Tender chicken pieces simmered in a fragrant, savory gravy with fresh fenugreek leaves. This North Indian curry has a unique, slightly bitter flavor that's beautifully balanced by yogurt and aromatic spices. A perfect weeknight dinner.
Prep20 min
Cook35 min
Servings4
Serving size: 1 cup
407cal
43gprotein
14gcarbs
20g
Ingredients
500 g Boneless Chicken (Cut into 1.5-inch pieces)
2 cup Fresh Methi Leaves (Tightly packed, cleaned and roughly chopped)
A soft, savory flatbread from Gujarat made with whole wheat flour and fresh fenugreek leaves. Lightly spiced and incredibly versatile, these are perfect for breakfast, lunchboxes, or as a travel snack.
Creamy, tangy, and light homemade curd (dahi), a staple in every Indian household. This simple recipe uses just two ingredients to create a probiotic-rich food perfect for raita, lassi, or enjoying on its own. Note that this recipe requires 6-12 hours of inactive time for fermentation.
Aromatic Methi Murgi with soft Thepla and cool curd – an energy-giving, gut-friendly feast!
This gujarati dish is perfect for lunch. With 828.27 calories and 60.21g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp
Red Chili Powder
(Adjust to taste)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1.25 tsp Salt (Or to taste)
2 tbsp Fresh Cream (Optional, for a richer finish)
1 cup Water (As needed for gravy)
Instructions
1
Prepare the Fenugreek Leaves (Methi)
Heat 1 tablespoon of oil in a wide pan or kadai over medium heat.
Add the chopped methi leaves and sauté for 2-3 minutes until they wilt completely. This step is crucial for reducing their natural bitterness.
Remove the sautéed leaves from the pan and set them aside for later.
2
Sauté Aromatics and Prepare Masala
In the same pan, heat the remaining 2 tablespoons of oil.
Add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are soft and golden brown.
Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Add the tomato puree along with the turmeric powder, red chili powder, and coriander powder. Mix well.
Cook this masala mixture for 5-7 minutes, stirring occasionally, until it thickens and you see oil separating from the sides.
3
Cook the Chicken
Add the chicken pieces to the prepared masala. Stir well to ensure each piece is evenly coated.
Sauté the chicken for 5-7 minutes on medium-high heat until it's lightly browned and sealed on all sides.
Pour in 1 cup of water, add salt to taste, and stir everything together. Bring the curry to a gentle boil.
4
Simmer and Finish the Curry
Reduce the heat to low, cover the pan with a lid, and let the curry simmer for 15-20 minutes, or until the chicken is tender and fully cooked.
Uncover and stir in the sautéed methi leaves you set aside earlier.
Turn the heat to the absolute lowest setting. Slowly add the whisked curd while stirring continuously. This prevents the curd from splitting and ensures a smooth gravy.
Let the curry simmer gently for another 5 minutes for the flavors to meld together.
Finally, sprinkle in the garam masala and stir in the optional fresh cream for a richer texture. Mix well and turn off the heat.
5
Serve
Let the Methi Murgi rest for 5 minutes before serving.
Serve hot with fresh naan, roti, or steamed basmati rice.
258cal
8gprotein
39gcarbs
9gfat
Ingredients
1.5 cup Atta (Whole wheat flour)
0.25 cup Besan (Gram flour)
1 cup Fresh Methi Leaves (Tightly packed and finely chopped)
0.25 cup Plain Yogurt (Full-fat, at room temperature)
1 tsp Ginger-Garlic Paste
2 whole Green Chillies (Finely chopped, adjust to taste)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Use Kashmiri for mild heat and color)
1 tsp Coriander-Cumin Powder
0.25 tsp Asafoetida (Also known as Hing)
0.5 tsp Carom Seeds (Also known as Ajwain)
1 tsp Salt (Adjust to taste)
0.5 tsp Sugar (Optional, to balance bitterness)
2 tbsp Oil (For the dough)
0.25 cup Warm Water (As needed for kneading)
Instructions
1
Prepare the Dough (5 minutes)
In a large mixing bowl, combine atta, besan, turmeric powder, red chilli powder, coriander-cumin powder, asafoetida, carom seeds, salt, and optional sugar. Whisk thoroughly to ensure the spices are evenly distributed.
