| Prep: 20 mins | Cook: 6 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 14g | 4g | 11g |
| sugars | fibre | protein | salt |
| 5g | 7g | 30g | 0.8g |
Bathed in an aromatic sauce laden with spices and tender chicken, there’s little room for denying the charming appeal of my Slow Cooker Methi Murgh. As a native New Yorker, I can’t help but compare this recipe to our bustling city’s diversity – it brings together contrasting flavors, much like how NYC mingles numerous cultures.
A Global Dish with a Healthy Touch
What I love the most about this recipe is the unique fusion of flavors it brings to my palate – the potent heat of red chili, the earthy freshness of fenugreek leaves, and the warm, comforting taste of garam masala. A garlic and ginger base bolsters the dish’s intricate flavor profile, coaxing the Fenugreek leaves to release their interesting, slightly bitter, nutty flavor.
Despite the flavourful craft we cater to, I am acutely aware of the health aspect of the dishes I prepare. This Methi Murgh isn’t just a feast for your taste buds, but also a beneficial addition to a balanced diet. Fenugreek leaves, or Methi, are rich in vitamins, minerals and fiber which are known to help in digestion and reduce inflammation (source). The blend of spices not only adds flavour but boosts digestion and have powerful antioxidant properties as well (source).
Complements and Pairings
I find this Slow Cooker Methi Murgh to be versatile enough to be paired with a plethora of side dishes. It pairs remarkably well with plain Basmati rice, allowing the subtly fragrant grains to soak up the rich gravy. If you’re leaning more into the Indian cuisine, you might want to try it with freshly made Naan or a heap of Biryani (recipe).
A comparison that comes to mind is the Chicken Tikka Masala—a dish equally renowned for its creamy, spicy tomato sauce. However, this Methi Murgh takes a unique turn with its fenugreek twist, introducing a dimension of taste that’s ultimately different, yet similarly delightful.
Whether you’re an admirer of Indian cuisine or an adventurous eater eager to try something new, I invite you to experience the engaging dynamics of flavor enveloped in this Slow Cooker Methi Murgh. As always, cook with love!
What You’ll Need
- 2 lbs boneless, skinless chicken breasts
- 1 large onion, finely chopped
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 2 cups fresh fenugreek leaves (methi), finely chopped
- 1 cup yogurt
- 1 tablespoon turmeric powder
- 1 tablespoon cumin powder
- 2 tablespoons coriander powder
- 2 tablespoons garam masala
- 1 tablespoon red chili powder
- 1/2 cup tomato puree
- Salt, to taste
- 2 tablespoons vegetable oil
- 2 cups water
- Freshly chopped coriander leaves for garnish
Method
Step One
Start by heat the vegetable oil in a pan over medium heat. Add the finely chopped onions and sauté until they turn a golden brown color.
Step Two
Then, add the minced ginger and minced garlic to the pan. Continue to cook, stirring continuously, for another 2-3 minutes until the raw smell of the ginger and garlic disappears.
Step Three
Next, add the turmeric powder, cumin powder, coriander powder, garam masala, and red chili powder to the pan. Stir well to fully incorporate the spices with the onion, ginger, and garlic mixture.
Step Four
Add the chicken to the pan. Mix well, ensuring every piece of chicken is well coated with the spice mixture. Sauté the chicken for approximately 5-7 minutes until the outside of each piece is cooked.
Step Five
Then, add the tomato puree to the pan and stir well.
Step Six
Next, add the finely chopped fenugreek leaves (methi), stir well and cook for another 2-3 minutes.
Step Seven
Transfer the content of the pan to a slow cooker. Add the yogurt and water, stirring to combine. Add salt to taste.
Step Eight
Cover the slow cooker with the lid and set the heat to low. Allow the Methi Murgh to cook for approximately 6-8 hours.
Step Nine
Before serving, garnish the Methi Murgh with freshly chopped coriander leaves. This dish pairs perfectly with steamed rice or naan bread.
