Methi Murg Masala

Methi Murg Masala is a flavorful North Indian chicken dish infused with the aromatic goodness of fenugreek leaves, creating a perfect balance of spices and herbs. This gluten-free delight is both comforting and satisfying, making it a perfect choice for dinner.

Ingredients

• Chicken thighs, boneless - 300 grams
• Fresh methi (fenugreek leaves) - 50 grams
• Onion, finely chopped - 1 medium (150 grams)
• Tomato, pureed - 1 medium (100 grams)
• Ginger-garlic paste - 1 tablespoon
• Green chilies, slit - 2
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 teaspoon
• Garam masala - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Salt - to taste
• Oil (preferably mustard or vegetable) - 2 tablespoons
• Fresh coriander leaves, chopped - for garnish

Steps

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add the finely chopped onions and sauté until they turn golden brown.
3. Stir in the ginger-garlic paste and green chilies. Cook for 1-2 minutes until fragrant.
4. Add the turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for another minute.
5. Add the pureed tomato, and cook until the oil starts to separate from the mixture, about 5-7 minutes.
6. Add the chicken thighs to the pan, coating them well with the spice mixture. Cook for 5 minutes, stirring occasionally.
7. Cover the pan and let the chicken cook on low heat for about 10-15 minutes until fully cooked through.
8. Once the chicken is cooked, add the fresh methi leaves and garam masala. Stir well and cook for another 2-3 minutes.
9. Garnish with chopped coriander leaves before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 95 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Fenugreek leaves are rich in antioxidants and vitamins.
• Chicken is a great source of lean protein, aiding muscle growth and repair.

Tags