Methi murgh

    55 mins

    I love the taste of methi. It has an astringent taste and a slight bitterness that many people find too strong, but I am happy that there are many methi lovers out there. I really like pairing methi with chicken.

    Washington, United States
    1 person made this

    Serves: 4 

    • 1 large chicken, skinned and cut into 8 pieces; ¼ cup oil
    • 1 teaspoon cumin (jeera) seeds
    • 1 stick cinnamon (dalcini)
    • 1 black cardamom (badi elaichi)
    • 4 cloves (lavang)
    • 1 large onion, sliced thin
    • 1 tablespoon ginger-garlic paste
    • 4 green chilllis, slit in halves
    • ½ teaspoon turmeric (haldi) powder
    • ½ teaspoon red chilli powder
    • Salt to taste
    • ½ cup chopped methi (fenugreek) leaves
    • ½ cup chopped spinach
    • 1 tablespoon kasoori methi (dried fenugreek leaves)
    • ½ teaspoon garam masala

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Heat oil in a pressure cooker. Add the chicken pieces and brown, about 5 minutes. Take the chicken out and set aside.
    2. Fry the cumin seeds, cinnamon, cardamom, and cloves. Add the onions, ginger garlic paste and green chillis. Fry till onions are golden brown. Add the turmeric and red chilli powder. Add salt, methi leaves, spinach leaves, and kasoori methi. Cook for 5 minutes till the greens are slightly cooked and change colour.
    3. Add 1 cup water, and add the chicken into the cooker. Boil for a few minutes and then put the cover on. Pressure cook for 3 whistles or until the chicken is tender.
    4. Take the cover off the pressure cooker. Add garam masala and cook on high heat for a few minutes so the gravy thickens. Serve hot with parathas or rice.

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