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September 16, 2025
Methi Murgh (Fenugreek Chicken) Recipe
Methi murgh celebrates the unique flavor of fenugreek leaves in this traditional Indian chicken curry that's both aromatic and nutritious. This distinctive dish features fresh methi (fenugreek) leaves that provide a slightly bitter taste many find addictive once acquired. The astringent quality of fenugreek creates a complex flavor profile that sets this curry apart from other chicken dishes. Combined with tender chicken and warming spices, the fenugreek adds depth and character to the sauce. This healthy and flavorful curry showcases how bitter greens can be transformed into something absolutely delicious through proper cooking techniques.
I love the taste of methi (fenugreek). It has an astringent taste and a slight bitterness that many people find too strong, but I am happy that there are many methi lovers out there. I really like pairing methi with chicken.
Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients
¼ cup cooking oil
1 (4 to 6 pound) whole chicken, cut into 8 pieces (skin removed and discarded)
1 teaspoon cumin seeds
1 cinnamon stick
1 black cardamom pod
4 whole cloves
1 large onion, sliced thin
1 tablespoon ginger-garlic paste
4 green chile peppers, halved lengthwise
½ cup chopped fresh spinach
½ cup chopped fresh fenugreek leaves
1 tablespoon dried fenugreek leaves
½ teaspoon ground turmeric
½ teaspoon ground red pepper
salt to taste
1 cup water
½ teaspoon garam masala
Directions
Heat the oil in a pressure cooker over medium heat; brown the chicken pieces evenly on all sides, about 5 minutes. Remove from cooker and set aside. Add the cumin seeds, cinnamon stick, cardamom pod, cloves, onion slices, ginger-garlic paste, and green chile peppers to the pressure cooker and cook until the onions are golden brown, 5 to 7 minutes. Stir the spinach, fresh fenugreek leaves, dried fenugreek leaves, turmeric, red pepper, and salt into the mixture and cook until the spinach and fenugreek leaves begin to wilt and darken in color, about 5 minutes. Pour the water over the mixture and return the chicken pieces to the pressure cooker; bring to a boil for 2 to 3 minutes.
Fasten the lid on the pressure cooker; cook until the chicken is tender, about 30 minutes. Release pressure fully and remove the lid; sprinkle the garam masala over the dish. Cook and stir until the liquid thickens, 3 to 5 minutes. Serve hot.
Nutrition Facts (per serving)
| 493 | Calories |
| 34g | Fat |
| 8g | Carbs |
| 37g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 493 | |
| % Daily Value * | |
| Total Fat 34g | 44% |
| Saturated Fat 8g | 41% |
| Cholesterol 103mg | 34% |
| Sodium 195mg | 8% |
| Total Carbohydrate 8g | 3% |
| Dietary Fiber 2g | 8% |
| Total Sugars 3g | |
| Protein 37g | 73% |
| Vitamin C 78mg | 87% |
| Calcium 57mg | 4% |
| Iron 4mg | 22% |
| Potassium 434mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
