute. This is very important as ground spices can burn easily and turn bitter.
4Add the tomatoes and increase the heat back to medium-high. Cook the tomatoes for 4 minutes. The tomatoes will reduce and blend with the masala.
5Wash the methi leaves thoroughly and pulverise using a mini chopper. Add the methi leaves to the masala and cook for 3 minutes.
6Add the chicken thighs to the pan and coat them with the masala. Stir for 5 minutes, then cover the pan with a lid and cook for a further 5 minutes. Reduce the heat to medium and stir occasionally.
7Remove the lid and increase the heat to medium-high again. Cook the chicken for a further 7 minutes, stirring frequently.
8Once the chicken is cooked add the garam masala and fresh coriander and stir. Serve immediately with fresh roti and raita.
5 Reviews
Sukhi Singh
August 19, 2017
I’m not sure- Soak the dried leaves in a little water to rehydrate them may help?
Roy
August 12, 2017
Can you make this with dried methi leaves? Would the quantity be the same?
Sukhi Singh
June 2, 2017
this recipe doesn’t use a pressure cooker!
fnbgiddings
June 1, 2017
Fasten the lid on the pressure cooker; cook until the chicken is tender, about 30 minutes.
Daily alexa
September 5, 2017
Cilantro Chutney Chicken Recipe – A garlic and ginger rub sets the stage for a spicy, homemade cilantro chutney to serve over chicken baked in a divine cashew cream.