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 delicious. It can be made using fresh, frozen or dried fenugreek leaves.
Servings: 6
Calories: 263kcal
Equipment
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 (use store-bought or homemade 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
This dish is great for meal prep. You can marinate the chicken overnight, place it in the fridge, and prep the methi depending on what you use. This way, the dish is ready in no time.
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.
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.
Nutrition
Calories: 263kcal | Carbohydrates: 13g | Protein: 15g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 283mg | Potassium: 318mg | Fiber: 3g | Sugar: 3g | Vitamin A: 644IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 3mg