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Murgh Methi

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Murgh Methi

  • Non-Veg
  • Medium



Learn how to make Delicious fresh Methi with chicken in a dry curry.


  • Chicken 700 gm
  • Onion(finely chopped) 2 medium sized
  • Green chillies 2-3 slit lengthwise
  • Yogurt 4 tbsp
  • Ginger Garlic paste 1 tbsp
  • Tomato(chopped) 2 medium sized
  • Fresh Fenugreek leaves (Methi) 2 cups
  • Turmeric powder (haldi) 1/2 tsp
  • Red chilli powder (lal mirch powder) 1 tbsp
  • Coriander powder (dhaniya powder) 1 tbsp
  • Kasuri methi/dry fenugreek leaves 2 tsp
  • Freshly grounded Black pepper (kali mirch powder) 1/2 tsp
  • Salt to taste
  • Oil 4-5 tbsp


  1. Marinate the chicken with yogurt, freshly grounded black pepper and salt for 3-4 hours.
  2. Heat oil in a pan add chopped onion, green chillies and saute for 2-3 minutes or until onion turns transparent.
  3. Add the ginger garlic paste and and fry for 1-2 minutes.
  4. Add the chopped tomatoes and roast on low heat for 2-3 minutes or until the tomatoes turn soft.
  5. Add turmeric powder, red chilli powder, Kasuri methi and coriander powder with 3 tbsp water and roast on low heat for 3-4 minutes or till oil seperates.
  6. Add the marinated chicken pieces, salt and mix well so all the masalas coat the chicken well.
  7. Roast the chicken on high heat stirring continuosly for 4-5 minutes.
  8. Cover and cook for 10-15 minutes on low flame.
  9. Once the chicken releases water, increase the heat uncover and roast till the chicken is done and coated with dry masalas.
  10. Add fresh fenugreek leaves(methi) and cook for further 7-8 minutes stirring continuosly until the methi is well cooked.
  11. Serve hot with Lachha Paratha/Matar Pulao/Roti/Bagara rice.
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