Methi chicken instant pot also known as murgh methi cooked with fresh fenugreek leaves and chicken. This is a great dish to cook when hosting a party or for a quick weekday dinner. Methi chicken is best consumed during fall and winter as leaves produce heat in the body according to Ayurveda. Methi chicken instant pot is my first recipe in the fall/ winter category, Subscribe to the newsletter for more updates.
Ingredients used for methi chicken instant pot
Boneless chicken thigh: This super tender and flavorful protein is a fantastic addition to dishes like gongura chicken, and methi chicken. It’s an excellent source of selenium and other vitamins.
Fresh fenugreek leaves: These leaves are a great source of protein, iron, vitamin C, b2, copper, and magnesium.
Spices: Spices enhance the flavor of the chicken.
How to clean fenugreek leaves
- Pluck the leaves and tender stems from the stem, wrap them in a paper towel, and store them in a container or ziploc.
- Before cooking, add leaves to a bowl and fill it with water. Keep it aside until you prep all your ingredients.
- The soil will accumulate on the bottom, using your hands carefully remove fenugreek leaves from water. Fill fresh water in the bowl again and give it one or more washes before adding to any dish.
How to make methi chicken instant pot
- Turn on SAUTE mode and heat the oil.
- Add chopped onion and green chili. Saute until transparent, add chopped methi leaves, and stir for a minute.
- Add the chicken and saute them for 2-3 minutes. Then add salt, ginger garlic paste, turmeric, coriander powder, red chili powder, cumin powder, garam masala and give it a stir.
- Turn off SAUTE mode and select PRESSURE COOK, 5 min. When the timer is done, do a quick release.
- Serve it with roti or rice.
Methi chicken instant pot
Equipment
Ingredients
- 500 grams Chicken Thigh skinless Cut in 1 inch cubes
- 1 medium Onion 180 grams
- 1 cup tightly packed Fenugreek leaves / Methi leaves, Washed and finely chopped – 40 grams
- 7 Green chili – 4 mild spicy
- 2 tbsp Avocado oil
- 1 tbsp Ginger garlic paste
- 1 tbsp Coriander powder
- 1/2 tsp Cumin powder
- 1 tsp Garam masala
- Salt to taste
Instructions
HOW TO CLEAN FENUGREEK LEAVES
- Pluck the leaves and tender stems from the stem, wrap them in a paper towel, and store them in a container or ziploc.
- Before cooking, add leaves to a bowl and fill it with water. Keep it aside until you prep all your ingredients.
- The soil will accumulate on the bottom, using your hands carefully remove fenugreek leaves from water. Fill fresh water in the bowl again and give it one or more washes before adding to any dish.
HOW TO MAKE METHI CHICKEN INSTANT POT
- Turn on SAUTE mode and heat the oil.
- Add chopped onion and green chili. Saute until transparent, add chopped methi leaves, and stir for a minute.
- Add the chicken and saute them for 2-3 minutes. Then add salt, ginger garlic paste, turmeric, coriander powder, red chili powder, cumin powder, garam masala and give it a stir.
- Turn off SAUTE mode and select PRESSURE COOK, 5 min. When the timer is done, do a quick release.
- Serve it with roti or rice.
