Murgh Methi

Tender chicken pieces coated in a dense, brown sauce. The characteristic bitterness of fenugreek blends with the aroma of warm ghee and toasted spices.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 354
• Protein: 35 g
• Carbs: 13 g
• Fat: 17 g

Ingredients

• 600 g White chicken ( in 3cm cubes )
• 150 ml yogurt Indian ( whisked )
• 2 tbsp ghee
• 2 piece Yellow onion ( finely chopped )
• 4 piece Garlic ( minced )
• 1 tsp Ginger powder
• 1 tsp Turmeric powder
• 1 tsp kashmiri chili
• 1 tsp garam masala
• 1 tsp fenugreek ( seeds )
• 1 pinch Gray sea salt
• 150 g Fresh fenugreek leaves (Methi) ( washed and chopped )

Instructions

1. Marinate the meat

   In a bowl, mix the chicken cubes with the Indian yogurt, turmeric, and Kashmiri chili. The meat must be well coated to remain tender during cooking.

2. Sauté the aromatics

   Heat the ghee in a sauté pan. Add the onions and garlic. When the onions are translucent and starting to brown at the edges, add the ginger.

3. Cook the chicken

   Add the chicken and its marinade to the pan. Increase the heat to sear the meat. Stir regularly until the water evaporates and the sauce begins to thicken.

4. Bind and reduce

   Stir in the fresh fenugreek leaves, the fenugreek, and the garam masala. Lower the heat and simmer until the sauce coats the spoon and the fat slightly rises to the surface.

Chef's tips

• Do not overcook the chicken; it should remain firm but juicy in the center.
• If the sauce reduces too quickly, add a small splash of water to loosen it up.

Storage

Store for up to 3 days in the fridge in an airtight container. The sauce will thicken when cold; loosen with a splash of water when reheating.