Methi Murg Recipe
A fragrant Indian chicken curry that balances the earthy bitterness of fresh fenugreek with warm spices and tender chicken. The dish is quick to assemble yet delivers a deep, savory flavor profile that’s perfect for a comforting family dinner.
Recipe by sukipantal· Structured by ReelsMeals
From: TikTok(view original)
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Ingredients
- 2 tbsp oil
- 1 piece black cardamom
- 1 piece bay leaf
- 0.5 inch cinnamon stick
- 2 piece dried red chillies
- 1/2 tsp cumin seeds
- 2 medium white onions
- 1 tbsp ginger and garlic paste
- 1/2 tsp black pepper powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 14 oz tomatoes, pureed
- 2 cup 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
- 0.63 cup warm water
- to garnish fresh ginger
Marinade
- 1 3/10 lb chicken on the bone
- 1/2 tsp turmeric
- 1 tsp Kashmiri red chilli powder
- to taste salt
- 1 tsp vinegar
- 1 tsp yoghurt
Instructions
- 1Combine the chicken pieces with turmeric, Kashmiri red chilli powder, salt, vinegar, and yoghurt. Mix thoroughly, cover, and refrigerate for at least 2–3 hours to marinate.
- 2Heat a small amount of oil in a pan over high heat. Sear the marinated chicken briefly until lightly colored on the outside, being careful not to cook through. Remove and set aside.
- 3In a deep pan, heat 2 tbsp oil over medium‑high heat. Add black cardamom, bay leaf, thinly sliced cinnamon stick, dried red chillies (if using), and cumin seeds. Sauté for about 1 minute until the spices release their aroma.
- 4Add the finely chopped onions and cook on medium heat, stirring occasionally, until they turn light golden, about 10 minutes.
- 5Stir in the ginger‑garlic paste and fry for 1 minute, lowering the heat to prevent sticking.
- 6Reduce the heat to low and add turmeric, coriander powder, cumin powder, and black pepper powder. Splash a little water to keep the spices from burning and cook until a thick, fragrant paste forms.
- 7Pour in the pureed tomatoes and continue cooking on medium heat for 5–7 minutes, until the sauce deepens in color and a thin layer of oil separates at the edges.
- 8Return the seared chicken to the pan. Add salt, dried fenugreek leaves, pounded green chillies (if using), and 50–100 ml warm water. Cover and simmer for 15–18 minutes, or until the chicken is nearly cooked through.
- 9When the chicken is about 80 % done, add the fresh fenugreek leaves. Stir gently and cook for an additional 2–3 minutes, just until the leaves wilt. Avoid overcooking to prevent bitterness.
- 10Finish the curry by stirring in garam masala. Garnish generously with julienned fresh ginger and serve 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 Thoroughly
Refrigerate the chicken with turmeric, chilli powder, salt, vinegar, and yoghurt for at least 2–3 hours before cooking.
Brief High‑Heat Sear
Sear the marinated chicken on high heat just until lightly colored, avoiding full cooking at this stage.
Prevent Spice Burning
Add a splash of water when cooking the ground spices.
Add Fresh Fenugreek Late
Stir in the fresh fenugreek leaves when the chicken is about 80 % done and cook only 2–3 minutes.
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Frequently asked questions
- How long does it take to make Methi Murg (Chicken with Fresh Fenugreek)?
- About 55 minutes in total: 20 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.