Methi Chicken | Indian Chicken Curry with Fenugreek leaves
Recipe type: Side
Cuisine: Inidan
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Whole chicken– 1, around 800 gms
  • Fresh fenugreek leaves – 2 cups firmly packed
  • Plain yogurt – 1 cup, whisked
  • Ginger – 4 inch
  • Onion – 2, large, chopped
  • Garlic cloves – 20, chopped
  • Green chilies – 3, seeded and chopped
  • Tomatoes – 2, medium, chopped
  • Green cardamom – 6 to 8
  • Black cardamom – 1
  • Cloves – 6 to 8
  • Cinnamon – 1 inch stick
  • Bay leaf – 1
  • Mace – 3 to 4 blades
  • Turmeric powder – ½ tsp
  • Coriander powder – 2 tsp
  • Red chili powder – ½ tsp
  • Dried fenugreek leaves (Kasuri Methi) – 2 tbsp
  • Chopped fresh coriander leaves – ½ cup
  • Oil – 4 tbsp
  • Salt to taste
  1. Cut the whole chicken into medium pieces. Get rid of any excess fat.
  2. Mix together yogurt and 1 teaspoon of salt in a large bowl. Add the chicken pieces and coat well. Marinate for half an hour or more.
  3. Chop half of the ginger and cut the rest into thin strips.
  4. Heat the oil in a skillet; add the green and black cardamoms, cloves, cinnamon, bay leaf and mace. Sauté for a minute.
  5. Tip in the chopped onion and sauté till they are soft. Add the chopped ginger, garlic and green chilies. Cook till the onions turn brown.
  6. Add the chopped tomatoes and sauté till they are melted.
  7. In a small bowl, make a smooth paste of turmeric powder, coriander powder and red chili powder with one-fourth cup of water and add it to the skillet. Cook for a minute or two.
  8. Now add the marinated chicken along with the marinade and fenugreek leaves. Stir to mix everything well.
  9. Cover and cook over medium heat till the chicken is tender. Keep stirring in between to prevent it from sticking. Do not add extra water at this stage since the chicken will also leave a lot of water. Add water only if you see that the chicken is sticking to the bottom of the pan and tends to burn or if you feel the gravy is too dry. Make the consistency as you desire.
  10. Once the chicken is cooked thoroughly, sprinkle the ginger strips, fried fenugreek leaves and chopped coriander leaves over the chicken. Cover and leave it to stand for about five minutes before serving.
  11. Serve the warm methi chicken curry and enjoy with phulkas, butter naan or basmati rice.
Recipe by Flavor Quotient at