Delicious methi chicken recipe with step by step pictures. Methi chicken gravy | Murgh methi malai is a decadent and luxurious Mughlai dish prepared with chicken and fresh methi (fenugreek) greens simmered in a rich creamy curry.
Murgh stands for ‘chicken’, methi is ‘fenugreek ‘ and malai is ‘cream’. The earthy, bitter taste of fenugreek greens complements the chicken exceptionally well. The addition of cream further mellows down the bitterness thereby adding to the rich quotient of this dish.
I like to have some variation in chicken dishes so that it doesn’t get mundane and boring. As I’ve mentioned before I love fenugreek and the distinct and bitter flavor it lends to any dish. It does have a unique flavor that cannot be missed.
- HOW TO MAKE METHI CHICKEN CURRY?
- ENJOYED THIS FENUGREEK CHICKEN RECIPE | METHI MALAI CHICKEN? THEN YOU MAY ALSO LIKE THESE CHICKEN CURRIES
- YOU MAY ALSO ENJOY THESE METHI RECIPES
- STEP BY STEP INSTRUCTIONS TO MAKE METHI MALAI CHICKEN | METHI MURGH
- HOW TO MAKE METHI MALAI CHICKEN?
- Methi Chicken Recipe | Methi Malai Chicken | Murgh Methi Malai
HOW TO MAKE METHI CHICKEN CURRY?
To make this decadent methi chicken recipe with fresh methi , you start off by marinating the chicken. The methi chicken marinade consists of yogurt and basic Indian spices like red chilli, turmeric, cumin-coriander, ginger garlic paste, and kasoori methi. Marinating the chicken overnight makes this dish a breeze to put together for lunch the next day.
The marinated chicken is then cooked along with some whole spices, sauteed onions, ginger-garlic, cashew nut paste, and some cream to finish it off. Pretty simple! You can skip the cream for a simple methi chicken.
Again this is not your everyday chicken curry, considering how calorie rich this is, make sure you reserve it for some special occasion or a party 🙂
Methi leaves are in abundance during the winters, and this is the perfect season to enjoy this dish! So next time you plan on making chicken curry, try this easy curry recipe! I’m sure you will enjoy it as much as we do!
- Butter Chicken
- Dahi Chicken
YOU MAY ALSO ENJOY THESE METHI RECIPES
- Egg methi bhurji (scrambled eggs with fenugreek leaves)
- Aloo methi
- Methi matar malai paneer
STEP BY STEP INSTRUCTIONS TO MAKE METHI MALAI CHICKEN | METHI MURGH
1.Wash and pat dry the chicken well. Cut it into 2-inch pieces and transfer to a large bowl. Add yogurt, red chilli, Kashmiri chilli powder, turmeric, cumin- coriander, crushed kasuri methi, garam masala, 1/2 tablespoon ginger garlic paste, along with salt and 1 tablespoon oil. Mix it well and marinate the chicken for at least 30 minutes or even overnight.
2.In a heavy bottom pan, heat oil on medium heat, add the whole garam masala, Sauté until fragrant.
3.Add chopped onions, Sauté on medium until the onions are golden.
4.Add ginger garlic paste and slit green chilies, Sauté until aromatic.
5.Add the methi leaves, cook on medium heat stirring well until the leaves are wilted.
6.Next add marinated chicken along with all the marinade to the masala. Increase the heat to high, toss the chicken with the onions. Cook for about 5 minutes.
7.Reduce the heat, cover the pan, and let it simmer, stirring occasionally until the chicken is almost cooked through. The chicken will release some water, in case you find it is dry and sticking to the pan, add some hot water and mix well.
8.Add the cashew nut paste, mix well, cover and cook another 2-3 minutes on medium heat.
9.The oil will float on top once the chicken is cooked through. Add cream, mix well and simmer for 2 more minutes, check for seasonings, adjust with salt if required. Serve hot with pulav /rice or any other flatbread.
NOTE
- If you can’t find fresh methi leaves, make kasuri methi chicken instead. Rehydrate about 1/2 cup kasuri methi in boiling hot water for 5 minutes, add it after step 8, mix well and cook for 5 minutes.
- If you do not like the bitterness of fresh methi leaves, sprinkle salt on the methi leaves, leave it for 15 minutes. After 15 minutes squeeze the leaves well to get rid of the bitter juices. Rinse and use as directed in the recipe
HOW TO MAKE METHI MALAI CHICKEN?
