Methi Murgh Fenugreek Chicken Recipes

CHICKEN METHI ( CHICKEN WITH DRIED FENUGREEK LEAVES)

Chicken Methi ( Chicken With Dried Fenugreek Leaves) image

From the Indian chef Sanjeev Kapoor. Super easy and Super Tasty. A staple at our home Kasoori Methi is availablein Indian Grocery Stores

Provided by Sana7149

Categories Asian

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

750 g chicken
2 bay leaves
2 -3 cardamom pods
1 tablespoon garam masala powder
2 cups onions, chopped
2 tablespoons garlic paste
2 tablespoons ginger paste
2 tablespoons green chilies, chopped
1 cup yogurt
2 tablespoons dried fenugreek leaves (Kasoori Methi)
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 tablespoon coriander leaves (chopped)
salt
2 tablespoons oil

Steps:

Clean, skin, wash and cut chicken into medium sized pieces.
Peel, wash and chop onions. Peel and chop ginger. Remove stem, wash and chop green chillies.
Heat oil in a pan. Add whole garam masala and bay leaves. Sauté until cardamoms starts to crackle.
Add chopped onions and cook until translucent and soft. Make sure to stir continuously. Add chopped ginger, garlic paste, turmeric powder, coriander powder and chopped green chillies. Sauté for a minute.
Add chicken pieces and beaten yogurt and cook on a high heat for 7-8 minutes. Add kasoori methi, garam masala powder, chopped fresh coriander, salt and three fourths cup of water. Cover the pan and cook on a low heat for ten minutes.
Serve hot.

Nutrition Facts : Calories 546.4, Fat 37.2, SaturatedFat 10.3, Cholesterol 148.6, Sodium 165.2, Carbohydrate 13.3, Fiber 1.8, Sugar 6.6, Protein 38.4

METHI MURGH (FENUGREEK CHICKEN)

Methi Murgh (Fenugreek Chicken) image

I love the taste of methi (fenugreek). 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.

Provided by SUSMITA

Categories World Cuisine Recipes Asian Indian

Time 55m

Yield 6

Number Of Ingredients 17

Ingredients

¼ cup cooking oil
1 (4 to 6 pound) whole chicken, cut into 8 pieces (skin removed and discarded)
1 teaspoon cumin seeds
1 cinnamon stick
1 black cardamom pod
4 whole cloves
1 large onion, sliced thin
1 tablespoon ginger-garlic paste
4 green chile peppers, halved lengthwise
½ cup chopped fresh spinach
½ cup chopped fresh fenugreek leaves
1 tablespoon dried fenugreek leaves
½ teaspoon ground turmeric
½ teaspoon ground red pepper
salt to taste
1 cup water
½ teaspoon garam masala

Steps:

Heat the oil in a pressure cooker over medium heat; brown the chicken pieces evenly on all sides, about 5 minutes. Remove from cooker and set aside. Add the cumin seeds, cinnamon stick, cardamom pod, cloves, onion slices, ginger-garlic paste, and green chile peppers to the pressure cooker and cook until the onions are golden brown, 5 to 7 minutes. Stir the spinach, fresh fenugreek leaves, dried fenugreek leaves, turmeric, red pepper, and salt into the mixture and cook until the spinach and fenugreek leaves begin to wilt and darken in color, about 5 minutes. Pour the water over the mixture and return the chicken pieces to the pressure cooker; bring to a boil for 2 to 3 minutes.
Fasten the lid on the pressure cooker; cook until the chicken is tender, about 30 minutes. Release pressure fully and remove the lid; sprinkle the garam masala over the dish. Cook and stir until the liquid thickens, 3 to 5 minutes. Serve hot.

Nutrition Facts : Calories 492.9 calories, Carbohydrate 8 g, Cholesterol 102.6 mg, Fat 34 g, Fiber 2.1 g, Protein 36.7 g, SaturatedFat 8.1 g, Sodium 194.6 mg, Sugar 2.6 g

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