Methi Murg (Chicken with Fresh Fenugreek) recipe

Methi or Fenugreek is more than an ingredient in Indian cooking; it is an emotion. From the fresh green leaves to the tiny golden seeds, every part of the plant finds its place in the kitchen. In India, the leaves in dried form are used throughout the year, bringing that unmistakable earthy aroma to curries and dals long after the season has passed.

This Methi Murg is a comforting chicken curry made with fresh fenugreek leaves. It is slightly different from my grandmother’s version that appears in my new cookbook, No Worries, Just Chicken Curries, but I wanted to share this variation because it shows another lovely way the bitterness of fresh methi balances beautifully with chicken and warm spices.

Fresh fenugreek should always be treated gently. If it cooks for too long it turns unpleasantly bitter, so it goes into the curry towards the end, allowing it to perfume the sauce without overpowering it.

Serves 4

Ingredients

For chicken marinade:

600 g chicken on the bone (drumsticks and thighs work well)

½ tsp turmeric

1 tsp Kashmiri red chilli powder

Salt

1 tsp vinegar

1 tsp yoghurt

For the sauce:

2-3 tbsp oil

1 black cardamom

1 bay leaf

½ inch cinnamon stick

2 dried red chillies (optional)

½ tsp cumin seeds (or a little more if you like)

2 medium white onions, finely chopped

1 tbsp ginger and garlic paste

½ tsp turmeric

½ tsp black pepper powder

1 tbsp coriander powder

1 tsp cumin powder

1 can (400 g) tomatoes, pureed

2 cups fresh fenugreek leaves

2 tsp dried fenugreek leaves (kasuri methi)

Salt to taste

½ tsp degi red chilli powder (optional)

1 tsp pounded green chillies (optional)

150 ml warm water

Garnish

1/2 tap Garam masala, few fresh corainder leaves and ginger cut into fine juliennes

Method

Mix all the marinade ingredients with the chicken and coat well. Cover and refrigerate for a minimum of 2–3 hours.

Heat a little oil in a pan on high heat and sear the chicken pieces briefly until lightly coloured. Do not cook them through. Remove and keep aside.

To make the curry, heat 2 tbsp oil in a deep pan. Add the black cardamom, bay leaf, cinnamon, dried chillies ( if using) and cumin seeds. Let them sizzle for about 1 minute so the oil becomes fragrant.

Add the chopped onions and cook on medium heat until light golden, about 10 minutes.

Stir in the ginger and garlic paste and fry for a minute. Lower the heat and make sure the paste doesn’t stick to the bottom of the pan.

Lower the heat and add turmeric, coriander powder, red chilli powder, cumin powder and black pepper. Add a small splash of water so the spices do not burn. Cook until the mixture turns into a thick paste.

Pour in the pureed tomatoes and cook on medium heat for 5–7 minutes until the sauce deepens in colour and you see a little oil appearing around the edges.

Return the chicken to the pan and add salt, the dried fenugreek leaves, pounder green chilli (if using). Add 50–100 ml warm water, cover and cook for about 15–18 minutes until the chicken is nearly cooked.

When the chicken is about 80 percent done, add the fresh chopped fenugreek leaves. Stir gently and cook for only 2–3 minutes until the curry is bubbling and the leaves have just wilted. Do not overcook them as they can become bitter.

Finish with garam masala and garnish generously with ginger juliennes.

Serve hot with chapatis, naan or simple steamed rice.

Note from Suki : “This recipe is not from my cookbook, No Worries, Just Chicken Curries. However I have another fenugreek and chicken recipe in it. The cookbook is for £14.25 on Amazon.”