MURGH MATAR METHI/ CHICKEN PEAS AND FENUGREEK LEAVES GRAVY WITH VIDEO

Murgh matar methi or chicken, peas and fenugreek leaves gravy is a delicious and favourful gravy that tastes great when served with chapathi, rice or Naan. It is easy to make and can be cooked in less than half an hour. I have also shared a video of how to make Murgh matar methi here.

Ingredients

500 gms Chicken cleaned and cut into pieces
1/2 cup peas

4 tbsp oil

1 onion chopped

2 tsp garlic paste
2 tsp ginger paste

1 tsp red chilli powder

4 tomatoes de-seeded and pureed
1/4 tsp turmeric powder

4 tsp coriander powder

1 tsp salt (or to taste)

2 tsp dry fenugreek leaves (kasuri methi)

4 tbsp coconut paste

1 tbsp soya sauce
3 to 4 tbsp chopped Coriander leaves

Method

• Wash and clean the chicken pieces and keep ready.
• Heat oil in a pressure cooker, add chopped onions and saute till the onions turn golden.
• Next add in garlic and ginger paste and saute till the raw smell goes.
• Add red chilli powder, turmeric powder, coriander powder and salt, and cook for a few seconds.
• Then add the tomato paste and stir well. Cook till oil starts separating.
• Now add coconut paste and coriander leaves.
• Next add dry fenugreek leaves, peas, chicken pieces and mix well.
• Add 1 cup water and close the lid of the cooker. Pressure cook for 10 minutes or 4 whistles.
• Once done, open the lid and add soya sauce, and bring the gravy to a boil. 
• Cook for a couple of minutes in low flame.
• Switch off the gas, and transfer the gravy to a bowl.
• Serve hot.

Check out the video here

For more chicken recipes, check out the 50+ chicken recipes page.

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