| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 20g | 6g | 5g |
| sugars | fibre | protein | salt |
| 3g | 2g | 35g | 1g |
There’s a certain joy in uncovering a recipe with deep cultural roots that instantly brings a punch of vibrant flavors – akin to finding a hidden treasure of spices and stories. Such is the case with the Indian Methi Chicken (Murg Methi) recipe. Nestled somewhere between the world of classic Indian curry and a hearty stew, this dish encapsulates my devotion for exploring diverse cuisines. Despite growing up with a palate primarily dictated by Montana roots – favorites of ranchers and Native American traditions, the exploration of international tastes has always invigorated me. This particular recipe provides a heartwarming combination of bold flavors that are hard to resist.
Fusing Health with Exotic Flavors
A recipe is not just about flavors and tradition, but also about the nourishment it delivers. The Indian Methi Chicken (Murg Methi) recipe is robust, not only with a full-bodied taste but also in health benefits. The prominence of fenugreek leaves, or Methi, brings a plethora of health advantages to this dish – from aiding digestion to reducing cholesterol levels. And let’s not forget – the lean protein that chicken provides, the powerful antioxidant punch from the fresh tomatoes, and the immunity-boosting properties of the garlic and ginger paste. Going beyond the exciting fusion of flavors, this recipe manages to nurture wellness effectively.
Finding Similarities in Diversity
The delight of the Methi Chicken is quite akin to a spicy Bison curry, wherein the gamey flavor of the meat gets elevated by the medley of Indian spices. Dishes like this offer a surprising yet intriguing spice-forward twist to the otherwise traditional American meat favorite. And much like a classic Bison curry, the Methi Chicken pairs flawlessly with a side of naan bread or basmati rice, transforming it into a wholesome meal which you can enjoy at any time of the day.
The nuanced flavors of Indian Methi Chicken (Murg Methi) remind me of the sumptuous, aromatic Chicken Tikka Masala. However, the Methi Chicken sets itself apart by putting the humble yet power-packed fenugreek leaves at the helm.
In the end, it is this dance between homely familiarity and exotic novelty that draws me to the Indian Methi Chicken again and again. It’s a testament to the culinary magic that arises when different worlds blend, creating a beautiful harmony of taste and nutritional goodness. And that, my friends, is why I truly love this recipe.
What You’ll Need
- 3 pounds chicken, bone-in and cut into pieces
- 2 cups fresh fenugreek leaves (Methi), washed
- 2 tablespoons vegetable oil
- 2 large onions, finely chopped
- 2 tablespoons garlic paste
- 2 tablespoons ginger paste
- 2 medium-sized tomatoes, finely chopped
- 2 green chillies, finely chopped (optional)
- 2 teaspoons turmeric powder
- 2 teaspoons coriander powder
- 2 teaspoons garam masala powder
- 1 teaspoon red chili powder
- Salt to taste
- 1 cup water
- Fresh coriander leaves for garnishing
- 2 tablespoons fresh cream (optional for garnishing)
- 6 servings of naan or basmati rice to serve alongside
Method
Step One
To start with, heat the 2 tablespoons of vegetable oil in a large pan on a medium flame. Once the oil is hot, add your 2 finely chopped onions. Fry them gently until they start to brown.
Step Two
Once the onions are lightly browned, add your 2 tablespoons of garlic paste and 2 tablespoons of ginger paste to the pan. Stir them into the onions, letting them cook for 2-3 minutes until their raw aroma disappears.
Step Three
Now, add your finely chopped tomatoes and 2 finely chopped green chillies (if you are using them). Mix well and cook until tomatoes completely turn mushy.
Step Four
Next, add the 2 teaspoons each of turmeric powder, coriander powder, garam masala powder and your teaspoon of red chili powder. Stir all of these spices into the paste in the pan, and sauté until the oil starts to separate from the paste.
Step Five
At this point, add your 3 pounds of chicken pieces to the pan. Stir them in so that all the pieces are coated in the spice paste. Sauté the chicken pieces until they start to brown on all sides. This should take around 10-12 minutes.
Step Six
Now add your clean and washed 2 cups of fresh fenugreek leaves to the pan, stir them into the chicken and spice mix and let them cook for about 5 minutes.
Step Seven
Then, salt to taste and pour in your 1 cup of water. Cover the pan with a lid and let it simmer until the chicken is fully cooked and tender. This should take around 20-25 minutes.
Step Eight
Check the seasoning of the curry and adjust as needed. If you wish, you can now garnish with some fresh coriander leaves and 2 tablespoons of fresh cream. Your tasty Indian Methi chicken is now ready to be served.
Step Nine
Serve the curry hot with naan or basmati rice and enjoy your delicious Indian Methi Chicken.
