Methi Murgh with Coconut Milk pulav

I have never been one to combine methi with meat, even in my wildest dreams. But, I have been trying to incorporate these greens in a lot of different dishes, thanks to their health benefits. I had heard of Methi Murgh, but I didnt know how it would taste, and did not plan on making it until I saw Sailu’s post here. That bowl of curry, would make anyone hungry enough to make it. 🙂 I have used frozen methi leaves as opposed to the fresh ones she has used. I have also replaced the cashews with almonds in the curry. But, even with these subtitutions it was an awesome lipsmacking curry.

I served this with a simple coconut milk pulav, one that you could put together very easily. This whole meal was made in one pan and a rice cooker. And was done in under 30 minutes, how is that for a weeknight dinner? I was very proud of the meal at the end of the day – that it was healthy, tasty and loved by all. Thanks to Sailu!

2 tbsp oil
1 tsp fennel seeds
2 tbsp cashews
2 tbsp raisins
2 bay leaves
1/2 tsp turmeric powder
2 large onions sliced
4 green chillies slit
1 tbsp chopped ginger
1 tbsp chopped garlic
1 can coconut milk
4 cups basmati rice, soaked in water for atleast 20 minutes

Heat oil in a wide pan. Add the fennel seeds. Let it splutter, turn golden and infuse the oil. Add the cashews and raisins, let them get fried up and plump. Remove using a slotted spoon. Add the green chillies, bay leaves and onions. Let cook until the onions are soft and translucent. Add the ginger and garlic and cook for a couple of minutes more. Transfer this mixture to an electric rice cooker along with the soaked basmati rice and coconut milk diluted to 6 cups. Add the turmeric powder and salt. Let cook until the rice is done. If making this on the stove top or a pressure cooker, use the pan you would use to cook the rice or the pressure cooker from get go. Skip the transfer and add the rice/coconut milk directly to the pot/cooker and let cook until rice is done. Just before serving, mix in the raisins and the cashews into the pulav, taking care not to break the grains.


2 lbs bone in chicken thighs/drumsticks skinned and cut into large chunks
1/2 of a package of frozen methi leaves, thawed
2 large onions, sliced
2 green chillies
1 tbsp almonds
1 tbsp ginger garlic paste
1/2 cup tomato puree(I used canned tomato puree)
1/4 cup yogurt
1 tsp red chilly powder
1 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
2 cloves
1 1 inch cinnamon stick
1 cardamom pod
salt to taste
2 tbsp oil

Heat about 1 tsp oil in a pan(in this case, I used the same pan I used while sauteeing onions for the coconut milk pulav). Add the cloves, cinnamon stick and cardamom. Add the sliced onions and saute until soft and golden brown. Remove and let cool. Add this along with the almonds and yogurt to make a smooth paste. Heat the remaining oil in the pan. Add the chicken pieces and let it brown on one side. Flip and let it brown on the other side. Add the ginger garlic paste and let it cook along with the chicken over medium heat. Add the cumin powder, turmeric powder, coriander powder and red chilly powder and coat the chicken pieces with these spices. Let the spices cook off their raw smell. Now add the tomato puree and the onion-yogurt-almond paste. Let this cook for about 5 minutes. Add the thawed methi leaves and some water(rinsed off the blender) and cook for another 5 minutes until the gravy melds and comes together. Serve it with pulav as I did, or with roti or naan.

Verdict: The coconut milk pulav was great with the addition of the cashews and raisins – the richness of the coconut milk accentuated by these little gems. And somehow the sweetness of the pulav – was balanced by the spicy creamy gravy. The browning of the chicken gave it a lot of flavor, the creamy yogurt almond paste beautifully counter balanced the slight bitterness from the methi leaves. A hit combo!

Sending the Methi Murgh to ‘Bookmarked Recipes – Vol 62’
Sending the Coconut Milk Pulav to ‘CWS – Rice’, event series by Priya, ‘Veggie/Fruit of the Month – Coconut’ and also to ‘Healing Foods – Coconut’, series by Siri.

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  1. I am a fan of methi murg..and your is looking absolutely mouthwatering, with coconut milk pulao..a fantastic combo

    thanx so much for sharing this with healing foods

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