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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.
For 4 servings
Prepare the Methi Leaves (15-20 minutes)
Marinate the Chicken (30 minutes)
Sauté Methi and Build the Gravy Base (10-12 minutes)
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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.
This north_indian recipe takes 65 minutes to prepare and yields 4 servings. At 413.17 calories per serving with 43.04g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala (6-8 minutes)
Cook the Chicken and Simmer (20-25 minutes)
Finish and Serve (3 minutes)
Increase the heavy cream to 1/4 cup and add 2 tablespoons of cashew paste along with the tomato puree for an exceptionally rich and creamy gravy.
If fresh methi is unavailable, you can make the dish with only kasuri methi. Soak 3-4 tablespoons of kasuri methi in warm water for 15 minutes, squeeze out the water, and add it to the gravy along with the chicken.
Replace chicken with paneer, tofu, or boiled potatoes. For a vegan option, use tofu, coconut cream instead of heavy cream, and a plant-based yogurt for the marinade.
Chicken is a high-quality source of lean protein, which is essential for building and repairing tissues, muscle growth, and maintaining overall body function.
Fenugreek (Methi) is well-known for its potential to help regulate blood sugar levels due to its high fiber content and specific compounds that may improve insulin function.
Fresh fenugreek leaves are packed with nutrients, including iron, vitamin C, vitamin A, and calcium, which support bone health and immunity.
The spices used in this curry, such as turmeric (containing curcumin) and ginger, possess powerful anti-inflammatory and antioxidant properties that can help combat oxidative stress in the body.
A typical serving of Murgh Methi (about 1 cup or 310g) contains approximately 380-450 calories. The calorie count can vary based on the type of chicken used (thigh vs. breast) and the amount of oil and cream added.
Yes, Murgh Methi can be a very healthy dish. It's a great source of lean protein from chicken and is rich in vitamins and minerals from the fenugreek leaves. To make it healthier, use less oil, opt for chicken breast, and skip the heavy cream.
Absolutely. While fresh leaves provide a unique texture and flavor, you can substitute them. Use about 3-4 tablespoons of kasuri methi. Soak it in a little warm water for 15 minutes, then squeeze out the excess water before adding it to the curry when you would normally add the sautéed fresh leaves.
Bitterness usually comes from the methi leaves. To balance it, you can add more cream or full-fat yogurt, a pinch of sugar or jaggery, or a squeeze of lemon juice at the end. Ensure you followed the initial step of salting and squeezing the leaves, as this is key to reducing bitterness.
Store leftover Murgh Methi in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat gently on the stovetop over low heat, adding a splash of water or milk if the gravy has thickened too much. Avoid microwaving as it can make the chicken tough.