Tender, succulent and flavored with fresh fenugreek leaves… this Methi Murg is so delicious as a side. It goes well with Indian flatbreads as well as any rice preparation. This dish is wonderful to serve at parties or treat your family as a special on weekends.
Fenugreek/Methi is extensively used in Indian cooking. It is popularly used in Ayurveda for their great medicinal value. The dried methi leaves known as Kasoori Methi, is used to flavor a lot of dishes especially in Punjabi and Mughlai cuisine. Methi is a herb but used as a vegetable in Indian cooking. The seeds are used as a spice and also included in preparing a number of sweet and savory cooking as well as baking.
There are people who love methi and some who dislike it. Many are averse to it due to its subtle bitter taste. It imparts a strong, unique and distinctive flavor to any dish but should be added in moderation.
A good way of including methi/fenugreek in your diet and encourage children and adults to eat, is by combining it with meats, chicken, vegetables and pulses. The gravy has a well balanced spice & has a smooth texture. Those who normally refrain from eating methi will enjoy the taste as the flavor of methi is mild. Methi and Chicken compliment each other and is a winning combination.
This preparation is a super hit with my family. Give it a try and you will be surprised to see it disappear within minutes!
- 500 gms boneless Chicken Breasts (washed & cut into pieces)
- 1 cup fresh Methi Leaves
- 2 med. Onions (peeled & sliced)
- 3 fresh Green Chillies (paste)
- 4 tbsps. fresh Ginger Garlic paste
- 1 large fresh Tomato (pureed)
- ¼ cup Curds/Yoghurt
- ¼ tsp. Turmeric pwd.
- ¾ tsp. Red Chilli pwd.
- 1 tsp. Coriander pwd.
- ½ tsp. Cumin pwd. ( Jeera)
- Garam Masala pwd. (powder together 3 leaves mace, 2 cloves, 1 inch Cinnamon, 2 Green Cardamom)
- 6 Cashew nuts (soak in warm water & make paste)
- Salt to taste
- 4 tbsps. Vegetable Oil
First add a little salt, sugar and water to the methi leaves in a bowl. Set aside for 15 mins. & then squeeze out the water. Set aside to be used later.
Saute the onions in a tablespoon of oil till lightly brown. After it cools down make a paste & combine with curds till smooth. Set aside.
Heat 2 tbsps. oil in a handi/cooking pot and sauté the reserved methi leaves on low heat for about 5 mins. Set aside.
Add the remaining 2 tbsps. oil in the same cooking pot and sauté ginger-garlic paste and green chilli paste on low heat for about 3 mins.
Add turmeric pwd., red chilli pwd., cumin pwd., and coriander pwd. Stir well to combine.
Next add tomato puree and cook for 3-4 mins.
Add the onion-curd paste and cook for another 3 mins.
Add the chicken pieces and combine well.
Reduce heat , place the lid and let the chicken cook till just tender.
Add the cashew nut paste, garam masala pwd. and sautéed methi leaves. Stir to combine.
Add water to achieve desired consistency of gravy.
Cook the chicken for another 5 mins. on med. heat.
The gravy should be thick and creamy.
Serve hot with your favorite Indian flatbread, pulao, jeera rice or plain steamed rice.