Methi Chicken Recipe | Methi Malai Chicken | Murgh Methi Malai
Ingredients
Measuring cup used, 1 cup = 250 ml , 1 teaspoon = 5 ml
- 1.45 lbs / 625 grams bone-in chicken
- 1 cup yogurt
- 1 tsp red chilli powder/cayenne pepper
- 1 tsp Kashmiri chilli powder/paprika
- 1/2 tsp cumin powder
- 1 tbsp coriander powder
- 1/4 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tbsp kasuri methi, dry roasted and crushed between palms
- 1 & 1/2 tbsp ginger garlic paste
- 2 cups chopped onion
- Whole garam masalas (1 bay leaf, 1-inch cinnamon, 4-5 green cardamom, 2 black cardamom & 4 cloves)
- 3 cups tightly packed chopped methi (fenugreek leaves)
- 8-10 cashew nuts, soaked in warm water for 10-15 minutes and ground to a paste
- 2-3 green chillies, add more for more heat
- 1/2 cup heavy cream/ malai
- salt to taste
- 4 tbsp ghee
- 1 tbsp oil
Instructions
- Wash and pat dry the chicken well. Cut it into 2-inch pieces and transfer to a large bowl. Add yogurt, red chilli, kashmiri chilli powder, turmeric, cumin- coriander, crushed kasuri methi, garam masala, 1/2 tablespoon ginger garlic paste, along with salt and 1 tablespoon oil. Mix it well and marinate the chicken for at least 30 minutes or even overnight.
- In a heavy bottom pan, heat ghee and oil on medium heat, add the whole garam masala, sauté until fragrant.
- Add chopped onions, Sauté on medium until the onions are golden.
- Add ginger garlic paste and slit green chilies, Sauté until aromatic.
- Add the methi leaves, cook on medium heat stirring well until the leaves are wilted.
- Next add marinated chicken along with all the marinade to the masala. Increase the heat to high, toss the chicken with the onions. Cook for about 5 minutes.
- Reduce the heat, cover the pan, and let it simmer, stirring occasionally until the chicken is almost cooked through. The chicken will release some water, in case you find it is dry and sticking to the pan, add some hot water and mix well.
- Add the cashew nut paste, mix well, cover and cook another 2-3 minutes on medium heat.
- The oil will float on top once the chicken is cooked through. Add cream, mix well and simmer for 2 more minutes, check for seasonings, adjust with salt if required. Serve hot with pulav/rice or any other flatbread.
Notes
- If you can’t find fresh methi leaves, make kasuri methi chicken instead. Rehydrate about 1/2 cup kasuri methi in boiling hot water for 5 minutes, add it after step 8, mix well and cook for 5 minutes.
- If you do not like the bitterness of fresh methi leaves, sprinkle salt on the methi leaves, leave it for 15 minutes. After 15 minutes squeeze the leaves well to get rid of the bitter juices. Rinse and use as directed in the recipe
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Regards,
Freda
Methi Chicken Recipe | Methi Malai Chicken | Murgh Methi Malai
Ingredients
Measuring cup used, 1 cup = 250 ml , 1 teaspoon = 5 ml
- 1.45 lbs / 625 grams bone-in chicken
- 1 cup yogurt
- 1 tsp red chilli powder/cayenne pepper
- 1 tsp Kashmiri chilli powder/paprika
- 1/2 tsp cumin powder
- 1 tbsp coriander powder
- 1/4 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tbsp kasuri methi, dry roasted and crushed between palms
- 1 & 1/2 tbsp ginger garlic paste
- 2 cups chopped onion
- Whole garam masalas (1 bay leaf, 1-inch cinnamon, 4-5 green cardamom, 2 black cardamom & 4 cloves)
- 3 cups tightly packed chopped methi (fenugreek leaves)
- 8-10 cashew nuts, soaked in warm water for 10-15 minutes and ground to a paste
- 2-3 green chillies, add more for more heat
- 1/2 cup heavy cream/ malai
- salt to taste
- 4 tbsp ghee
- 1 tbsp oil
Instructions
- Wash and pat dry the chicken well. Cut it into 2-inch pieces and transfer to a large bowl. Add yogurt, red chilli, kashmiri chilli powder, turmeric, cumin- coriander, crushed kasuri methi, garam masala, 1/2 tablespoon ginger garlic paste, along with salt and 1 tablespoon oil. Mix it well and marinate the chicken for at least 30 minutes or even overnight.
