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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.
For 4 servings
Prepare the Fenugreek Leaves (Methi)
Sauté Aromatics and Prepare Masala
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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.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 372.85 calories per serving with 32.58g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Chicken
Simmer and Finish the Curry
Serve
For a richer, restaurant-style gravy, add a paste of 10-12 soaked and blended cashews along with the tomato puree.
Use bone-in chicken pieces for a more flavorful and succulent curry. You may need to increase the simmering time by 10-15 minutes.
Incorporate 1 cup of cubed potatoes or 1/2 cup of green peas along with the chicken for a more wholesome meal. Adjust water and cooking time accordingly.
Add 2-3 slit green chilies along with the onions for an extra layer of heat and flavor.
Chicken is an excellent source of lean protein, which is essential for muscle repair, growth, and overall body function.
Fenugreek (methi) leaves are a good source of dietary fiber, which aids digestion, and iron, which is vital for preventing anemia and boosting energy levels.
Spices like turmeric and ginger contain powerful anti-inflammatory compounds that can help reduce inflammation in the body.
The use of curd (yogurt) introduces beneficial probiotics to the dish, which promote a healthy gut microbiome and improve digestion.
One serving of this Methi Murgi contains approximately 380-420 calories, depending on the amount of oil and whether you include fresh cream.
Yes, Methi Murgi is a nutritious dish. It's high in protein from the chicken, rich in fiber and iron from the fenugreek leaves, and contains beneficial probiotics from the curd. Using minimal oil makes it a healthy choice for a main course.
To prevent curdling, always add whisked, room-temperature yogurt on the lowest possible heat while stirring constantly. If it has already curdled slightly, you can try blending a small portion of the gravy with an immersion blender to smoothen it out, or stir in a tablespoon of gram flour (besan) mixed with water to help bind it.
Absolutely. If fresh methi is not available, substitute with 3-4 tablespoons of Kasuri Methi. Crush the dried leaves between your palms to release their aroma and add them during the last 5 minutes of the simmering process.
The primary methods are to sauté the leaves separately before adding them to the curry, or to salt them, let them rest for 15 minutes, and squeeze out the bitter liquid. Adding a pinch of sugar or a little cream to the final dish also helps balance the flavors.
Yes, Methi Murgi tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.