Methi also called Fenugreek in English is generally a winter vegetable in India. But here in BC, it is more readily available in spring to summer than in winter. I freeze most of it in summer to be used in winters for chapatis and to flavor curries. Fresh and dry methi leaves appear in a variety of Punjabi curries, marinades, vegetable and meat dishes. Just as in this Dahi Methi Murg I am sharing with you today.
‘Dahi Methi Murg’ literally means chicken cooked in a yummy fenugreek and yogurt sauce/curry. It is an easy to put together dish that is gently spiced with black peppercorn, cloves and cardamoms. It is favorite of most Indians and non Indians who love the lively fresh flavor of methi. If you don’t have access to fresh methi leaves at your place you can also use dried and frozen fenugreek which can be found in the mainstream supermarkets. Dry fenugreek is known by the name ‘Kasoori Methi’. Its unique fragrance is much more concentrated and just a tbsp. can enliven the taste of any dish while the fresh leaves are milder and are used as a vegetable. It is a good dietary fiber and is abundant in various minerals and Vitamins. When tasted raw, the leaves have bitterness that is not apparent once it is cooked.
Despite its many uses, it is not a common vegetable in Super market and you have to check Indian, middle eastern or farmers market to get fresh fenugreek. It is sold in small herb bunches and roughly one bunch is for a dollar and a half. Sometimes you get a good deal and two bunches come for a dollar. So that’s the best time to buy few bunches and freeze by coarsely chopping the leaves.
DAHI METHI MURG
Ingredients:
2 bunches methi ( about 2 cups chopped fenugreek leaves or 2-3 tbsp kasoori methi)
3 1/2 lbs. bone in chicken (make slits on the meaty part)
2 cups Greek yogurt
1 tsp red chili powder, divided
2 tsp fresh black peppercorn, coarsely ground
1 1/2 tsp turmeric powder, divided
2 tsp coriander powder, divided
salt to taste
1 1/2 cup onion, ground
2 tbsp ginger and garlic paste
3 black cardamom , shells removed and pounded (optional)
4 green cardamom, shells removed and pounded
4 cloves
1/4 cup olive oil,
Lemon and red pepper flakes (optional)
Method
Strip the methi leaves from stems and rinse them well. Let it dry on a kitchen towel.
Put yogurt in a big bowl, Give it a quick whisk. Mix in 1/2 red chili powder, 1/2 black pepper, 1/2 turmeric, 1/2 coriander powder and salt. Add chicken pieces to this marinade. Mix them well. Set aside until you get other things ready.
Chop methi.
Heat oil in a skillet, throw in cloves and cardamoms seeds. When they start to splutter add ground onion. Fry till it becomes translucent, now add in ginger and garlic paste and continue cooking till the onion masala turns golden brown.
Add in chopped methi, roast for 3-5 until the raw smell is gone (If using kasoori methi fry only for few seconds). Add the remaining turmeric powder, red chili powder, coriander powder and black pepper.
When all the spices release their aroma stir in the chicken with marinade and 1/2 – 3/4 cup water, cover and cook the chicken on medium heat until done. Squeeze in some lemon juice and sprinkle red pepper flakes if desired.
Serve hot with white fluffy basmati rice.
Update 2016
Methi is now available in Canadian supermarkets
Swathi Iyer
Delicious chicken recipes Neetu, My hubby will like this dish.
Angie's Recipes
I have never seen fresh methi before, let alone had them! It looks saucy and delish.
Vijayalakshmi Dharmaraj
Hi first time here, you are having such a lovely space, happy to follow u thru g+… when u get time visit mine…
VIRUNTHU UNNA VAANGA
Guru Uru
Aaah my friend you are like my blogging mum – the similarities between you and ma are actually ridiculously high 😀
She adores methi and puts it in many dishes – I bet this one will be perfect for her to try, thank you 🙂
Cheers
Choc Chip Uru
Ambreen (Simply Sweet 'n Savory)
My mouth is watering just by looking at this, so delicious & flavorful!
anne
Very tempting dish ! I just can imagine the taste with all those varied spices in that scrumptious dish ! There are lots of Indian store here and I think I’ve seen fresh fenugreek before in one of those store .