- In a heavy bottom pan, heat ghee and oil on medium heat, add the whole garam masala, sauté until fragrant.
- Add chopped onions, Sauté on medium until the onions are golden.
- Add ginger garlic paste and slit green chilies, Sauté until aromatic.
- Add the methi leaves, cook on medium heat stirring well until the leaves are wilted.
- Next add marinated chicken along with all the marinade to the masala. Increase the heat to high, toss the chicken with the onions. Cook for about 5 minutes.
- Reduce the heat, cover the pan, and let it simmer, stirring occasionally until the chicken is almost cooked through. The chicken will release some water, in case you find it is dry and sticking to the pan, add some hot water and mix well.
- Add the cashew nut paste, mix well, cover and cook another 2-3 minutes on medium heat.
- The oil will float on top once the chicken is cooked through. Add cream, mix well and simmer for 2 more minutes, check for seasonings, adjust with salt if required. Serve hot with pulav/rice or any other flatbread.
Notes
- If you can’t find fresh methi leaves, make kasuri methi chicken instead. Rehydrate about 1/2 cup kasuri methi in boiling hot water for 5 minutes, add it after step 8, mix well and cook for 5 minutes.
- If you do not like the bitterness of fresh methi leaves, sprinkle salt on the methi leaves, leave it for 15 minutes. After 15 minutes squeeze the leaves well to get rid of the bitter juices. Rinse and use as directed in the recipe
This brown lentil curry | coconut curry lentil stew is a quick and delicious, comforting dish, ready under an hour, most of it is hands-off time, thanks to the Instant Pot. Pair this instant pot lentil curry with some Basmati rice or any flatbread and a salad for a wholesome yet tasty meal!
Happy New Year guys! How did you celebrate New Year’s? We just stayed in and had a pizza pajama party.
Did you keep any New Year’s resolution? I didn’t keep any, but healthy and clean eating and a wholesome diet are what I want to continue focussing on this year as well. We are what we eat after all!
I make lentil curry dal every other day in the week, 3-4 times to be specific. Why? Because it is nutritious, quick, plus tasty! Seriously what more do you need for a good meal? Making dal is a regular affair in most Indian homes. A regular Indian thali will comprise of some rice, dal, veggie, roti, salad, yogurt, papad, and pickle and some dessert sometimes. It is such a soulful and satisfying platter and one that I could eat everyday, since the varieties are endless.
Ever since I got my Instant Pot, I’ve been trying and testing so many recipes, and I will share them one by one in the coming weeks. Today, let’s talk about this electric pressure cooker lentil curry. Brown lentils are known as sabut masoor dal in India, so this specific curry is known as sabut masoor ki dal . This dal preparation is more popular in North India.
This recipe is not an authentic version of the North Indian dal curry, as coconut is not used in that version. In fact, not all curry recipes in India use coconut milk or curry powder. There is no spice mix like curry powder in India. But it is a good substitute for individual spices, especially if you do not cook a lot of Indian food, it definitely is a great spice blend to have in your pantry nonetheless.
- COCONUT LENTIL CURRY INGREDIENTS
- SOAKING LENTILS: TO SOAK OR NOT TO SOAK?
- HOW TO MAKE INSTANT POT LENTIL CURRY | HOW TO COOK LENTIL CURRY IN THE INSTANT POT?
- LOOKING FOR MORE EASY LENTIL RECIPES LIKE THIS EASY INSTANT POT LENTIL CURRY RECIPE, THEN YOU MAY LIKE THESE
- STEP BY STEP INSTRUCTIONS TO MAKE INSTANT POT LENTIL CURRY | BROWN LENTIL CURRY | SABUT MASOOR DAL RECIPE
- HOW TO MAKE INSTANT POT LENTIL CURRY | BROWN LENTIL CURRY | SABUT MASOOR DAL RECIPE?
- Instant Pot Lentil Curry Recipe | Vegan Brown Lentil Curry
COCONUT LENTIL CURRY INGREDIENTS
Besides lentils and coconut milk, you will need onions, tomatoes, spices like cumin seeds, ground turmeric, paprika, coriander, and garam masala along with some ginger-garlic paste. That’s about it. You can add some cayenne pepper for a spicy curry.
