Methi chicken translates to fenugreek chicken, meaning chicken cooked with fresh fenugreek leaves, spices and onions. This delicious and healthy dish goes well with flavored rice, plain basmati rice or with paratha.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: Not specified
  • Yield: 3
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • ½ kg (1.1 lbs) chicken ((bone-in or boneless cut to desired size))
  • 2 tablespoons oil
  • 1 cup (2 medium) onions (fine chopped)
  • 1½ teaspoon ginger garlic paste (or grated in equal quantities)
  • 1 medium tomato ((deseeded & chopped))
  • ½ cup curd ((plain yogurt) (chilled, fresh & not sour))
  • ½ to ¾ teaspoon chilli powder ((adjust to taste))
  • ¾ to 1 teaspoon garam masala
  • ⅓ teaspoon salt ((adjust to taste))
  • ⅛ teaspoon turmeric (powder)
  • 1½ to 2 cups methi leaves ((fresh fenugreek leaves))
  • ¼ teaspoon pepper powder ((optional))
  • 1 green chili ((slit or chopped, for extra heat use 2))
  • ¼ teaspoon fennel seeds powder ((optional) saunf powder)
  • 1 teaspoon kasuri methi ((optional) (dried fenugreek leaves))
  • ½ bay leaf ((tej patta))
  • 2 cloves ((laung))
  • 4 green cardamoms ((elaichi))
  • 1 inch cinnamon ((dalchini))

Method

Preparation

  1. Pluck the methi leaves only and not the stems or stalks. Rinse the leaves well a few times in ample amount of water. Drain them completely and set aside.
  2. Rinse onions, tomatoes and green chili. Chop them finely and set aside.
  3. Deseed tomatoes and fine chop or puree them. Once the methi leaves are drained measure 1½ to 2 cups and chop them roughly.

How to Make Methi Chicken

  1. Heat oil in a pot. Add bay leaf, cinnamon, cloves and cardamoms.
  2. When they begin to sizzle, add chopped onions and green chili. Saute until the onions turn golden.
  3. Add ginger garlic paste & saute until a nice aroma comes out, for about 50 to 60 seconds.
  4. Lower the flame and stir in the chilli powder and turmeric.
  5. Quickly add chicken and stir fry for 3 to 4 mins. Cover and cook the chicken on a medium flame for about 3 to 4 mins or until tender.
  6. Meanwhile whisk the chilled curd with a fork until smooth. Keep it ready.
  7. Then add tomatoes, salt and curd. Cover and simmer the chicken on a low heat until the tomatoes dissolve completely.
  8. Sprinkle garam masala and fennel powder if using. Then add the chopped methi leaves & mix well.
  9. Cover and simmer until the methi leaves wilt completely. It just takes a few minutes for the leaves to get cooked.
  10. Sprinkle kasuri methi and pepper powder. Transfer methi chicken to a serving bowl. Garnish with coriander leaves or cream (optional).

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.