Methi Nariyal Murgh Recipe, Chicken Curry with Fenugreek & Coconut Milk
Methi Nariyal Murgh Curry | Chicken Curry with Dried Fenugreek Leaves & Coconut Recipe is a hearty and healthy dish that is just perfect for a quick main dish. The subtle yet distinct flavour of fenugreek or methi with coconut milk that comes through the curry is refreshing and as delicious as it can get.
Ingredients
- 1 Kg Chicken
- 3 Pieces Onions; Medium sized Make into a puree
- 4 Tablespoons Mustard Oil
- 6 Tablespoons Ginger Garlic Paste Fresh works best. Ginger (4 tbsp Garlic (2 tbsp))
- 2 Teaspoons Mustard Seeds
- 1.5 Teaspoons Red Chilli Powder
- 1.5 Tablespoons Coriander Powder
- 1/4 Teaspoon Turmeric Powder
- 1 Tablespoon Cumin Powder
- 1.5 Tablespoons Kasoori Methi Powder the dry leaves
- 500 ml Coconut Milk
- 0.5 Teaspoon Salt
Instructions
- Heat 4 tablespoons of mustard oil and crackle the mustard seeds. Season the oil with these till it gets aromatic.
- Add and fry onion puree for around 9 minutes or till the onions leave oil.
- Add 2 tablespoons of mustard oil to another pan.
- Add ginger-garlic paste and fry for 5 minutes or till their raw smell goes away.
- Add chicken to the ginger garlic paste, saute for about 5 minutes and then add it to the cooked onion paste.
- Make a paste out of powdered spices (coriander, red chilli, turmeric & cumin powders).
- Add to the chicken and fry for about 5-6 minutes till masalas are fully incorporated with the chicken.
- Add the coconut milk and bring it to a boil. Once it is boiling, reduce the fire to a simmer and cook covered till the chicken is tender.
- Broil kasoori methi on a frying pan for a minute and reduce to a powder.
- Once the chicken is done, add kasoori methi to the curry and mix well.
- Check and correct salt as required.
- Garnish the finished dish with slit green chillies and serve with hot paranthas.
Notes
- Use bone-in chicken for this recipe. It lends a deeper, richer flavour to the coconut chicken curry.
- Make sure to cook the onions till it is evenly browned.
- Bhuno the chicken in the gravy properly. This allows the chicken to absorb the flavours.