Shirley Tay
Thks for introducing me to Dahi Methi murg! I’ve never tried freezing vegetables before. Living in a tropical country makes everything seems so easily accessible. I must appreciate my weather here 🙂
Carmen Anderson
I have never tried this before, but your dish looks so rich and creamy! Would love to try it soon!!!Have a great day Balvinder!
Lizzy Do
I never knew you could buy fresh fenugreek…I’ll have to keep my eyes open for it 🙂 Thanks for sharing this lovely dish with us all 🙂
yummychunklet
I’m excited to try this dish! It looks great.
I WIlkerson
This dish looks delicious! I have never cooked with fenugreek but I am really coming to appreciate some of the other relatively new (to me) flavors like cardamom and coriander.
Balvinder Ubi
Inger, they are very beneficial spices. I hope you will try them in your cooking and love their taste.
Torviewtoronto
deliciously done dish looks wonderful
Malti
I haven’t used methi like you have done in chicken and I see that you marinated it and stragiht away add it to the masala. This is soemthing new to me.
Balvinder Ubi
Hey,where were you all these days? When we can cook potatoes and methi then why not Chicken? Try it.
Nami | Just One Cookbook
I only wished that I know how to cook with fenugreek when I was breastfeeding because I was trying to drink fenugreek tea as much as possible. I wish I could intake some delicious food instead of just the tea! I must pass all the wonderful fenugreek recipes to new moms!
Balvinder Ubi
I knew fenugreek tea increase breast milk supply but did not know if people here drink it. If you cook with methi do share some of your recipes with us.
Baker Street
I like the use of yogurt and sour cream! can’t wait to give this delicious recipe a try.
Tiffany
YUM! I want to make this (sans the chicken)! It seems so fragrant and creamy!!!
Kitchen Belleicious
i have never heard of methi before but the flavor of the leaves sounds amazing. what do you liken it to? Marjoram? just curious. great dish
Balvinder Ubi
I haven’t tasted fresh marjoram but I know that it does not taste like dry marjoram. Moreover you have to cook or lightly roast to get rid of its bitter flavor but marjoram you can use as it is to flavor soups and all.
Navaneetham Krishnan
I don’t think we have the leaves here so I have to use the dried ones, which is quite normal for curries. I like the style of how you have prepared the chicken dish with the yogurt, sour cream and spices. These will be perfect for our meal too and looking at the pics, I am hungry now.
Dara Reppucci
This looks fantastic. I love fenugreek. This dish look so spicy and warming, I am craving something like it right now.
Viviane Bauquet Farre
Wow, what a unique ingredient. Thanks for the helpful technique instruction – the dish looks positively wondrous!
Amelia
Hi Balvinder, this dish look so delicious and very appetizing too. Think I can have extra rice, no problem. I love the coriander fragrant smell, it sure taste heavenly.
Have a nice day.
tamilsasikitchen
Wow…Delicious chicken with methi leaves….Love ur recipes…Happy to follow u throug G+….
Liz
You’ve just reminded me to sow some methi seeds. This sounds like a fabulous combination and I can’
t wait to try it.
mylittleitaliankitchen
this looks like a really good dish. I have never tried fenugreek and I am really tempted. Thank you for sharing this wonderful recipe. Take care X
Your Cookery Book
This dahi methi chicken is making me hungry. Love this mouth watering recipe.
Azlin Bloor
Thank you, Balvinder, for this lovely recipe. Made this last week, everybody loved it, and as you say, it was immensely easy.
Balvinder
Thanks so much, Azlin!I really appreciate your kind feedback and sharing the photo of your creation on Google+