Methi Murgh | Hari Ghotra
3.8/5 rating (33 votes)

Methi Murgh

Fenugreek Chicken

  • Heat Medium
  • Serves 4
  • Prep 10 mins
  • Cook 30 mins
Methi Murgh

Tender chicken pieces cooked in a delicious earthy sauce flavoured with fresh fenugreek leaves in a creamy tomato masala base.

Hari says

This is a really lovely dish that has the fresh punch of fenugreek leaves or methi (as we call it). It has a beautifully earthy flavoured sauce that's lifted with the tang from the yogurt. The thick creaminess is delicious and homely without being heavy.

For me this dish sits right in the middle of the curry sauce scale with tomato sauces at one end and creamy sauces on the other. So if like me you love both types of Indian sauces then this really is a dish you should try.

Fresh fenugreek leaves are not to be confused with the spice. The fresh green leaves have a slightly bitter taste and the dried herb is slightly milder but has an amazing aroma that's quintessentially Indian. The seeds or ground spice are more pungent and bitter in flavour. For this dish ideally you want to use fresh feungreek. This can be purchased from all Indian grocery shops, but if you can't get hold of it then use the dried Kasoori Methi instead.

I like this dish because the flavour of the methi really comes through but works beautifully with the creamy tartness of the yoghurt. 

Top Tip:

If you haven’t got the time to make this in the evening, then you can slow cook it so it’s ready when you get in.

  • Ingredients
  • Method
  • 1 tbsp vegetable oil
  • 6 chicken thighs, cut into chunks
  • 1 tsp cumin seeds
  • 1 onion, finely diced
  • 1 tsp salt
  • 1 tsp turmeric
  • 3 cloves garlic, finely chopped
  • 2 tbsp fresh ginger, grated
  • 2 tomatoes, pureed
  • 1 tsp chilli powder
  • 1 tsp coriander seeds, crushed
  • 1 or 2 green chillies, chopped
  • 2 tbsp yoghurt
  • 150ml water
  • 2 bunches fresh fenugreek/methi leaves, washed and finely chopped (alternatively use 3tbsp dried fenugreek leaves)
  • 2 tsp garam masala
  1. Heat oil in a pan and add cumin seeds. Once fragrant add onion and cook until golden brown (20 mins).
  2. Add the ginger, garlic, turmeric and cook together for a few minutes.
  3. Stir in the puréed tomatoes, chilli powder, crushed coriander seeds, salt and green chilli.
  4. Mix the yoghurt and water and pour into the pan. Replace lid and cook covered for 5 minutes.
  5. Add the washed and chopped methi leaves and stir into the sauce. Replace the lid and leave to cook for a few more minutes.
  6. Stir in the chicken pieces and place the lid on the pan and cook for a few minutes on a medium heat until the chicken is almost cooked.
  7. Increase the heat and remove the lid then stir fry the chicken, stirring all the time to thicken the sauce to a consistency you are happy with.
  8. Remove from the heat and stir in the garam masala and serve.

Served with

Delicious with roti or rice.

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Nutritional information

Typical values* per Serving
Calories372
Fat (g)25
of which saturates (g)4
Carbohydrates (g)21
of which sugars (g)4
Fibre (g)2
Protein (g)30
Salt (mg)619
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (13)

  • Jake perry

    Jake perry

    30 September 2016 at 09:34 |
    I love all your other recipes but this one let me down. It taste exactly like a curry you make from a jar in asda! I would give this curry a 1/5.

    reply

    • Hari Ghotra

      Hari Ghotra

      30 September 2016 at 17:01 |
      Hi Jake thats a real shame - I really like this one. Did you use fresh methi or dried? Thanks for using the website and I hope you will try another recipe. Thanks Hari

      reply

  • Greg Upton

    Greg Upton

    30 March 2016 at 19:02 |
    A superb curry with fresh methi an absolute must.

    Thoroughly enjoyed by my entire household and certain to be a regular dinner feature.

    Thank you for sharing your wonderful recipes Hari,

    reply

    • Hari Ghotra

      Hari Ghotra

      30 March 2016 at 19:29 |
      Hi Greg amazing to hear - Methi is a delightful herb and adds something distinctive to the dish - Glad to hear you will be adding this to your repertoire - Happy Cooking Hari

      reply

  • Nadia www.mediterraneaneast.com

    Nadia www.mediterraneaneast.com

    24 February 2016 at 20:23 |
    This recipe was delicious! Outstanding curry flavors and aromas! Thanks, Hari!

    reply

    • Hari Ghotra

      Hari Ghotra

      24 February 2016 at 21:10 |
      Hi Nadia - I love this one too and it's great to hear that it fit the bill in your house! Thanks for using the site and your comments too. Hari

      reply

    • Hari Ghotra

      Hari Ghotra

      24 February 2016 at 21:10 |
      Hi Nadia - I love this one too and it's great to hear that it fit the bill in your house! Thanks for using the site and your comments too. Hari

      reply

  • Neil

    Neil

    21 February 2016 at 17:48 |
    Made this last night, excellent. This has got to be one of the finest curries i have ever made or indeen tasted.

    reply

    • Hari Ghotra

      Hari Ghotra

      23 February 2016 at 08:52 |
      Hi Neil Well I am very pleased to hear that. I hope you will be cooking many more from the site. Thanks so much for sharing. Hari

      reply

  • Patel

    Patel

    07 December 2015 at 09:54 |
    Hi if I wanted to slow cook this in the oven how long would I do it for and at what temp?

    reply

    • Hari Ghotra

      Hari Ghotra

      08 December 2015 at 22:48 |
      Hi Bella It really depends from which point you want to slow cook it from. I would recommend you go through the same process but use chicken on the bone. Cook at 120C for 4-6 hours. Have a read of my slow cooking blog as this may help. http://www.harighotra.co.uk/blog/top-ten-slow-cooking-recipes
      Let me know if you want any more information. Thanks Hari

      reply

  • Hari Ghotra

    Hari Ghotra

    16 June 2015 at 10:51 |
    Hi Nigel - Amazing feedback! Thanks

    reply

  • Nigel

    Nigel

    15 June 2015 at 07:01 |
    Oh Hari, this was fantastic. It took me back to the 80s and 90s when we used to go to the original Pakistani restaurants in Bradford - plastic table tops, eating with our fingers, only tap water to drink and methi was the king of spices!
    Easy to prepare and cook, but the taste was out of this world. I cannot recommend this dish too highly.

    reply

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Hari Ghotra