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Home » Mains » Methi Chicken in Instant Pot (Methi Murg)

Methi Chicken in Instant Pot (Methi Murg)

by Shilpa · Leave a Comment

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Easy and delicious methi chicken or methi murg is made using fenugreek leaves. This unique and delectable curry is very healthy and delicious. It can be made using fresh, frozen or dried fenugreek leaves.
methi chicken in instant pot.

Methi chicken step-by-step recipe with video and photos.

Jump to:
  • About this recipe
  • Ingredients
  • Step by step instructions
  • Useful tips
  • How to prep methi leaves
  • FAQs
  • Bonus
  • Recipe card
Methi Chicken in Instant Pot (Methi...

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Methi Chicken in Instant Pot (Methi Murg)

About this recipe

Methi murg or methi chicken is a flavorful chicken curry made with fenugreek leaves. This hearty, classic Indian curry has a burst of flavors from the spices and an earthy taste from the fenugreek leaves. It can be paired well with Basmati rice and also red rice.

Fenugreek leaves are also known to reduce blood sugar levels, lower inflammation, control blood pressure levels, and improve gut health. This healthy recipe is a great way of including them in your diet.

I use frozen fenugreek leaves a lot in my cooking. I have earlier shared the recipes for methi rice and methi dal. Here is my version of methi chicken. Read on for ingredients, step-by-step instructions, and tips on how to prep the fenugreek leaves.

fenugreek leaves chicken curry.

Ingredients

methi chicken ingredients with labels.

Step by step instructions

In a large bowl, combine yogurt, coriander powder, chili powder, garam masala, and salt. Mix well making sure there are no lumps (steps 1,2).

Add the chicken pieces and mix well. Cover and let it marinate for 15-20 minutes (steps 3,4).

marinating in yogurt and spices.

Heat oil and add whole spices (cumin seeds, bay leaf, cinnamon, cardamom, cloves, and pepper). Add onion, ginger, and garlic. Saute until the onions soften (steps 5,6).

Add tomatoes, methi leaves, and salt. Mix well (steps 7,8).

saute onion, tomato, fenugreek leaves.

Add the marinated chicken and saute for 2 minutes (steps 9,10).

Add water and mix well. Pressure cook for 5 minutes. Do a natural release of pressure (steps 11,12).

add marinated chicken and pressure cook.

Useful tips

This dish is great for meal prep. You can marinate the chicken overnight and place it in the fridge, and prep the methi depending on what you use. This way, the dish is ready in no time.

Marinate the chicken for at least 15-20 minutes.

Fresh methi can also be used to make this dish; however, I prefer frozen methi as it is very convenient to use. Cleaning fresh methi is tedious and needs a lot of time.

Tomato is an optional ingredient and can be skipped.

If you want to thicken the sauce, set the IP back to saute mode for 3-4 minutes after pressure cooking. Keep stirring every minute or so.

For a vegetarian version, replace the chicken with fresh paneer and reduce the pressure cooking time to 2 minutes.

How to prep methi leaves

If you are using frozen methi, defrost them completely and squeeze out all the excess water.

If you are using fresh methi, wash and clean the leaves. Remove the thick and thin stems and separate the leaves. Roughly chop the leaves. For every cup of frozen greens, replace it with 2 cups of fresh greens.

If you are using Kasoori methi (dried fenugreek leaves), soak them in water for 15 minutes. Squeeze out all the water after soaking. For every cup of frozen methi, replace it with ¼ cup of Kasoori methi. Also, click here to see how to make methi thelpa in Rotimatic using kasuri methi.

easy methi chicken.

FAQs

How to use Kasoori methi?

Soak ¼ cup Kasuri methi (dried fenugreek leaves) for every cup of frozen methi in water for 30 minutes and use it.

Are fenugreek leaves healthy?

Fenugreek leaves are loaded with numerous health benefits. They are known to reduce blood sugar levels, lower inflammation, control blood pressure levels, and improve gut health. Fenugreek leaves are often given to lactating mothers as it is known to increase milk supply.

easy methi chicken.

Bonus

This dish is:
- ready in less than 30 min,
- very healthy,
- very unique and delicious,
- high in protein.

easy and delicious curry.

Recipe card

methi chicken in instant pot.

Methi Chicken in Instant Pot

Easy and delicious methi chicken or methi murg is made using fenugreek leaves. This unique and delectable curry is very healthy and delicious. It can be made using fresh, frozen or dried fenugreek leaves.
5 from 1 vote
Print Pin Rate
Author: Shilpa
Course: Main Course
Cuisine: Indian
Servings: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

  • 2 lb chicken bone-in, skinless
  • 2 cups fenugreek leaves (see notes)

For the marinade

  • ½ cup yogurt
  • 1 tablespoon coriander powder
  • 1 tablespoon chili powder
  • 1 tablespoon garam masala
  • ½ teaspoon salt

For the curry

  • 3 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1-2 bay leaves
  • 2-3 small pieces cinnamon
  • 1 teaspoon black pepper
  • 2-3 cardamom
  • 2-3 cloves
  • 1 medium onion finely chopped
  • 2 inch ginger finely chopped or 1 tablespoon ginger paste
  • 3-4 cloves garlic finely chopped or 1 tablespoon garlic paste
  • 2 medium tomatoes finely chopped
  • Salt to taste
  • 1 cup water

Instructions

Marinating the chicken and pre

  • In a large bowl, combine yogurt, coriander powder, chili powder, garam masala, and salt. Mix well making sure there are no lumps.
  • Add the chicken pieces and mix well.
  • Cover and let it marinate for 15-20 minutes.
  • Prepare the methi leaves depending on fresh, frozen, or dried (see notes).

Making the curry

  • Set the Instant Pot to saute mode and add oil.
  • Add cumin seeds, bay leaf, cinnamon, cardamom, cloves, and pepper. Saute for a few seconds.
  • Add onion, ginger, and garlic. Saute until the onions soften (3 minutes).
  • Add tomatoes, methi leaves, marinated chicken, and salt.
  • Mix well and saute for 2 minutes.
  • Add ½ cup of water and deglaze the pot well.
  • Secure the IP lid and set it to pressure cook mode for 5 minutes.
  • Do a natural release of pressure.
  • Open the lid once the pin drops and mix well. If you want to thicken the sauce, set the IP back to saute mode for 3-4 minutes. Keep stirring every minute or so.
  • Serve hot with rice or roti.

Video

Notes

See the tips section above for useful tips to make this dish.
PREPARING THE METHI:
If you are using fresh methi, wash and clean the leaves. Remove the thick and thin stems and separate the leaves. Roughly chop the leaves.
If you are using frozen methi, defrost them completely and squeeze out all the excess water.
If you are using Kasoori methi, soak them in water for 15 minutes. Squeeze out all the water after soaking.
Nutrition Facts
Methi Chicken in Instant Pot
Amount per Serving
Calories
263
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
8
g
Cholesterol
 
43
mg
14
%
Sodium
 
283
mg
12
%
Potassium
 
318
mg
9
%
Carbohydrates
 
13
g
4
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
15
g
30
%
Vitamin A
 
644
IU
13
%
Vitamin C
 
10
mg
12
%
Calcium
 
62
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

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