MURGH METHI

Murgh methi or chicken and fenugreek leaves gravy is a popular gravy best served with chapathi, rice or Naan. Fresh fenugreek leaves have been used in this recipe and it is this ingredient that gives a wonderful taste and flavour to the gravy.

Ingredients

250 gms Chicken cleaned and cut into pieces

3 tbsp oil

1 onion ground to a paste

1 ½ tbsp ginger garlic paste

1 ½ tsp red chilli powder

4 tomatoes de-seeded and pureed

½ tsp turmeric powder

3 tsp coriander powder

1 tsp salt (or to taste)

1 bunch fenugreek (methi) leaves (approximately 1 cup)

4 tbsp coconut paste

1/2 tbsp soya sauce
1/2 cup cream

3 to 4 tbsp chopped Coriander leaves

Method

• Wash and clean the chicken pieces and keep ready.
• Clean the fenugreek leaves as well. (For method see notes)
• Heat oil in a pressure cooker, add onion paste and saute till the paste turns golden.
• Next add in ginger garlic paste and saute till the raw smell goes.
• Add red chilli powder and cook for a few seconds.
• Then add the tomato paste and stir well. Add in turmeric powder, coriander powder and salt. Cook till oil starts separating.
• Now add the fenugreek leaves, chicken pieces and mix well.
• Dissolve coconut paste in 3 cups of water and add to the cooker.
• Mix well and add the chopped coriander leaves.
• Add water if necessary and close the lid of the cooker. Pressure cook for 10 minutes or 4 whistles.
• Once done, open the lid and transfer the gravy to a pan.
• Add soya sauce and bring the gravy to a boil. 
• Finally add cream and stir well. Cook for a couple of minutes.
• Then reduce heat, close a lid and cook for a few minutes till the gravy starts thickening.
• Serve hot

Notes

• Take the bunch of fenugreek leaves and separate the leaves from the stalk. Take the leaves in a bowl and add water. Wash the leaves with water and transfer the leaves to another bowl. In the same way add water to this bowl and wash again. Repeat once or twice till all the leaves are clean.
• In case you could not get hold of fresh fenugreek leaves, you can also use Kasuri methi (dry fenugreek leaves) which is easily available in the market. But the gravy tastes best with fresh fenugreek leaves.
• Instead of soya sauce you can also use tamarind. Take a small ball of tamarind, soak it in water, extract its juice and add it to the gravy at the end of the cooking process.