Methi Murg Recipe
A fragrant Indian chicken curry that balances the slight bitterness of fresh fenugreek with warm spices and tender chicken. The dish is quick to assemble thanks to a simple marination and a layered spice base, making it perfect for a comforting family dinner.
Recipe by sukipantal· Structured by ReelsMeals
From: TikTok(view original)
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Prep Time
Cook Time
Servings
Ingredients
- to garnish fresh ginger
Marinade
- 1 3/10 lb chicken on the bone
- 1/2 tsp turmeric
- 1 tsp Kashmiri red chilli powder
- salt, to taste
- 1 tsp vinegar
- 1 tsp yoghurt
Sauce
- 2 1/2 tbsp oil
- 1 black cardamom
- 1 bay leaf
- 1/2 inch cinnamon stick
- 2 dried red chillies
- 1/2 tsp cumin seeds
- 2 medium white onions
- 1 tbsp ginger and garlic paste
- 1/2 tsp turmeric
- 1/2 tsp black pepper powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 14 oz tomatoes, pureed
- 2 cups fresh fenugreek leaves
- 2 tsp dried fenugreek leaves (kasuri methi)
- 1 tsp garam masala
- 1/2 tsp degi red chilli powder
- 1 tsp pounded green chillies
- 5/8 cup warm water
Instructions
- 1Mix all the marination ingredients with the chicken and coat well. Cover and refrigerate for 2–3 hours.
- 2Heat a little oil in a pan over high heat and sear the chicken pieces briefly until lightly coloured. Do not cook them through. Remove and set aside.
- 3In a deep pan, heat 2 tbsp oil over medium heat. Add the black cardamom, bay leaf, cinnamon stick, dried chillies (if using) and cumin seeds. Sizzle for about 1 minute until fragrant.
- 4Add the finely chopped onions and cook on medium heat until light golden, about 10 minutes.
- 5Stir in the ginger and garlic paste and fry for 1 minute, ensuring the paste does not stick to the pan.
- 6Lower the heat and add turmeric, coriander powder, cumin powder and black pepper. Add a small splash of water to prevent burning and cook until the mixture turns into a thick paste.
- 7Pour in the pureed tomatoes and cook on medium heat for 5–7 minutes until the sauce deepens in colour and a little oil separates at the edges.
- 8Return the chicken to the pan and add salt, dried fenugreek leaves, and pounded green chillies (if using). Add 50–100 ml warm water, cover and cook for 15–18 minutes until the chicken is nearly cooked.
- 9When the chicken is about 80 % done, add the fresh chopped fenugreek leaves. Stir gently and cook for 2–3 minutes until the curry is bubbling and the leaves have just wilted.
- 10Finish with garam masala and garnish generously with julienned ginger.
- 11Serve hot with chapatis, naan or steamed rice.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate in advance
Mix the chicken with turmeric, chilli powder, salt, vinegar and yoghurt, then refrigerate for 2–3 hours before cooking.
Brief sear before sauce
Sear the marinated chicken pieces on high heat until lightly coloured, but do not cook through, then set aside.
Prevent spice burning
When adding turmeric, coriander, cumin and black pepper, splash a little water.
Add fresh fenugreek at the end
Stir in the fresh fenugreek leaves when the chicken is about 80 % done and cook just 2–3 minutes until wilted.
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Cooking context
1 hr 5 min estimated total time for 4 servings.
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Frequently asked questions
- How long does it take to make Methi Murg (Chicken with Fresh Fenugreek)?
- About 1 hour 5 minutes in total: 30 minutes of prep and 35 minutes of cooking.
- How many servings does this Methi Murg (Chicken with Fresh Fenugreek) recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Methi Murg (Chicken with Fresh Fenugreek) recipe come from?
- It was shared by sukipantal on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.