Simple Gluten Free Kitchen

Dahi Methi Murg

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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

You might also like:

Poule Nan Sos (Haitian Chicken in sauce)
Shahi Paneer
Mung Daal Tadka with Curry Leaves

Reader Interactions

Comments

  4. 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

    Reply

  6. 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 .

    Reply

  7. 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 🙂

    Reply

  11. 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.

    Reply

  13. 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.

    Reply

  14. 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!

    Reply

    • 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.

      Reply

  18. 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.

    Reply

  21. 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.

    Reply

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