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    North Indian
    Punjabi
    Methi Murgh
    Intermediate
    For 2 people

    Methi Murgh: Succulent Chicken with Aromatic Curry


    Methi Murgh is a classic Punjabi chicken curry with succulent pieces of chicken simmer in a velvety, aromatic gravy. Warming spices like whole garam masala add depth, while yoghurt and white paste lend a luscious finish. Slow-cooked for deep flavour but simple to prepare, this hearty curry is a favourite in Punjabi households. Pair with buttery naan or jeera rice for a nourishing meal that will fill your kitchen with the most tempting aromas.

    Ingredients

    • Sunrise Kasuri Methi

      2 tsp

    • Chicken

      400 g

    • Refined Oil

      30 ml

    • Whole Garam Masala

      to temper

    • Onion (sliced)

      1 large

    • Ginger-Garlic Paste

      1 tsp

    • Sunrise Red Chilli Powder

      1 tsp

    • Sunrise Coriander Powder

      1 tsp

    • Tomato (finely chopped)

      1 medium

    • Sunrise Turmeric Powder (for marination)

      2 tsp

    • White Paste

      3 tsp

    • Sour Curd

      30 g

    • Ghee

      1 tsp

    • Salt

      to taste

    • Water

      as required

    Sunrise tip: For a richer curry, allow the chicken to marinate in the spiced yoghurt for 2-3 hours. The longer it marinates, the more tender and flavourful the chicken will be.

     

    Steps

    Step 1: Marinate the Chicken

    Time: 15 minutes

    In a bowl, combine the chicken pieces with salt, Sunrise Turmeric powder and rub them well. Keep it aside and let it marinate for 15 minutes.

    yoghurt, 2.5 g kasuri methi, 2 g black pepper powder, and 3 g salt. Mix well, ensuring the chicken is evenly coated. Set aside to marinate for 15 minutes.

     

    Step 2: Prepare the Curry Base

    Time: 10 minutes

    Heat refined oil in a heavy-bottomed pan until smoking point. Add whole garam masala and sauté for 30 seconds until fragrant.

    Add sliced onions, garlic paste, and ginger paste. Fry on medium heat for 2-3 minutes, stirring often, until the onions caramelise to a rich golden brown.

    Stir in finely chopped tomatoes. Continue cooking until the oil begins to separate from the masala paste.

     

    Step 3: Add Spices

    Time: 3 minutes

    To the masala, add Sunrise Red Chilli and Sunrise Coriander powder. Sauté the spices for 2-3 minutes until their raw smell disappears.

     

    Step 4: Cook the Chicken

    Time: 15 minutes

    Slide in the marinated chicken pieces along with any excess marinade. Stir to fully coat the chicken in the spiced onion-tomato masala.

    Cook on medium-high heat for 5-7 minutes, tossing the chicken regularly, until it is partially cooked and has absorbed the flavours.

    Add water as required and cover to allow the chicken to simmer for 10-15 minutes until cooked through.

     

    Step 5: Finish the Dish

    Time: 5 minutes

    Uncover and pour in sour curd, white paste, ghee and Sunrise Kasuri Methi. Mix thoroughly.

    Simmer the curry uncovered for 5 minutes, until the consistency thickens slightly and the flavours meld.

     

    Step 6: Adjust and Garnish

    Time: 5 minutes

    Taste the curry and add more salt if needed.

    If you prefer a thinner consistency, splash in a little water. For a thicker gravy, continue simmering uncovered until it reaches your desired consistency.

    Spoon the Methi Murgh into a serving bowl. Garnish with a swirl of cream and a sprinkling of garam masala.

     

    Goes Best With

    • Side Dish: Cumin rice, butter naan

    • Accompaniment: Kachumber salad, pickle