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Add Kasoori Methi & Garnish with Slit Green Chillies. Methi Nariyal Murgh Recipe, Chicken with Fenugreek & Coconut Milk Recipe is ready

Methi Nariyal Murgh Recipe, Chicken Curry with Fenugreek & Coconut Milk

Sumit Malhotra
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.
5 from 4 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 200 kcal

Equipment

  •  Two thick bottomed pans

Ingredients
  

  • 1 Kg Chicken
  • 3 Piece Onions; Medium sized Make into a puree
  • 4 Tablespoon Mustard Oil
  • 6 Tablespoon Ginger Garlic Paste Fresh works best. Ginger (4 tbsp) Garlic (2 tbsp)
  • 2 Teaspoons Mustard Seeds
  • 1.5 Teaspoons Red Chilli Powder
  • 1.5 Tablespoon Coriander Powder
  • 1/4 Teaspoon Turmeric Powder
  • 1 Tablespoon Cumin Powder
  • 1.5 Tablespoon 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 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 deeper, richer flavour to coconut curry.
  • Make sure to cook the onions till it is evenly browned.
  • Bhuno the chicken in the gravy before pressure cooking. This allows it to absorb the flavours. 
Keyword Fenugreek & Coconut Chicken Curry, Methi Nariyal Chicken, Methi Nariyal Chicken Curry, Methi Nariyal Murgh