For a richer flavor, marinate the chicken with ginger-garlic paste, turmeric, and red pepper for at least 30 minutes before cooking. If fresh fenugreek leaves are unavailable, you can substitute with an additional tablespoon of dried fenugreek leaves. Adjust the amount of green chile peppers and red pepper to your preferred level of spiciness. Garam masala is best added at the end to preserve its aroma. A good quality garam masala will elevate the dish. If you don't have a pressure cooker, a heavy-bottomed pot can be used. Simmer the chicken for a longer time (approximately 45-60 minutes) until tender, checking occasionally and adding more water if necessary.
Methi Murgh (Fenugreek Chicken)
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PREP TIME10 mins
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COOK TIME45 mins
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TOTAL TIME55 mins
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SERVING6 People
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VIEWS15
Experience the unique and vibrant flavors of India with this aromatic chicken dish. Fresh and dried fenugreek leaves infuse tender chicken pieces with a distinctive, slightly bitter taste, perfectly balanced by warming spices and a touch of heat. This is a culinary adventure that will awaken your senses.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol103 mg
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Fiber2 g
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Protein37 g
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Saturated Fat8 g
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Sodium195 mg
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Sugar3 g
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Fat34 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat the oil in a pressure cooker over medium heat. Brown the chicken pieces evenly on all sides until golden, about 5 minutes. Remove from cooker and set aside.
02
StepAdd the cumin seeds, cinnamon stick, cardamom pod, cloves, onion slices, ginger-garlic paste, and green chile peppers to the pressure cooker. Cook until the onions are golden brown, stirring occasionally, about 5 to 7 minutes.
03
StepStir in the spinach, fresh fenugreek leaves, dried fenugreek leaves, turmeric, red pepper, and salt. Cook until the spinach and fenugreek leaves begin to wilt and darken in color, approximately 5 minutes.
04
StepPour the water over the mixture and return the browned chicken pieces to the pressure cooker. Bring to a boil, about 2 to 3 minutes.
05
StepFasten the lid on the pressure cooker and cook until the chicken is tender, around 30 minutes.
06
StepRelease the pressure fully and remove the lid. Sprinkle the garam masala over the dish. Cook and stir until the liquid thickens to your desired consistency, about 3 to 5 minutes.
07
StepServe hot with rice or naan for a complete and satisfying meal.
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RECIPE REVIEWS
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Please Rate
Madisyn Kuhn
Jun 5, 2025Jessica: I love the depth of flavor in this dish. The combination of spices is amazing.
Amos Schinner
Jun 4, 2025Robert: Great recipe! Next time I will try adding some potatoes to make it a complete meal.
Arturo Reichelbins
Jun 3, 2025Sarah: This recipe is fantastic! The fenugreek flavor is so unique and delicious. My family loved it!
Tyrel Schulist
May 21, 2025David: I was a bit hesitant about the bitterness of fenugreek, but this recipe balances it perfectly. Will definitely make it again.
Lamont Mitchell
May 18, 2025Emily: Easy to follow instructions and the chicken came out so tender. I added a dollop of yogurt at the end for extra creaminess.
Daren Stiedemann
May 18, 2025Michael: I used a Dutch oven instead of a pressure cooker, and it turned out great. Just needed to cook it a bit longer.