This is one of those recipes where everyday, boring chicken can be made into something interesting. We have been having an abundance of methi/fenugreek greens here at this time of the year. Perfect picker upper for an otherwise mundane chicken curry. And its so easy, you can sneak it into your dinner even on a crazy work day.
My Mum used to make Methi Chicken as well during winters in India, when she was sick of rolling out theplas. We would eat this thickish chicken in fenugreek greens curry with hot, fluffy chapatis. The sauce would most often be clinging to the pieces of chicken, the methi leaves emanating a strange, bitter smell. Bitter in a good way.
You can grow your own methi (microgreens) right in your balcony. Here is how! This is how my Ma-in-law grows her methi in Delhi.
And this is how my Mum buys her methi greens in Jamshedpur.
While I buy my tiny bunch of methi for $1.99 here from a supermarket, then meticulously pluck the leaves off the stem to finely chop them and prep them for this curry.
Ingredients for Methi Murg are:
600 grams chicken, skinless please!
1 cup of finely chopped methi/fenugreek greens
5 tablespoons plain yogurt, whisked with one cup water
1 medium red onion, finely chopped
2 tablespoons ginger paste
2 tablespoons garlic paste
5-6 green chilies, finely chopped
1 small piece of ginger, julienned
4-5 tablespoons mustard oil
Heat oil in a large, flat pan. I used my clay/terra cotta pan. Sauté the onions till they are lightly browned. Add the chicken and green chilies and brown the chicken on both sides.
Next add the pureed ginger and garlic and cook on low-medium heat till the chicken starts to release its juices.
After about 4-5 minutes of cooking the methi greens with the chicken, turn the heat off. Let the chicken cool down a bit.
Now add the whisked yogurt, and a little water if necessary. Mix well. Turn the heat to low-medium and cook until chicken is tender and the sauce is thick. Also, the sign to look out for is to see if the chicken releases a thin line of oil at the sides. You know then that the spices have cooked through.
Season with salt and garnish with the julienned ginger. Your everyday chicken has now attained the prestigious title of Methi Murg and is ready to be served with soft, fluffy chapatis and salad.