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Methi Murgh

Methi Murgh

Savory Herb-Infused Chicken Sauté
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Cuisine: Mughlai
Difficulty Level: Simple
Effort Level: Moderate
Texture: Saucy/ Gravy
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Carnivorous, Halal, Kosher Meat, Omnivorous
High Protein, Low Carb
Ayurvedic Dosha: Kapha, Vata
Ingredients Equipment Method

Ingredients
 

Your Fresh Ingredients (Produce)

  • Chicken (Thighs or Breast, cut into 2.5–3” pieces) 1.5 lb.
  • Onion (Medium, approx.0.4 lb.) 1 Piece
  • Tomatoes (Medium, (approx.0.6 lb.) 2 Piece
  • Fresh Ginger Root (approx. 2 inches long) 1 Piece
  • Garlic Cloves (Medium) 2 Piece

From Your Pantry (Basic Ingredients)

  • Cooking Oil (Sunflower, Olive, Safflower, or your choice) 2 Tbsp
  • Salt 1 tsp

Equipment

  • 1 Wok (Sauté Pan can also be used)
  • 1 Lid (for wok/ pan)

Instructions 

Start Cooking

Preparation

  1. Cut chicken into 2.5” to 3” uniform pieces for even cooking.
    1.5 lb. Chicken
  2. Peel and finely dice the onion.
    1 Piece Onion
  3. Peel and finely chop (or grate) the fresh ginger root.
    1 Piece Fresh Ginger Root
  4. Peel and finely mince (or crush) the garlic cloves.
    2 Piece Garlic Cloves
  5. Dice tomatoes
    2 Piece Tomatoes

Cooking: Building the Layers of Flavor

  1. Layer 1: The Oil
    Heat 1 Tablespoon of oil in a wok or sauté pan over medium-high heat.
    The Sizzle Test: Drop a tiny bit of onion in. If it sizzles immediately, the pan is ready.
  2. Layer 2: The Aromatic Foundation
    Add your diced onion, ginger, and garlic. Sauté on medium heat, stirring often. You are looking for the onions to become translucent and for the ginger/garlic to lose their raw edge, smelling sweet, nutty, and inviting.
  3. Layer 3: The Spice Infusion
    Add the entire contents of both the Gold Pack and the Black Pack, plus 1 teaspoon of salt and optional red chili. Roast on medium heat for 2 minutes, stirring gently. This "toasts" the fenugreek and ground spices, releasing their essential oils into the base.
  4. Layer 4: The Sear
    Add the chicken pieces. Turn the heat to medium-high and sear the chicken, stirring often, until the surface is no longer pink.
    Pro-Tip: If the spice mix starts to stick to the pan, add 1 Tablespoon of oil to keep the sear clean and flavorful.
  5. Layer 5: The Simmer
    Add the chopped tomatoes and ½ cup of water. Stir gently to mix the tomatoes into the spice-coated chicken. Cover with a lid and cook on medium-low until the chicken is fork-tender and the sauce has thickened into a rich, aromatic coating (about 8–10 minutes).

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