Methi Murgh (Fenugreek Chicken)
Ingredients55 m servings 493 cals
- 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.
- 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.
Per Serving: 493 calories; 34 g fat; 8 g carbohydrates; 36.7 g protein; 103 mg cholesterol; 195 mg sodium. Full nutrition
ReviewsRead all reviews 4
Great, very easy and healthy (especially with skin removed). I did not have methi leaves so I used spinach instead. I also did not use all the read pepper. Thanks!
I used boneless breasts and fenugreek powder. Very good! Boyfriend said he could eat it all night long.
Made this and was in LOVE! Methi is one of my favorite spices. This dish was very easy to make.