In this recipe Fenugreek of methi is used in 3 states – seeds, fresh leaves and dried leaves and is cooked together with mustard oil Turmeric and Chicken to make this golden flavourful curry.

What fascinates me about Fenugreek (Methi in Hindi), is that the seeds are considered a spice, the leaves are considered a vegetable and when the leaves are dried, they are considered a spice! Inspired by Chef Sanjeev Kapoor’s recipe, Chicken is simmered in a delicious blend of three states of Fenugreek – the seeds, the leaves and the dried spice together with yogurt and sour cream, turmeric and red chilli powder till tender. This is a deliciously mild curry perfect for those that love a curry but cannot handle spice.

I’m using a whole and delicious Ontario chicken for this recipe. As mich as possible, I like to buy my birds whole. I find that breaking them down at home is more hygenic and also I can use all the bony parts of the chicken to make a delicious stock. Watch my mom break down a chicken – click here!

Murgh Methi

Ingredients
  

Marinate Chicken

  • 3 pounds – 1.3 kg chicken with bone
  • 1 cup yogurt
  • 1 cup sour cream
  • 1 tsp dried Fenugreek Kasuri Methi
  • Salt & Pepper

Gravy

  • 2 tbsps Mustard oil
  • 2 tbsps regular oil
  • 1/2 cup red Onion finely chopped
  • 3 – 4 tbsps each chopped ginger and garlic
  • 2 tbsps minced green Chillies
  • 1 tsp red Chilli powder
  • 1 tsp turmeric powder
  • 1 tsp Methi seeds crushed
  • 2 cups chopped fresh Fenugreek

Instructions
 

  • Add salt, pepper, dried fenugreekm sour cream & yogurt to the chicken and keep aside
  • In a saute pan add 2 tbsps each of mustard oil and regular oil
  • Saute the onion followed by the chopped ginger and garlic, followed by the green chillies
  • Add the chilli and turmeric powders and the crushed fenugreek seeds
  • Add the chopped fresh Fenugreek
  • Add a bit more Oil
  • Add in the chicken and fold in
  • Cover and cook for 30 mins, stirring at intervals
  • Add water if required