A fragrant and savory North Indian chicken curry featuring tender chicken pieces cooked in a rich, spiced gravy with fresh fenugreek leaves (methi). The unique, slightly bitter notes of methi balance the creamy, aromatic sauce beautifully.
Prep25 min
Cook40 min
Soak30 min
Servings4
Serving size: 1 cup
413cal
43gprotein
16gcarbs
Ingredients
500 g Boneless Chicken (Cut into 1.5-inch pieces, thighs preferred for juiciness)
2 cup Fresh Methi Leaves (Tightly packed and chopped, from about 1 large bunch)
0.5 cup Curd (Whisked until smooth)
1.5 tbsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Salt (Divided, adjust to taste)
3 tbsp Vegetable Oil (Or ghee for a richer flavor)
A simple yet fragrant Hyderabadi rice dish, cooked with aromatic whole spices and caramelized onions. It's the perfect, subtle accompaniment to rich and spicy curries, letting the main dish shine.
A refreshing and creamy yogurt-based dip bursting with fresh mint and cilantro. This versatile chutney is the perfect cooling accompaniment to spicy Indian dishes like biryani, kebabs, and pakoras.
About Murgh Methi, Bagara Khana and Dahi ki Chutney
Aromatic Murgh Methi with spiced Bagara Khana - an energy-giving, perfectly spiced meal that's truly special.
This hyderabadi dish is perfect for lunch. With 945.9100000000001 calories and 56.84g of protein per serving, it's a nutritious choice for your meal plan.
20gfat
2 pcs Onion (Medium, finely chopped)
2 pcs Tomato (Medium, pureed)
2 pcs Green Chili (Slit lengthwise)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1 tbsp Kasuri Methi (Dried fenugreek leaves)
2 tbsp Heavy Cream (Optional, for a richer gravy)
1 cup Water (Hot, as needed for gravy consistency)
Instructions
1
Prepare the Methi Leaves (15-20 minutes)
Thoroughly wash the fresh methi leaves. In a bowl, toss the chopped leaves with 0.5 tsp of salt.
Set aside for 15-20 minutes. This process, called degorging, helps draw out the bitter juices.
After 20 minutes, firmly squeeze the leaves with your hands to remove as much liquid as possible. Discard the bitter liquid and set the squeezed leaves aside.
2
Marinate the Chicken (30 minutes)
In a separate bowl, combine the chicken pieces, curd, 1 tbsp of the ginger-garlic paste, turmeric powder, red chili powder, and 0.5 tsp of salt.
Mix thoroughly to ensure the chicken is evenly coated.
Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
3
Sauté Methi and Build the Gravy Base (10-12 minutes)
Heat a large pan or kadai over medium heat. Add 1 tbsp of oil.
Add the squeezed methi leaves and sauté for 2-3 minutes until they wilt and the raw smell disappears. Remove from the pan and set aside.
In the same pan, add the remaining 2 tbsp of oil. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
Add the finely chopped onions and sauté for 7-8 minutes, stirring frequently, until they turn soft and golden brown.
4
Cook the Masala (6-8 minutes)
Add the remaining 0.5 tbsp of ginger-garlic paste and the slit green chilies. Sauté for 1 minute until the raw aroma is gone.
Pour in the tomato puree. Add the coriander powder, cumin powder, and the remaining 0.5 tsp of salt.
Cook the masala, stirring occasionally, for 5-7 minutes until it thickens and you see oil beginning to separate from the sides of the mixture.
5
Cook the Chicken and Simmer (20-25 minutes)
Add the marinated chicken to the pan. Increase the heat to medium-high and cook for 5-7 minutes, stirring, until the chicken is sealed on all sides.
Return the sautéed methi leaves to the pan. Add 1 cup of hot water and stir everything together.
Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer gently for 15-20 minutes, or until the chicken is fully cooked and tender.
6
Finish and Serve (3 minutes)
Uncover the pan. Stir in the garam masala and the optional heavy cream for a richer, creamier finish.
