Indian · serves 2

Methi Murgh

Fresh fenugreek and chicken. Slightly bitter, deeply savoury, done in forty minutes.

40 min Some work Non-vegetarian

Ingredients

  • 700g chicken
  • 3 cups methi leaves, chopped
  • 1/2 cup curd
  • 2 onions
  • 2 tomatoes
  • 1 tbsp ginger-garlic paste
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1/4 cup cream
  • 4 tbsp oil

Method

  1. Salt the methi, rest 10 minutes, squeeze out the water. Skipping this makes the whole dish bitter.
  2. Onions browned in oil, then ginger-garlic paste.
  3. Tomatoes and coriander powder till the oil separates.
  4. Chicken seared 8 minutes, then whisked curd off the heat, stirred in, back on low.
  5. Methi in, cover, 20 minutes.
  6. Garam masala and cream at the end. Roti or naan.

Questions people ask about Methi Murgh

How long does Methi Murgh take?

About 40 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Methi Murgh?

Salt the methi, rest 10 minutes, squeeze out the water. Skipping this makes the whole dish bitter.

What can I use instead of chicken in Methi Murgh?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Methi Murgh ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Methi Murgh vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Methi Murgh?

Roti or naan. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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