Murgh Methi

Inshallah the holy month of Ramadhan begins from tomorrow here, I wish all my readers Ramadhan Mubarak! May the choicest blessings of ALLAH (سبحانه وتعالى) shower upon us all, and grace our home with peace joy and happiness.

Ramadhan Mubarak to you all!

This month inshallah, like the last year, I will try to take some time out and post about the Ramadhan special dishes, some authentic, and some daily recipes, with tips to make life easier.

Tip: In my current daily schedule, I do not get time to sit at home and cook leisurely for Iftaar or the dinner afterwards, or for Seher for that matter. So what I do is, I stock up my refrigerator and freezer with cooked food that I prepare as and when I get time. Lots of curries in the freezer- both vegetarian, non-vegetarian and dals., Rice for the week in the refrigerator. When I have to serve food, I reheat them all for a few minutes in the microwave and serve it all piping hot on the Dastarkhaan. This way I stay peaceful and get ample time for my studies and prayers. This a great tip that I learnt from my MIL.

Mature/Full-grown Fenugreek leaves/Methi in pot

Mature Funugreek Leaf/Methi

To Grow Methi: This Summer, I had planted Fenugeek leaves/Methi along with the others. Methi is very easy to grow and the quickest to germinate. Just sprinkle a few fenugreek/methi seeds on wet soil and cover them up lightly using damp soil. Keep watering them everyday a little bit, you will soon see small seedlings in about a week time. Usually we Hyderabadis do not use the full grown mature Fenugreek leaves/Methi leaves in cooking. We pluck the leaves when they are at the two-leaves stage, tender, young and full of flavor. Click here to have a look at the tender baby methi available in Indian farmers markets. This time however I let it grow and used mature leaves to prepare Murgh Methi.

Murgh Methi is a delicious and well-known Hyderabadi chicken curry. I prepare it usually in the oven when I cannot devote my time to attend to the chicken cooking on stove top. But I have tried both the methods, the stove top method and the Oven method, and the curry was just as delicious both the ways.

Murgh Methi – Chicken with Fenugreek leaves

Ingredients:

Chicken with bone – 1.3 kgs, cut into medium size pieces
Onions
Canola Oil – 1 tbsp (optional)
Canned Tomato paste – 1/2 cup
Ginger -Garlic paste – 2tbsp
Red Chilli powder – 2 tsp
Turmeric – 1/4 tsp
Salt – 2 tsp
Dy roasted Cumin seed powder – 1 tsp
Dry roasted Coriander seed powder – 1 tsp
Fenugreek leaves – fresh, roughly chopped, 1 cup

Oven Method-The following is a quick method, where you do not have to stand in front of the stove attending to the chicken and tiring your legs. You have to simply marinate it and then let it slow cook in you oven, saving you lots of time:

1. Wash the chicken pieces, pull off the skin and excess fat and leave to drain in a colander.
2. In a large flat baking dish, add 100 gms of store brought fried onions. Add the chicken along with all the other ingredients except the fenugreek leaves and mix well so that all the chicken pieces are coated with the marinade. Cover the dish with aluminium foil and keep in the refrigerator for 30 minutes to 3 hrs.
3. Pre-heat the oven to 350° F.
4. Bring the marinated chicken to room temperature and keep the dish, covered, in the oven and let it cook for about 35 minutes. Later, carefully remove the aluminium foil (hot steam can burn your fingers) and throw in the fresh chopped fenugreek leaves. Gently stir to mix without breaking the chicken pieces. Cover once again with the aluminium foil and put it back into the oven and let it cook for a further 10 minutes. Serve warm.

Stove-Top Method-If you do not happen to have an Oven in your house, You can always prepare this curry on stove-top. The following is the procedure for it:

1. Wash the chicken pieces, pull off the skin and excess fat and leave to drain in a colander.
2. Pour oil into a large frying pan and fry two large finely sliced onions till golden brown. Add ginger garlic paste, and chicken pieces and stir fry them till they are lightly browned on all sides.
3. Add salt, red chilli powder, cumin seed powder, coriander seed powder, turmeric and canned tomato paste. Close the lid and let it cook for 15-20 minutes for until the chicken is tender and fully cooked and oil floats on surface. Add a little water if needed to cook.
4. Add the chopped fenugreek leaves and gently stir to mix well, taking care not to break the chicken pieces. Let it cook uncovered for 5 more minutes. Serve warm.

Suggested Accompaniments: Khatti Dal/Sojni Ki Phalli Ki Patli Dal, Khushka/Roti for a filling delicious meal.

Luv,
Mona

29 thoughts on “Murgh Methi

  1. salam Mona can I cook this curry with dry mmethi leaves? thanx for nice recipe.

    WaAlaiKumAsSalaam Simrah, you can use around 3 tbsp dry methi leaves for this curry instead of fresh methi.

  2. Assalam alaikum!

    I love love love your site Mona!!!!! I made this dish today for family and my Hyderabadi hubby loveeeeed it! For me the best review I can get is if he says “It tastes just like my dadima’s” and today was the day!!! Thank you!!!!!!

  3. Mona Hi! this is an amazing site.How do i contact you? i have given my E-mail address. if you can please mail me your mobile no. Would like to get in touch with you.

    Paresh

  4. Ramadan Mubarak Mona! Guess what recipe is going on my blog tomorrow? Murgh Methi!! I suppose great minds think alike… our recipes are slightly different though…

  5. Oh my God Mona, I’m cooking it tonight 🙂

    Warm wishes on the holy month of Ramadan, may Allah, bless you and the family with happiness, love and prosperity!

  6. Hope you and your family have a prosperous month of fasting Mona! The chicken looks delish, absolutely LOVE the colour. I’m a big fan of methi and love the flavour that it adds to even a simple everyday dish.

  7. asalam, ramadaan ki mubarak ho aap sab perna walo ko ,koi ramazan ka hawalaye se dishes ka bhi bataee mona ji ,murgh mathi ma bhi bhat banati houn plz koi imsak ya iftare ka pakwan bataee ga zaroor thanks bye ,allah hafiz

  8. Happy ramadan to you and your family , Mona. The curry looks delightful…I’ve never cooked this combination before. Thanks for sharing…it’s always nice to learn something new 🙂

  9. First off…a very happy Ramadan to you…and secondly, please know this that….that dish is fit for a king..really, and the oven method seems sooo convenient,that I have already ordered for fenugreek leaves, and I am having friends over this weekend! All thanks to your long hours of toiling in the kitchen, and the before the computer….you rule,Mona!

  10. Ramadan Mubarak to you too Mona.
    Curry with Pita looks inviting.I make methi chicken whenever i get the methi in the desi store. Good gardening ,your mature methi pot looks beautiful.
    Good tip there from your MIL ,about freezing food and saving time for prayers for Ramadan.
    Remember me in your Duas.

  11. Happy Ramadan Mona. 🙂

    Wow this is one beautiful curry recipe! I could see all your recipes sat on a table in front of me ready to eat up, they are all so delicious! I love the colour of the curry and the fresh methi leaves.

    I love your tray of fresh methi leaves you are so lucky to be able to have these fresh plants. The best herbs I can buy are coriander and mint!

  12. Ramadhan Mubarak to you too Hon, May Allah bless you both(Mr. and Mrs. Mona) with tons and tons of happiness this year, Ameen

    As for the recipe, Wow! Thats something tempting .. Seducing my tastebuds I might add .. 😉

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