Methi Murgi

Name: Methi Murgi
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 600 g chicken (bone-in, cut into medium curry pieces); 120 g methi leaves (fresh, plucked and roughly chopped); 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, finely chopped); 0.5 cup yogurt (plain, whisked); 2 tbsp oil; 1 tbsp ginger-garlic paste; 2 pcs green chili (slit); 1 tsp cumin seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 0.75 cup water (to adjust gravy); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(98)

TASTE SCORE

8/10

Tender chicken cooked with fresh fenugreek leaves, onions, yogurt, and warm spices for a homestyle North Indian curry. The methi adds a gentle bitterness that balances the rich, savory gravy beautifully.

PREP

20m

COOK

35m

SERVES

1 KATORI

354 cal

SERVINGS

METHOD · 9 STEPS

prep · ~15 min
Prep the chicken and methi.
1.Wash and drain the chicken pieces well.
2.Pluck the methi leaves, rinse them thoroughly, and roughly chop them.
3.Slice the onion, chop the tomato, slit the green chili, and whisk the yogurt until smooth.
TIPDrain the chicken well so it sears better and does not water down the masala.
saute · ~10 min
Cook the onions and spices.
1.Heat oil in a heavy pan over medium heat.
2.Add cumin seeds and let them sizzle for 20 to 30 seconds.
3.Add sliced onion and cook until light golden, 6 to 8 minutes.
4.Add ginger-garlic paste and green chili, then cook until the raw smell disappears, about 1 minute.
TIPKeep the heat medium so the onions brown evenly without burning.
saute · ~6 min
Make the masala base.
1.Add chopped tomato and cook until soft and pulpy, 4 to 5 minutes.
2.Add turmeric powder, red chili powder, coriander powder, and salt.
3.Mix well and cook for 1 minute until the masala smells fragrant.
saute · ~6 min
Add the chicken and sear it.
Add the chicken pieces to the pan and coat them well in the masala. Cook over medium-high heat for 5 to 6 minutes, stirring often, until the chicken loses its raw pink color and starts to release juices.
mix · ~2 min
Stir in the yogurt.
Lower the heat and add the whisked yogurt gradually, stirring continuously so it blends smoothly into the masala without splitting.
TIPLow heat and constant stirring help keep the yogurt smooth.
saute · ~4 min
Cook the methi into the curry.
Add the chopped methi leaves and mix well. Cook for 3 to 4 minutes until the leaves wilt and their raw bitterness softens.
simmer · ~18 min
Simmer until the chicken is tender.
Pour in water, mix well, and bring the curry to a gentle simmer. Cover and cook on low heat for 15 to 18 minutes, stirring once or twice, until the chicken is tender and the gravy thickens.
TIPThe chicken is done when it is tender and pulls easily from the bone.
garnish
Finish with garam masala and coriander leaves.
Sprinkle in the garam masala and chopped coriander leaves. Mix gently and cook uncovered for 1 more minute.
serve
Serve hot.
Serve Methi Murgi hot with roti, naan, or plain rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Wash methi well and drain it fully; extra water will thin the gravy and mute the masala.
2
If your methi tastes very bitter, toss it with a little salt for 10 minutes, then squeeze lightly before cooking.
3
Add the whisked yogurt only on low heat and stir constantly to keep the curry smooth and prevent curdling.
4
Let the onions turn light golden, not dark brown, so the gravy stays balanced and the methi flavor still comes through.
5
Bone-in chicken gives the gravy more body, but simmer gently so the yogurt-based masala does not catch at the bottom.
6
This curry tastes even better after a short rest; give it 10 minutes off the heat before serving so the methi settles into the gravy.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Use 1 tablespoon oil and cook the onions a little slower; you'll get a lighter homestyle curry with less richness.

boneless

Boneless

Use boneless chicken thigh pieces for quicker cooking and easier serving while keeping the curry tender and juicy.

extra spicy

Extra-spicy

Increase green chili or red chili powder for a sharper heat that stands up well to the slight bitterness of methi.

dry style

Dry-style

Reduce the water and cook uncovered at the end for a thicker, clingy masala that pairs especially well with roti.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein-Rich Main Dish

Chicken makes this curry filling and satisfying, helping turn it into a substantial meal rather than just a side.

✓

Includes Leafy Greens

Fresh methi leaves add plant compounds and the benefits of a green vegetable while bringing distinctive flavor.

✓

Balanced With Yogurt

Yogurt adds tang and creaminess to the gravy without relying on heavy cream, keeping the curry rich yet homestyle.

QUESTIONS?

Frequently asked questions

Fresh methi is best here because it forms the body of the dish. Dried fenugreek can add aroma, but it will not give the same leafy texture or gentle bitterness.