Methi Chicken Recipe (Indian Fenugreek Chicken Curry)
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Methi Chicken, also called Murg Methi, is a classic North Indian style chicken curry made with fenugreek leaves (methi), yogurt, onions, tomatoes, and warming Indian spices. The slightly bitter taste of fenugreek balances beautifully with the rich gravy, creating a dish that is aromatic, comforting, and deeply flavorful.
This homestyle curry is often served with roti, butter naan, or basmati rice. Unlike heavy restaurant-style curries, methi chicken is lighter, rustic, and intensely aromatic, making it perfect for everyday meals. Make it using my easy recipe.
Here are some more chicken curry recipes that you may like: Chicken Rezala, Chicken Rogan Josh, Malai Chicken, Chicken Kali Mirch, and Chicken Vindaloo.
Why You’ll Love This Family Favorite Recipe!
- Authentic North Indian-style taste.
- Can be made using fresh or frozen methi leaves
- Ready in under 45 minutes
Table of Contents
I got fresh methi at the Indian store yesterday and immediately bought a bunch. I had already tried many recipes with methi as the star ingredient, such as aloo methi, paneer methi masala, methi paratha, and baingan methi, so I decided to make something with chicken that Mohit would also enjoy.
I had shared this Methi Chicken recipe on the blog years back, but it needed a makeover, so I made it again.
The flavor profile of methi chicken is unique. It has a slight bitterness from fenugreek leaves, warmth from the spices, tanginess from yogurt, and a rich, savory taste from slow-cooked chicken. The bitterness of methi actually enhances the depth of the curry instead of overpowering it.
Ingredients
- Chicken – I used boneless chicken thighs to make this recipe, but you can use chicken breast as well. If you like bone-in chicken, then that works as well. Use 1 kg of bone-in chicken in place of 500 g of boneless chicken.
- Methi (Fenugreek Leaves) – This curry can be made using fresh or frozen fenugreek leaves. I used fresh leaves. If using frozen leaves, then thaw them to room temperature before using. Also, use half the quantity compared to fresh leaves. The frozen fenugree leaves are already compressed.
- Spice Powders – You will need basic spice powders such as coriander powder, turmeric powder, Kashmiri red chilli powder, black pepper powder, roasted cumin powder, and garam masala powder.
- Oil – This curry tastes the best when made in mustard oil, but you can use any cooking oil instead.
- Whole Spices – You will need cloves (laung), black cardamom (badi elaichi), and black peppercorns (kali mirch).
- Plain Yogurt (Curd, Dahi) – It adds a nice tang to the curry.
- Others – You will also need red onions, ginger-garlic paste, green chilies, salt, and lime juice. Adjust the chilies as per your taste.
How To Make Methi Chicken
Step 1: Heat 4 tablespoon mustard oil in a pan over medium-high heat. Once the oil is hot, add 3-4 cloves, 2 black cardamom pods, and 5-6 peppercorns, and fry for 4-5 seconds.
Step 2: Add 1 and ½ cups of chopped red onions and cook until they turn translucent, stirring frequently.
Step 3: Add 2 teaspoon ginger-garlic paste and 2 teaspoon chopped green chilies, and cook until the onion turns golden brown.
Step 4: Now add 500 g of boneless chicken thighs (cut into 1 and ½ inch pieces) and cook for 4-5 minutes.
Step 5: Add the following ingredients to the pan and mix well.
- ½ cup yogurt
- 3 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 2 teaspoon Kashmiri red chilli powder
- ½ teaspoon black pepper powder
- ½ teaspoon roasted cumin powder
- 1 teaspoon salt
- ½ teaspoon garam masala powder
Step 6: Reduce the heat to low. Cover the pan and cook the chicken for 20-25 minutes, stirring a few times in between.
Step 7: Add 2 cups of chopped fenugreek leaves to the pan and mix well.
Step 8: Cook covered for another 10 minutes.
Step 9: Add some hot water if the curry looks very thick. Check for salt and add more if needed. Add 2 teaspoon of lime juice and mix well.
Step 10: Serve hot.
Variations
Dry Methi Chicken – Cook the curry uncovered until most of the gravy evaporates.
Creamy Methi Chicken – Add 2 tablespoon heavy cream at the end for a richer restaurant-style version.
Methi Chicken FAQs
Yes. Use 2 tablespoons of kasuri methi if fresh fenugreek leaves are unavailable
Yes. You can replace yogurt with cream or coconut milk, but the flavor will change. You can also use dairy-free yogurt to make the curry dairy-free.
Methi chicken tastes even better the next day as the flavors develop. You can store it in an airtight container in the refrigerator for 2-3 days. Reheat in a pan or microwave until hot before serving. Add some hot water if the curry has thickened after refrigeration.
You can also freeze it for upto a month. Thaw, reheat, and serve.
Serving Suggestions
Methi chicken pairs well with many Indian staples such as Butter Naan, Tandoori Roti, Jeera Rice, or Plain Basmati Rice
For a full meal, serve it with cucumber raita, lachha onion salad, and lemon wedges.
Other Chicken Curry Recipes We Recommend
Chicken Curries
Achari Chicken Curry
Chicken Curries
Dhaba Style Chicken Curry
Chicken Curries
Dahi Chicken Recipe (Yogurt Chicken Curry)
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Methi Chicken Recipe (Indian Fenugreek Chicken Curry)
Ingredients
- 4 tablespoons mustard oil
- 3-4 cloves (laung)
- 2 black cardamons (badi elaichi)
- 5-6 black peppercorns (kali mirch)
- 1 and ½ cups chopped red onions
- 2 teaspoons ginger-garlic paste
- 2 teaspoons green chilies
- 500 grams boneless chicken thighs (cut into 1 and ½ inch pieces)
- ½ cup plain yogurt (dahi, curd)
- 3 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon black pepper powder
- ½ teaspoon roasted cumin powder
- ½ teaspoon garam masala
- 1 teaspoon salt
- 2 cups chopped fenugreek leaves
- 2 teaspoons lime juice
Instructions
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add cloves, cardamom, and peppercorns and fry for 4-5 seconds.
- Add onions and cook until they turn translucent, stirring frequently.
- Add ginger-garlic paste and green chilies, and cook until the onion turns golden brown.
- Now add chicken and cook for 4-5 minutes.
- Add yogurt, coriander powder, turmeric powder, red chilli powder, black pepper powder, cumin powder, salt, and garam masala powder to the pan and mix well.
- Reduce the heat to low.
- Cover the pan and cook the chicken for 20-25 minutes, stirring a few times in between.
- Add fenugreek leaves and cook covered for another 10 minutes.
- Add some hot water if the curry looks very thick. Check for salt and add more if needed.
- Add lime juice and mix well. Serve hot.