Methi Chicken Recipe | Methi Murgh | Fenugreek Chicken | Kitchenstagram
Methi Chicken is a comforting home-style curry where tender chicken is cooked with aromatic spices and fresh fenugreek leaves. The mild bitterness of methi blends beautifully with the rich masala, creating a balanced and flavourful dish without overpowering the chicken. This classic preparation is simple, dependable, and perfect for everyday meals, coming together in about 45 minutes.
Fresh methi leaves bring a distinct character to the dish, giving it a vibrant taste and earthy aroma. While dried fenugreek (kasuri methi) can add fragrance, the freshness of green methi makes the curry more lively and wholesome. As the onions, tomatoes and spices cook down, they create a well-rounded masala that coats the chicken perfectly.
Serve this hearty dish with soft rotis or plain steamed rice for a comforting and satisfying meal that feels both rustic and special.
Why you’ll love Methi Chicken?
A refreshing change from regular chicken curries, with the distinctive flavour of fenugreek giving it a slightly bitter yet pleasant taste.
The curry is rich, aromatic and full of comforting spices that create a well-balanced dish.
Simple to cook and ready in about 45 minutes, making it perfect for everyday meals.
Uses common pantry ingredients, so there’s no need for anything complicated.
Ideal for meal prep since the flavour deepen as it rests, making the leftovers even more delicious the next day.
Serving suggestions:
This flavourful Methi Chicken goes wonderfully with simple or aromatic rice dishes like jeera rice, saffron rice, lightly spices pulao or plain steamed rice. It also complements Indian breads such as garlic naan, roti or paratha. For a wholesome spread, serve it alongside vegetable pulao and a refreshing cucumber & tomato salad.
Storage Tips:
Refrigeration: Store any leftover curry to a clean, sealed container and keep it refrigerated. It stays good for up to 2-3 days.
Reheating: Warm it gently in a pan over the stovetop until heated through, adding a little water if the gravy thickens. A microwave can also be used for quick reheating before serving.
Ingredients:
For Chicken Marination:
500 gm Chicken, bone-in
1/2 cup Curd
1 tsp Black Pepper powder
1 tsp Salt
1 tsp Kasuri Methi
1 tbsp Oil
For Methi Chicken:
2 cups Methi Leaves (fenugreek leaves)
1 heaped tbsp Ghee
1 tbsp Oil
1 no. Bay leaf
8-10 nos. Clove
1 inch Cinnamon
2 nos. Green Cardamom
1 no. Onion, finely chopped
2 nos. Onion paste
1 tbsp Ginger, julienned
1 tbsp Garlic, minced
2 tbsp Green Chili, sliced
1 tsp Turmeric powder
2 tsp Coriander powder
1 tsp Kashmiri Chili powder
Salt to taste
Heavy cream, for garnish
Baby Methi leaves, for garnish
Preparation:
- Step 1: In a bowl, combine chicken, curd, black pepper powder, salt, kasuri methi and oil. Keep aside for 60 minutes.
- Step 2: Pluck the methi leaves only and not the stems or stalks. Rinse the leaves well a few times in ample amount of water.
- Step 3: Heat ghee and oil in a wok. Add bay leaf, cloves, cinnamon, green cardamom, allow them to splutter.
- Step 4: Add chopped onion and saute till they are translucent. Then add the onion paste and cook until golden.
- Step 5: Add the ginger julienne, minced garlic and sliced green chili, saute for 4-5 minutes.
- Step 6: Add turmeric and saute for 1-2 minutes. Add Kashmiri chili powder and coriander powder, saute for 4-5 more minutes.
- Step 7: Add the methi leaves and saute for 5-6 minutes.
- Step 8: Then add the marinated chicken and saute for 6-8 minutes. Add water and salt to taste, stir to combine.
- Step 9: Cover and cook the chicken for 15-20 minutes on low heat.
- Step 10: Transfer the Methi Chicken in a serving bowl. Garnish with cream, ginger julienne, sliced green chili and baby methi leaves. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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