Methi Chicken / 15 minutes chicken gravy / Fenugreek chicken

Methi chicken or Murgh methi is a simple chicken gravy with the added unique flavour of methi leaves making it a delectable dish.

It’s a famous dish in India and Pakistan. Methi chicken is rich in proteins and vitamins.

The juices of chicken and methi mixed together makes it delicious, can be served with chapati or plain rice.

Print Recipe

Methi Chicken / 15 minutes chicken gravy / Fenugreek chicken

Course

Main Dish

Cuisine

Indian, South Asian

Keyword

chicken, chicken curry, how to make methi chicken, murgh methi recipe, simple chicken gravy

Prep Time

5 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 500 grams chicken (preferably bone-in)
• 3 large Onions (sliced)
• 1.5 teaspoon Ginger-Garlic Paste
• 1.5 teaspoon Red Chilli Powder or paprika
• 3/4 teaspoon Turmeric Powder
• 1.5 tablespoon dried kasuri methi/ fresh methi (or 1 bunch fresh methi)
• 1/2 teaspoon Salt (as per taste)
• 1/4 teaspoon Garam masala powder
• 2 fistful Fresh Coriander Leaves / Cilantro (finely chopped)
• 2 medium Fresh green chillies
• 4 tablespoon cooking oil (or olive oil)
• 1 glass water (220 ml)

Course Main Dish Cuisine Indian, South Asian Keyword chicken, chicken curry, how to make methi chicken, murgh methi recipe, simple chicken gravy Prep Time 5 minutes Cook Time 15 minutes Servings people Ingredients 500 grams chicken (preferably bone-in) 3 large Onions (sliced) 1.5 teaspoon Ginger-Garlic Paste 1.5 teaspoon Red Chilli Powder or paprika 3/4 teaspoon Turmeric Powder 1.5 tablespoon dried kasuri methi/ fresh methi (or 1 bunch fresh methi) 1/2 teaspoon Salt (as per taste) 1/4 teaspoon Garam masala powder 2 fistful Fresh Coriander Leaves / Cilantro (finely chopped) 2 medium Fresh green chillies 4 tablespoon cooking oil (or olive oil) 1 glass water (220 ml)

Instructions

1. Wash and drain the chicken.
2. In a pressure cooker add the onion, chicken, ginger-garlic paste, turmeric, red chilli powder, salt and oil. Mix all these well.

   
3. Now switch on the flame and add a fistful of coriander leaves and saute this combined mixture of on high flame for five minutes, until oil starts separating and onions are softened.

   
4. Now add water and close the lid of the cooker. Pressure cook on high flame until two whistles of the cooker are heard. Then switch off the flame. This may take 5 minutes.

   
5. Stand for 2 to 3 minutes and Carefully open the lid of the cooker only when the safety lock of the cooker allows you to open it.
6. Now switch on the flame on high. Add Kasuri methi and garam masala powder. Give it a stir and adjust salt if required.

   
7. Cover the lid of the pressure cooker again and cook on high flame until one whistle is heard. That's it switch off the flame. Add the remaining fistful of coriander and green chillies after opening the lid.
8. Methi chicken is ready. Serve hot.

   

Recipe Notes

1. Please be cautious while handling the pressure cooker and open the lid only when the safety lock allows you to open it, or wait until the inbuilt steam cooldowns.
2. Fresh methi leaves can be added instead of Kasuri methi.
3. Be careful while adding salt to this recipe. Add salt little by little as needed, coz sometimes even a little more salt makes this dish too salty.