You can totally skip these spices if you don’t have them at hand, simply use some curry powder to taste instead. Though, I highly recommend not skipping on the garam masala, a little adds a punch of flavor and aroma to this brown lentil curry.
SOAKING LENTILS: TO SOAK OR NOT TO SOAK?
Most recipes will tell you that lentils do not need to be soaked. But I prefer to soak lentils before I cook them.
I can’t vouch for the facts, but it’s a personal preference to soak lentils for at least 10-15 minutes, as I’ve always seen my Mom do it too. Beans definitely need to be soaked overnight, no second thoughts there.
HOW TO MAKEINSTANT POT LENTIL CURRY | HOW TO COOK LENTIL CURRY IN THE INSTANT POT?
To make this instant pot lentil curry, you will start by soaking brown lentils for about 15 minutes.
While the lentils are soaking, you can chop the onions and tomatoes, and also start by preparing the flavor base of the curry.
Sauté cumin seeds, onions, ginger garlic paste, and tomatoes, until you have this thick masala paste. Add in your spices, and mix everything well. Drain the lentils, and dump it in the instant pot. Add water, and let the instant pot do its thing. Finish the curry off with some coconut milk, lemon juice, and freshly chopped cilantro or parsley.
This is a pretty authentic lentil curry, Indian style sans the coconut milk or coconut oil. But I’ve added coconut milk, as I personally love coconut based curries as it lends a wonderful, creamy, and nutty rounded taste. The spiced onion-tomato mixture is the heart of this recipe as is with most North Indian curries. The creaminess of the curry comes from the lentils itself. As the lentils cook, they soften creating a thick, creamy consistency. If you like your lentils to be al dente, reduce the cook time.
Enjoy this as a curry with rice or flatbread or simply as a lentil curry soup , it is good on its own too! So let’s learn how to make this delicious, warming lentil coconut curry recipe .
LOOKING FOR MORE EASY LENTIL RECIPES LIKE THIS EASY INSTANT POT LENTIL CURRY RECIPE, THEN YOU MAY LIKE THESE
- Lentil Sambar recipe (South Indian lentil and vegetable stew)
- Dal Palak (Yellow lentil and spinach curry)
STEP BY STEP INSTRUCTIONS TO MAKE INSTANT POT LENTIL CURRY | BROWN LENTIL CURRY | SABUT MASOOR DAL RECIPE
1.Discard any stones, grit, debris from the lentils, rinse them under running water, soak the lentils with about 2 cups of water for 10-15 minutes. Meanwhile start prepping up with chopping the onions, tomatoes etc.
2.Press the saute button (normal heat setting), once it displays ‘hot’ add the oil. Once the oil is hot, add the cumin seeds, let them crackle.
3.Next, add the chopped onions, sauté until it turns golden brown.
4.Add ginger garlic paste, sauté until fragrant.
5.Add the chopped tomatoes, cook stirring occasionally, until the tomatoes have turned mushy, cooked well, and have reduced down creating a thick mixture.
6.Add all the dry spices along with salt, mix well and cook for another 30 seconds.
7.Add the drained lentils (discard the water it was soaked in), mix it well with the onion-tomato-spice mixture.
8.Add the water or stock, mix well.
9.Press cancel, close the lid of the Instant Pot with the valve on sealing position. Press the manual or pressure cook button and pressure cook on high for 12 minutes. It will take some time for the pressure to build up, about 10 minutes after which the timer will start.
10.Let it depressurize naturally (takes about 15 minutes). Once the float valve (silver pin) drops, open the lid, and give it a quick mix.
11.Select cancel, and press the saute button again. Add the coconut milk and mix well, let the curry simmer for two more minutes. Check for seasoning and adjust with more salt if required. Finish it off with a squeeze of lemon juice, 1/4 teaspoon more of garam masala (optional) and freshly chopped cilantro/parsley. Serve this instant pot lentil curry with rice or any flatbread of your choice.
NOTES
- For a vegan lentil curry without coconut milk- Simply skip the coconut milk and use your choice of plant-based milk. Or add more water instead of the coconut milk to adjust the consistency of the curry. Mash some lentils with the back of a ladle for the creamy consistency.
