Murgh matar methi or chicken, peas and fenugreek leaves gravy is a delicious and favourful gravy that tastes great when served with chapathi, rice or Naan. It is easy to make and can be cooked in less than half an hour. I have also shared a video of how to make Murgh matar methi here.


500 gms Chicken cleaned and cut into pieces
1/2 cup peas
4 tbsp oil
1 onion chopped
2 tsp garlic paste
2 tsp ginger paste
1 tsp red chilli powder
4 tomatoes de-seeded and pureed
1/4 tsp turmeric powder
4 tsp coriander powder
1 tsp salt (or to taste)
2 tsp dry fenugreek leaves (kasuri methi)
4 tbsp coconut paste
1 tbsp soya sauce
3 to 4 tbsp chopped Coriander leaves

  • Wash and clean the chicken pieces and keep ready.
  • Heat oil in a pressure cooker, add chopped onions and saute till the onions turn golden.
  • Next add in garlic and ginger paste and saute till the raw smell goes.
  • Add red chilli powder, turmeric powder, coriander powder and salt, and cook for a few seconds.
  • Then add the tomato paste and stir well. Cook till oil starts separating.
  • Now add coconut paste and coriander leaves.
  • Next add dry fenugreek leaves, peas, chicken pieces and mix well.
  • Add 1 cup water and close the lid of the cooker. Pressure cook for 10 minutes or 4 whistles.
  • Once done, open the lid and add soya sauce, and bring the gravy to a boil. 
  • Cook for a couple of minutes in low flame.
  • Switch off the gas, and transfer the gravy to a bowl.
  • Serve hot.

Check out the video here

For more chicken recipes, check out the 50+ chicken recipes page.

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