Methi Murgh
chicken braised with fresh fenugreek, bitter-sweet and thick rather than soupy
Allergens in Methi Murgh: milk.
Ingredients
Quantities for 4.
- 800g bone-in curry cut Chickenthigh and drumstick hold up better than breast
- 300g, picked from the stems Methi Leaves
- 3 medium, finely sliced Onion
- 150g, whisked smooth Yogurt
- 1.5 tbsp paste Ginger
- 1.5 tbsp paste Garlic
- 4, slit lengthways Green Chilli
- 1/2 tsp Turmeric
- 1.5 tsp Chilli Powder
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 3/4 tsp Garam Masala
- 1 tsp, crushed Kasuri Methideepens the fenugreek note at the endoptional
- 4 tbsp Neutral Oil
- 1 tbsp, to finish Gheeoptional
- 3 tbsp, chopped Coriander Leavesoptional
- half, juiced Lemonoptional
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Toss the picked methi leaves with 1 tsp salt, leave 20 minutes, then squeeze out the dark liquid hard. This is what stops the dish turning harshly bitter.
- Take the yogurt out of the fridge 30 minutes ahead. Cold yogurt splits the moment it hits a hot pan.
- Pat the chicken dry so it browns instead of steaming.
Method
- Heat the oil in a kadhai and fry the sliced onion over medium heat until evenly golden brown, 12-14 minutes.Stir every couple of minutes and take it to gold, not mahogany. Burnt onion turns the gravy bitter and there is no rescuing it.
- Add the ginger and garlic pastes and fry 2 minutes, until the raw smell goes and the oil looks clear at the edges.
- Add the chicken and green chillies and sear over high heat 5 minutes, until the pieces are opaque all over.
- Lower the heat, stir in the turmeric, chilli powder, coriander and cumin powders with 2 tbsp water, and fry 3 minutes until the oil separates.The splash of water keeps the ground spices from scorching in the few seconds before the chicken juices come out.
- Take the pan off the heat for 30 seconds, whisk in the yogurt a spoonful at a time, then return to low heat and cook 5 minutes.Off the heat and a spoon at a time. This is the only reliable way to keep yogurt from curdling into grains.
- Fold in the squeezed methi leaves and salt, and cook uncovered 8 minutes, until the leaves collapse and darken.
- Cover and simmer on low 12 minutes, stirring twice, until the chicken is tender and the gravy clings to the pieces.
- Uncover and cook off any watery liquid over medium heat, 3-4 minutes. Methi murgh should be thick enough to scoop, not ladle.
- Sprinkle over the garam masala and crushed kasuri methi, spoon on the ghee, and rest covered 5 minutes off the heat.
- Finish with coriander leaves and lemon juice, and serve with rumali roti or plain rice.
Safe temperatures: Chicken and duck are done at 74°C / 165°F, taken at the thickest part and clear of the bone. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 3 days refrigerated and tastes better on day two. Reheat gently on the stovetop with 2 tbsp water; the microwave dries the chicken out.
Nutrition Good estimate
One serving of Methi Murgh (444 g) is about 717 calories, or 162 calories per 100 g.
High protein: 64 g a serving, 36% of the calories
| Per serving444 g | Per 100 g | |
|---|---|---|
| Calories | 717 kcal | 162 kcal |
| Protein | 63.8 g | 14 g |
| Carbohydrate | 59.4 g | 13 g |
| of which sugars | 5.9 g | 1 g |
| Fibre | 21.7 g | 5 g |
| Fat | 29.9 g | 7 g |
| of which saturated | 7.0 g | 2 g |
| of which unsaturated | 16.9 g | 4 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala, methi leaves. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Hyderabadi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.