Lightly crush the kasuri methi between your palms to release its aroma and sprinkle it over the curry.
Stir gently and let it simmer for another 2 minutes for the flavors to meld.
Taste and adjust seasoning if necessary. Serve hot with naan, roti, or steamed rice.
4
Serving size: 1 cup
467cal
8gprotein
83gcarbs
11gfat
Ingredients
2 cup Basmati Rice (aged, long-grain is best)
3 tbsp Ghee (can be substituted with a neutral oil)
2 medium Onion (thinly sliced)
1 tbsp Ginger Garlic Paste
4 pcs Green Chili (slit lengthwise)
0.25 cup Mint Leaves (fresh, chopped)
0.25 cup Coriander Leaves (fresh, chopped, plus more for garnish)
1 tsp Shah Jeera (caraway seeds)
1 inch Cinnamon Stick
4 pcs Cloves
4 pcs Green Cardamom (lightly crushed to release flavor)
1 pcs Bay Leaf
4 cup Water (use hot water for fluffier rice)
1.5 tsp Salt (or to taste)
Instructions
1
Prepare the Rice
Rinse the basmati rice under cold running water 3-4 times, or until the water runs clear. This removes excess starch.
Soak the rinsed rice in ample water for at least 30 minutes.
After soaking, drain the rice completely using a fine-mesh sieve or colander and set aside.
2
Temper Spices & Caramelize Onions
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Once the ghee is hot, add the whole spices: shah jeera, cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for about 45 seconds until they become fragrant and sizzle.
Add the thinly sliced onions to the pot. Fry, stirring frequently, for 10-12 minutes until they turn a deep golden brown. This step is crucial for the authentic flavor and color of the dish.
3
Sauté Aromatics & Rice
Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
Stir in the chopped mint and coriander leaves and cook for another 30 seconds.
1 cup Thick Curd (Use hung curd or Greek yogurt for best results. Ensure it's not sour.)
0.5 cup Mint Leaves (Fresh pudina leaves, tightly packed.)
0.5 cup Coriander Leaves (Fresh dhaniya leaves with tender stems, tightly packed.)
2 pcs Green Chilli (Adjust quantity based on your spice preference.)
0.5 inch Ginger (Roughly chopped.)
0.5 tsp Roasted Cumin Powder (Also known as bhuna jeera powder.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Sugar (Optional, helps balance the tanginess of the curd.)
2 tbsp Water (As needed for blending.)
Instructions
1
Prepare the herbs. Thoroughly wash the mint and coriander leaves. Roughly chop the green chilies and ginger.
2
In a blender jar, combine the mint leaves, coriander leaves, green chilies, and ginger. Blend into a smooth paste. You may need to add 1-2 tablespoons of water to help it grind properly. Scrape down the sides of the jar as needed.
3
Add the thick curd, roasted cumin powder, salt, and optional sugar to the blender with the herb paste.
4
Pulse the blender just 3-4 times for a few seconds each, until everything is well combined and the chutney is smooth. Be careful not to over-blend, as this can make the yogurt watery.
5
Transfer the chutney to a serving bowl. For the best flavor, chill in the refrigerator for at least 15-20 minutes before serving. This allows the flavors to meld together.
Add the drained basmati rice. Gently fold the rice with the onion-spice mixture for 1-2 minutes to toast the grains lightly. Be careful not to break the rice grains.
4
Cook the Rice (Dum Method)
Pour in 4 cups of hot water and add the salt. Give it a gentle stir to combine everything.
Increase the heat to high and bring the water to a vigorous boil.
Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid.
Let the rice cook undisturbed for 15-18 minutes. Do not open the lid during this time.
5
Rest and Serve
Turn off the heat and let the pot stand, still covered, for 10 minutes. This allows the rice to steam perfectly and the grains to become firm.
Open the lid and gently fluff the rice with a fork to separate the grains.
Garnish with extra fresh coriander leaves and serve hot with Hyderabadi curries like Bagara Baingan or Dalcha.
