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Methi Murgh (Fenugreek Chicken)
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Prep Time:
10 minutes
10 minutes
Cook Time:
45 minutes
45 minutes
Total Time:
55 minutes
55 minutes
Delicious pressure cooker chicken recipe with fresh and dried fenugreek leaves for fenugreek lovers.
Ingredients:
- 0.25 cup cooking oil
- 1 (4 to 6 pound) whole chicken, cut into 8 pieces (skin removed and discarded)
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 1 black cardamom pod
- 4 whole cloves
- 1 large onion, sliced thin
- 1 tablespoon ginger-garlic paste
- 4 green chile peppers, halved lengthwise
- 0.5 cup chopped fresh spinach
- 0.5 cup chopped fresh fenugreek leaves
- 1 tablespoon dried fenugreek leaves
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground red pepper
- salt to taste
- 1 cup water
- 0.5 teaspoon garam masala
Instructions:
- In a pressure cooker, heat oil over medium heat and sear chicken pieces until browned on all sides, roughly 5 minutes. Set chicken aside. Add cumin seeds, cinnamon stick, cardamom pod, cloves, onion slices, ginger-garlic paste, and green chile peppers to the cooker. Sauté until onions turn golden, about 5-7 minutes. Mix in spinach, fresh and dried fenugreek leaves, turmeric, red pepper, and salt. Cook until spinach and fenugreek wilt and deepen in color, approximately 5 minutes. Pour water into the cooker and add back the chicken pieces. Bring to a boil for 2-3 minutes.
- Secure the pressure cooker lid and cook until the chicken is tender, around 30 minutes. Release pressure completely, remove the lid, and sprinkle the garam masala over the dish. Cook and stir until the liquid thickens, for about 3 to 5 minutes. Serve hot.