Methi Murg Curry

Methi Murg Curry is a fragrant and flavorful Indian dish featuring tender chicken cooked with fresh fenugreek leaves and a blend of aromatic spices. This hearty curry is perfect for a comforting lunch, served with rice or naan.

Ingredients

• Chicken (boneless, cut into pieces) - 300 grams
• Fresh methi (fenugreek leaves) - 100 grams
• Onion (finely chopped) - 1 medium
• Tomato (pureed) - 1 medium
• Ginger-garlic paste - 1 tablespoon
• Green chili (slit) - 1
• Cooking oil - 2 tablespoons
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Garam masala - 1 teaspoon
• Salt - to taste
• Water - 200 ml
• Fresh coriander leaves (for garnish) - a handful

Steps

1. Heat the cooking oil in a pan over medium heat and add the cumin seeds. Allow them to crackle.
2. Add the finely chopped onion and sauté until it turns golden brown.
3. Stir in the ginger-garlic paste and slit green chili, cooking for another 2 minutes until fragrant.
4. Add the tomato puree and cook until the oil separates from the mixture, about 5-7 minutes.
5. Add the turmeric powder, red chili powder, and salt. Mix well and cook for 2 minutes.
6. Add the chicken pieces to the pan, stirring to coat them with the masala. Cook for about 5 minutes until the chicken is no longer pink.
7. Pour in the water, cover the pan, and simmer on low heat for 15 minutes, allowing the chicken to cook through.
8. Once the chicken is cooked, add the fresh methi leaves and garam masala. Cook for an additional 5 minutes, stirring gently.
9. Remove from heat and garnish with fresh coriander leaves before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.2 L

Health Benefits

• Fenugreek leaves are rich in vitamins and minerals, which can support overall health.
• Chicken is a great source of lean protein, essential for muscle growth and repair.

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