Chicken curries are good, but you know what’s even better? Chicken cooked with methi (fenugreek). Trust me, you’ll fall in love with this combination.
Today I have got you a delicious and spicy chicken curry packed with the goodness of fresh fenugreek leaves! Try my Keto Dum Methi Murg Recipe, which is a perfect balance of the earthy flavors of methi and the tenderness of chicken.
What makes it stand out is the tender and flavorful chicken curry cooked in aromatic Indian herbs, adding its distinctive taste to the mix. With its gorgeous appearance and delightful taste, it is certain to be a hit at any family gathering.
It’s such a cozy dish that everyone, whether they’re on Keto or not can enjoy. For those on Keto, pair it with my Keto Naan Bread. It’s low in carbs and incredibly delicious. You won’t be disappointed!
| Prep time | 10 minutes |
| Marinade time | 45 minutes |
| Cooking time | 40 minutes |
| Serving | 2 |
Ingredients
Gravy
- 1 cup (0.24 liters) finely chopped methi leaves
- 2 tablespoon Ghee
- 1 teaspoon Salt or as per your taste
- 3 tablespoon Fresh Cream
Marinade
- 250 grams of Boneless Chicken
- 4 tablespoon Hung Curd or Greek Yogurt
- 1 teaspoon Red Chili Powder
- 1 teaspoon Salt
- 1 teaspoon Turmeric Powder
- 1/2 inch Cinnamon Stick
- 3-4 Black Pepper Corns
- 1 tbsp Ghee
- 2 Cloves Green Cardamon and Black Cardamon
- Onion-Garlic Chilly Paste
- 2 tablespoon Ginger Garlic Paste
- 3 green Chilies
- 80 grams Chopped Onions
Instructions
- Begin with marinading chicken with the hung curd and other spices mentioned in the ingredients list for marinade. Keep it for 45 minutes.
- Take a thick-base pan and add ghee to it. Take onion, chilies, ginger, and garlic to grind them into a paste. Add this paste to the ghee and let it cook for around 5 minutes.
- Add chopped fenugreek leaves and mix them well with the cooked paste. Keep stirring to ensure there’s no bitterness of the leaves and the leaves don’t stick to the pan. Let them cook for 5 minutes.
- Now add marinaded chicken into the pan and mix all the ingredients well. Cover the lid for around 12–15 minutes. Make sure to stir the chicken every 5 minutes so that the ingredients don’t stick to the pan.
- Cover it for 15 minutes, however after the first 10 minutes put green chilies in it and cover again for another 5 minutes.
- Add fresh cream and cook for another 10 minutes. To make it dairy-free, add coconut milk or cream. However, some people may not like the overpowering taste of coconut in this recipe. So, keep your preferences in mind while adding any other ingredient of your choice.
- Remove from the flame and serve hot.
Nutrition Facts Per Serving
| Calories | 287.5 |
| Carbohydrates | 7g |
| Fat | 17.5g |
| Fiber | 10g |
For more healthy, keto-friendly chicken recipes, please check out my Saag Chicken and Ginger Lime Spatchcock Chicken.
You can also follow me on Facebook and Instagram to learn more about my Ketogenic lifestyle and get your hands on a variety of Ketogenic recipes. Stay fit and healthy!