Name: Methi Murgh (Fenugreek Chicken)
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Cooking oil - ¼ cup; Whole chicken, cut into 8 pieces (skin removed and discarded) - 1 (4 to 6 pound); Cumin seeds - 1 teaspoon; Cinnamon stick - 1; Black cardamom pod - 1; Whole cloves - 4; Onion, sliced thin - 1 large; Ginger-garlic paste - 1 tablespoon; Green chile peppers, halved lengthwise - 4; Chopped fresh spinach - ½ cup; Chopped fresh fenugreek leaves - ½ cup; Dried fenugreek leaves - 1 tablespoon; Ground turmeric - ½ teaspoon; Ground red pepper - ½ teaspoon; Salt to taste - ½ teaspoon; Water - 1 cup; Garam masala - ½ teaspoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Methi Murgh (Fenugreek Chicken)

1. Cooking oil - ¼ cup

2. Whole chicken, cut into 8 pieces (skin removed and discarded) - 1 (4 to 6 pound)

3. Cumin seeds - 1 teaspoon

4. Cinnamon stick - 1

5. Black cardamom pod - 1

6. Whole cloves - 4

7. Onion, sliced thin - 1 large

8. Ginger-garlic paste - 1 tablespoon

9. Green chile peppers, halved lengthwise - 4

10. Chopped fresh spinach - ½ cup

11. Chopped fresh fenugreek leaves - ½ cup

12. Dried fenugreek leaves - 1 tablespoon

13. Ground turmeric - ½ teaspoon

14. Ground red pepper - ½ teaspoon

15. Salt to taste - ½ teaspoon

16. Water - 1 cup

17. Garam masala - ½ teaspoon

How to cook deliciously - Methi Murgh (Fenugreek Chicken)

1. Stage

Heat the oil in a pressure cooker over medium heat; brown the chicken pieces evenly on all sides, about 5 minutes. Remove from cooker and set aside. Add the cumin seeds, cinnamon stick, cardamom pod, cloves, onion slices, ginger-garlic paste, and green chile peppers to the pressure cooker and cook until the onions are golden brown, 5 to 7 minutes. Stir the spinach, fresh fenugreek leaves, dried fenugreek leaves, turmeric, red pepper, and salt into the mixture and cook until the spinach and fenugreek leaves begin to wilt and darken in color, about 5 minutes. Pour the water over the mixture and return the chicken pieces to the pressure cooker; bring to a boil for 2 to 3 minutes.

2. Stage

Fasten the lid on the pressure cooker; cook until the chicken is tender, about 30 minutes. Release pressure fully and remove the lid; sprinkle the garam masala over the dish. Cook and stir until the liquid thickens, 3 to 5 minutes. Serve hot.