“Garlic Flavoured Murgh Methi / Chicken Methi” ….. This is a popular Delicious Dish from Hyderabadi cuisine ...... here the chicken pieces are cooked in spices combined with fresh Methi (Fenugreek) leaves. Methi leaves are very popular green leafy veggie, but they are also known for being a little bit bitter. This dish is however really awesome with the fresh punch and flavour of methi leaves ….... Goes well with Roti / Paratha / Naan .... Yumz …
When it is Hyderabadi Cuisine it’s got to be good. This Chicken curry though I had never tasted always appealed to me on pictures. Always like dishes which has methi leaves included in them. It has its own flavour, a bitter sweet taste I guess. Though Chicken dishes are not frequently prepared at home as we are more of fish eaters, I always love the texture and taste of these curries that are served in restaurants. They really keep me wondering as to how they actually get it done. As Methi leaves are still in season I wanted to try out more recipes using the same. I had heard a lot about this recipe and hubby insisted I prepare the same. I did a lot of research on google my best friend and came across many variations which confused me more, finally made some variations of my own and cut short some methods and came up with my own recipe. And Eureka … that’s it this dish tasted almost like another dish which I had been longing to prepare ….. A little bit more of variations and will come up with that paneer dish too. Stay glued for more exciting recipe, where else but right here ….. Till then enjoy this awesome curry with family and friends.
Chicken pieces : 6 or 500 gms (I used Chicken Drumsticks)
Jeera / Cumin Seeds : 1 tsp
Onion : 2 large finely chopped.
Ginger : 2 inch piece finely chopped.
Green Chillies : 5-6 finely chopped (less spicy one)
Garlic : 15 + 5 finely chopped.
Tomatoes : 3 medium sized, pureed.
Curds / Yogurt : ½ cup beaten (Should not be sour)
Methi / Fenugreek Leaves : 3 cups finely chopped.
Turmeric / Haldi Powder : ½ + ½ tsp
Coriander Powder :1 tblsp (coarsely powdered)
Jeera Powder : 1 tsp (coarsely powdered)
Fennel Powder : ½ tsp (coarsely powdered)
Kashmiri Red Chilly Powder : 2 tblsp + ½ tsp
Garam Masala : 1 tsp.
Curry Leaves : 6-8
Oil : 3 tblsp + 1 tsp
Salt to taste
** Clean and wash the chicken pieces and drain off the water. Pat it dry. Now add in ½ tsp of haldi powder, ½ tsp of Kashmiri red chilly powder, ½ tsp of curds and a little bit of salt to taste and mix in with the pieces well. Put it in a tight lid box and put it in the fridge for 30 mins or till the other preparations are done with. Remove 10 mins. Before using the same into the preparation.
** Pick only the leaves part of methi leaves, wash and drain off the water properly. Now chop them finely and keep it ready. In all you should have about 3 cups of these chopped leaves.
Heat the 3 tblsp of oil in a thick bottomed flat kadai. When hot, lower the heat and add in the cumin / jeera seeds and fry for a minute. Now add in the curry leaves and stir for a few seconds. Now add in the finely chopped 2 large sized onions and fry for a few minutes, till a little bit translucent. Now add in the finely chopped garlic (of 15 cloves) along with the finely chopped ginger and green chillies and continue frying on medium heat till all the ingredients turn brownish and the raw smell of the onions go away. This takes a good 20 mins. Do not leave it unattended, as they may then get burnt. If need be then do so by keeping the flame on very low and keep stirring often.
When the ingredients have turned brownish add in the remaining haldi powder, coriander powder, Jeera powder, fennel powder, kashmiri red chilly (2 tblsp), Garam masala and continue frying for a minute or so. Sprinkle some water if necessary, if you find the masala getting burnt. Now add in the tomato puree and mix all well, keep the flame on low level and let the tomatoes cook in a bit. Now add in the finely chopped methi leaves and mix well. Add in salt to taste. Do not add more of salt as the marinated chicken pieces have also been salted. Cover and let the leaves cook a bit.
Now add in the beaten curds, the marinated chicken pieces and a little bit of water. The quantity of water depends upon how thick you want the gravy to be. You can add in about 1 cup of hot water and mix all well. Now let the curry come to a boil on medium heat. Keep stirring gently in between. Once the curry comes to boil, lower the heat and cover the kadai with a tight lid. Let the chicken and the methi leaves get cooked on low heat till almost done. Keep checking and stirring in between all the time to check if the chicken is cooked and the consistency of the gravy too is of your desired thickness. If needed you can add in some more water. Now the Garlic flavoured Murgh Methi / Chicken Methi is done. Remove from fire and keep it aside covered.
In a small kadai, heat the remaining ½ tsp of oil, when hot add in the finely chopped garlic (of remaining 5), when they turn brown, add in the remaining ½ tsp of red chilly powder and immediately pour it on the curry and cover the kadai with tight lid. Let this remain aside for a good 20 minutes. Serve hot with roti / chapati / parath or naan.