- This lentil curry is mildly spiced, if you like a spicy lentil curry , add cayenne pepper, you can also add some chopped serrano peppers while sauteing onions.
- If you like your lentils to be al dente: Reduce the cook time to 10 minutes on high pressure, natural pressure release for about 5 minutes followed by a quick release of the remaining pressure. Take about half a cup of the cooked lentils, and puree it along with some coconut milk to add a creamy, thick texture to this curry.
- You may reduce the oil to 1/2 tbsp or just use enough oil spray to coat the bottom of the inner pot. For an oil-free lentil curry recipe, simple use water in lieu of oil. Keep splashing enough water to prevent the spices from sticking to the pot.
- Refrigerate any leftover lentil curry in an airtight container for up to 3 days. You may freeze in resealable ziplock bags for up to 2-3 months.
HOW TO MAKEINSTANT POT LENTIL CURRY | BROWN LENTIL CURRY | SABUT MASOOR DAL RECIPE?
Instant Pot Lentil Curry Recipe | Vegan Brown Lentil Curry
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup brown lentils (sabut masoor dal)
- 1 tsp cumin seeds
- 1 cup finely chopped yellow/white onions
- 3 tomatoes, finely chopped, or 8 oz can tomato sauce
- 1/2 tbsp ginger garlic paste
- 1/2 tsp paprika
- 1/4 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- 2 cups water/vegetable stock
- 1 cup thick coconut milk
- 2 tbsp coconut oil
- Dash of lemon juice
- 2-3 tbsp finely chopped cilantro/parsley
- Salt, to taste
Instructions
- Discard any stones, grit, debris from the lentils, rinse the lentils under running water, soak the lentils with about 2 cups of water for 10-15 minutes. Meanwhile start prepping up with chopping the onions, tomatoes etc.
- Press the saute button (normal heat setting), once it displays ‘hot’ add the oil. Once the oil is hot, add the cumin seeds, let them crackle.
- Next, add the chopped onions, sauté until it turns golden brown.
- Add ginger garlic paste, sauté until fragrant.
- Add the chopped tomatoes, cook stirring occasionally, until the tomatoes have turned mushy, cooked well, and have reduced down creating a thick mixture.
- Add all the dry spices along with salt, mix well and cook for another 30 seconds.
- Add the drained lentils (discard the water it was soaked in), mix it well with the onion-tomato-spice mixture.
- Add the water or stock, mix well.
- Press cancel, close the lid of the Instant Pot with the valve on sealing position. Press the manual or pressure cook button and pressure cook on high for 12 minutes. It will take some time for the pressure to build up, about 10 minutes after which the timer will start.
- Let it depressurize naturally (takes about 15 minutes). Once the float valve (silver pin) drops, open the lid, and give it a quick mix.
- Select cancel, and press the saute button again. Add the coconut milk and mix well, let the curry simmer for two more minutes. Check for seasoning and adjust with more salt if required.
- Finish it off with a squeeze of lemon juice, 1/4 teaspoon more of garam masala (optional) and freshly chopped cilantro/parsley. Serve this instant pot lentil curry with rice or any flatbread of your choice.
Notes
- For a vegan lentil curry without coconut milk - Simply skip the coconut milk and use your choice of plant-based milk. Or add more water instead of the coconut milk to adjust the consistency of the curry. Mash some lentils with the back of a ladle for the creamy consistency.
- This lentil curry is mildly spiced, if you like a spicy lentil curry , add cayenne pepper, you can also add some chopped serrano peppers while sauteing onions.
- If you like your lentils to be al dente: Reduce the cook time to 10 minutes on high pressure, natural pressure release for about 5 minutes followed by a quick release of the remaining pressure. Take about half a cup of the cooked lentils, and puree it along with some coconut milk to add a creamy, thick texture to this curry.
- You may reduce the oil to 1/2 tbsp or just use enough oil spray to coat the bottom of the inner pot. For an oil-free lentil curry recipe, simple use water in lieu of oil. Keep splashing enough water to prevent the spices from sticking to the pot.
- Refrigerate any leftover lentil curry in an airtight container for up to 3 days. You may freeze in resealable ziplock bags for up to 2-3 months.
Did you enjoy this easy vegan lentil curry recipe ? I would love to hear from you if you do try it! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
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Regards,
Freda
