Methi Nariyal Murgh Tikka is a delightful Indian dish combining the earthy flavors of fenugreek leaves (methi) with the rich creaminess of coconut (nariyal) and tender chicken (murgh) pieces. Originating from the northern regions of India, this dish is a popular choice in festive cuisines and family gatherings. The chicken is marinated in a blend of aromatic spices and herbs, then grilled to perfection, offering a smoky and flavorful taste. The addition of coconut adds a sweetness that balances the spiciness of the marinade, making it a beloved recipe for those who enjoy a complex flavor profile. This dish is loved for its unique combination of ingredients, offering a savory, spicy, and slightly sweet taste that pairs well with naan or rice.
Methi Nariyal Murgh Tikka
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- Yogurt – 1 Cups
- Fenugreek Leaves – 0.5 Cups
- Coconut – 0.5 Cups
- Ginger – 1 Tbsp
- Garlic – 1 Tbsp
- Cumin Powder – 1 Tsp
- Coriander Powder – 1 Tsp
- Turmeric – 0.5 Tsp
- Salt – 1 Tsp
- Chili Powder – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
30 Grams
Protein
20 Grams
Total Fat
10 Grams
Saturated Fat
100 Mg
Cholesterol
500 Mg
Sodium
3 Grams
Dietary Fiber
10 Mg
Vitamin C
Directions
Step 1
In a bowl, mix yogurt, ginger, garlic, cumin, coriander, turmeric, salt, and chili powder to create a marinade.
Step 2
Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours.
Step 3
Soak fenugreek leaves in water for 10 minutes, then drain and set aside.
Step 4
In a blender, grind coconut into a fine paste with a little water.
Step 5
Preheat a grill or oven to medium-high heat. Skewer the marinated chicken pieces.
Step 6
Grill the chicken for 15-20 minutes, turning occasionally, until cooked through and slightly charred.
Step 7
In a pan, add the coconut paste and fenugreek leaves, then toss in the grilled chicken. Cook for a further 5 minutes.
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