Methi Murgh (Fenugreek Chicken) Recipe

Name: Methi Murgh (Fenugreek Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup cooking oil; 1 (4 to 6 pound) whole chicken, cut into 8 pieces (skin removed and discarded); 1 teaspoon cumin seeds; 1 cinnamon stick; 1 black cardamom pod; 4 whole cloves; 1 large onion, sliced thin; 1 tablespoon ginger-garlic paste; 4 green chile peppers, halved lengthwise; 1/2 cup chopped fresh spinach; 1/2 cup chopped fresh fenugreek leaves; 1 tablespoon dried fenugreek leaves; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground red pepper; salt to taste; 1 cup water; 1/2 teaspoon garam masala

Servings: persons

1/4 cup cooking oil
1 (4 to 6 pound) whole chicken, cut into 8 pieces (skin removed and discarded)
1 teaspoon cumin seeds
1 cinnamon stick
1 black cardamom pod
4 whole cloves
1 large onion, sliced thin
1 tablespoon ginger-garlic paste
4 green chile peppers, halved lengthwise
1/2 cup chopped fresh spinach
1/2 cup chopped fresh fenugreek leaves
1 tablespoon dried fenugreek leaves
1/2 teaspoon ground turmeric
1/2 teaspoon ground red pepper
salt to taste
1 cup water
1/2 teaspoon garam masala

1
Heat the oil in a pressure cooker over medium heat; brown the chicken pieces evenly on all sides, about 5 minutes. Remove from cooker and set aside. Add the cumin seeds, cinnamon stick, cardamom pod, cloves, onion slices, ginger-garlic paste, and green chile peppers to the pressure cooker and cook until the onions are golden brown, 5 to 7 minutes. Stir the spinach, fresh fenugreek leaves, dried fenugreek leaves, turmeric, red pepper, and salt into the mixture and cook until the spinach and fenugreek leaves begin to wilt and darken in color, about 5 minutes. Pour the water over the mixture and return the chicken pieces to the pressure cooker; bring to a boil for 2 to 3 minutes.
2
Fasten the lid on the pressure cooker; cook until the chicken is tender, about 30 minutes. Release pressure fully and remove the lid; sprinkle the garam masala over the dish. Cook and stir until the liquid thickens, 3 to 5 minutes. Serve hot.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup cooking oil, 1 (4 to 6 pound) whole chicken, cut into 8 pieces (skin removed and discarded), 1 teaspoon cumin seeds, 1 cinnamon stick, and more.

Yes, Methi Murgh (Fenugreek Chicken) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Methi Murgh (Fenugreek Chicken)

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