Winter special Methi Murg

The Health aspects of Methi Leaves or seeds

Being a multi-purpose Herb, Methi Leaves are widely used for making medicines and also in food preparations. It adds a unique taste and flavor and the same is good for skin related deficiencies. On the health side, Methi Leaf reduces and balances the cholesterol, Proper digestion.

Also it reduces menstrual cramps commonly found in working women. Leaves are rich in a wide variety of minerals, vitamins, and especially choline that helps in metabolism, while the seeds contain high-fiber structures and proteins, as well as neutral lipids, glycolipids, and phospholipids.


Chicken Medium-sized Dices 500 gms
Fenugreek leaves 1 cup
Hung Curd 80 ms
Tomatoes chopped 2 nos
Onion Paste 2 nos
GG paste 2 tbsp
Green chillies Crushed 3 nos
Cumin seeds 1sp
Chilly Powder 1 tsp
Kashmiri Chilly Powder 1 tbsp
Coriander Powder 1 tsp
Kitchen King Masala Powder 1tsp
Bay Leaf 1 No.
Lemon Juice 1tbsp
Fresh cream 2 tbsp
Oil 3 tbsp
Butter 10 gms
Kasoori Methi Powder A pinch
Cream ½ tsp
Coriander Leaves 1 tsp



  • Wash chicken in running cold water , rinse and keep aside, make onion
    paste and keep separate.
  • Take a nonstick saucepan, pour oil and then butter ,add cumin seeds,
    allow to splutter, add GG paste, and mix well. Add onion paste, allow to
    brown by adding little salt. After the onion has browned , Add tomatoes
    and cook well till well blended.
  • In the meantime take hung curd beaten up nicely , then add Turmeric
    Powder, Kashmiri chilly powder, chilly Powder , Coriander Powder
    Kitchen King Masala Powder and mix well in the curd.
  • Now add the curd mix into the pan mix well till the oil releases to the
  • Now add chicken pieces, Half a cup of Methi Leaf, moist with water,
    cover and cook well by mixing at definite intervals for 10 mts.
  • Now the Methi chicken can be served after checking the seasoning,
    topped with fresh coriander leaves and Kasoori Methi Powder, and a
    dash of Cream
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Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination. From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai. Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef. And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine. He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS. Cheers! See more from SuperChef Nandakumar