Add the finely chopped methi leaves, plain yogurt, ginger-garlic paste, green chillies, and 2 tablespoons of oil.
Using your fingertips, rub the wet ingredients into the flour mixture until it resembles coarse breadcrumbs. This step ensures the fat and moisture are well incorporated.
2
Knead and Rest the Dough (30 minutes)
Gradually add warm water, a little at a time, and begin to knead. The methi and yogurt will release moisture, so be cautious not to add too much water at once.
Knead for 6-8 minutes until you have a soft, smooth, and pliable dough. It should be softer than standard roti dough but not sticky.
Coat the dough with a few drops of oil, cover the bowl with a damp cloth or a lid, and let it rest for at least 20-30 minutes. This resting period is crucial for developing gluten and results in softer theplas.
3
Roll the Theplas (10 minutes)
After the dough has rested, knead it again for one minute.
1 litre Whole Milk (Full-fat milk yields the thickest, creamiest curd. You can use low-fat milk, but the result will be less thick.)
1 tbsp Yogurt Starter (Must contain live active cultures. Ensure the starter is fresh and not sour for the best results.)
Instructions
1
Boil the Milk
Pour the milk into a heavy-bottomed pot or saucepan.
Bring the milk to a rolling boil over medium heat, then reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally to prevent a skin from forming and to avoid scorching at the bottom. This process helps thicken the milk slightly, resulting in a creamier curd.
2
Cool to Lukewarm Temperature
Turn off the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. You should be able to hold it in for about 10 seconds without it feeling uncomfortably hot. If it's too hot, it will kill the bacteria; if it's too cold, the curd won't set.
3
Inoculate with Starter
In a small bowl, whisk the yogurt starter until it is smooth and lump-free.
Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, helps the culture mix evenly without curdling.
Pour this tempered starter mixture back into the pot of milk and stir gently just a few times to combine everything thoroughly.
4
Ferment and Set the Curd
Pour the inoculated milk into the container you wish to set the curd in (earthenware, glass, or steel containers work well).
Cover the container with a lid and place it in a warm, draft-free spot to ferment. An oven (turned off) with the light on, a warm cupboard, or an Instant Pot on the 'Yogurt' setting are great options.
Let it sit undisturbed for 6 to 12 hours. The time will vary based on the climate; warmer weather requires less time (6-8 hours), while colder weather may take longer (10-12 hours).
5
Chill and Serve
Once the curd is set (it should be firm and not jiggle like a liquid), carefully transfer it to the refrigerator without disturbing it.
Chill for at least 3-4 hours. This crucial step stops the fermentation process (preventing it from becoming too sour) and helps the curd to thicken and set further.
Serve chilled as a side dish, or use it as a base for raita, lassi, or marinades.
Divide the dough into 12 equal-sized portions and roll each into a smooth ball.
Take one ball, flatten it, and lightly dust it with dry atta. Roll it out into a thin circle, about 6-7 inches in diameter. Theplas are traditionally rolled thinner than parathas for a softer texture.
4
Cook the Theplas (20 minutes)
Heat a tawa (griddle) over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
Place a rolled thepla onto the hot tawa. Cook for about 30 seconds, until you see small bubbles forming on the surface.
Flip the thepla. Drizzle about ½ teaspoon of oil on and around its edges.
Cook for another 30-40 seconds, pressing down gently with a spatula to ensure even cooking, until golden-brown spots appear.
Flip it one last time, apply a little more oil if desired, and cook until the first side is also perfectly spotted. Avoid overcooking to keep them soft.
Remove from the tawa and place in a casserole dish or a container lined with a clean kitchen towel. This traps the steam and keeps the theplas soft. Repeat for all remaining dough balls.
5
Serve
Serve Methi Thepla warm or at room temperature with plain yogurt, chunda (sweet mango pickle), athanu (mixed pickle), or a hot cup of masala chai.
