Methi Murgh

May 2020

This is a rich chicken curry, strongly flavored with methi (fenugreek). The recipe comes directly from my mother-in-law.


For the marinade:

Remaining ingredients:


  1. Grind the spices, toast them in the ghee, whisk the resulting paste into the yogurt, and salt to taste. Marinate the chicken for 30m.
  2. Grind the chopped onion, garlic, and half the ginger and chiles. Saute the resulting masala until the raw smell is gone (3–4 minutes).
  3. Add the methi and saute for another 3–4 minutes.
  4. Add the chicken and marinade, stir, and simmer until chicken is just shy of tender (6–8 minutes).
  5. Slit remaining green chiles and julienne remaining ginger. Add chiles, ginger, and cream, then cook until chicken is tender (2–3 minutes).
  6. Adjust seasoning, then garnish with chopped cilantro leaves.