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    Whisk Affair » Recipes » Dal & Curries » Non Veg Curries » Fresh Methi Chicken Curry

    Published: May 27, 2019 | Last Updated On: May 28, 2020 by Neha Mathur

    Fresh Methi Chicken Curry

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    Methi Chicken or chicken curry with fenugreek leaves is a hearty spicy Chicken Curry with a nice flavour of fresh fenugreek leaves coming through in every bite. Here is how to make this Fresh Methi Chicken. #Indian #Chicken #Curry

    Methi Chicken or chicken curry with fenugreek leaves is a hearty spicy Chicken Curry with a nice flavor of fresh fenugreek leaves coming through in every bite. Here is how to make it.

    Methi Chicken served in a bowl.

    Weekends are usually about non-vegetarian preparations in my household. Come Friday and we are already in that weekend mood.

    Late-night family time with a movie-watching session or a few drinks together while we talk about how the week went, or all of us gathering in the kitchen and cooking a meal together is what makes my weekends special.

    This weekend like others was no exception and the Methi Chicken or Methi Murgh resulted.

    Also called Methi Murgh Karahi in Pakistan, it is one curry that is loved by all.

    Kiddo and hubby frying the onions while I prepared the chicken and other ingredients along with a game of Ludo on the side, is how we kick-started the weekend.

    This Fresh Methi and Chicken Curry Recipe is a keeper for long.

    The subtle flavor of fresh Fenugreek leaves that comes in every bite along with a spicy gravy makes this dish very special.

    This Indian chicken curry not only makes up for a satiating meal but sometimes when I feel like making my kiddo eat fenugreek, Methi Chicken saves my day! 

    You could either serve this Chicken Methi with Garlic Naan, Rotis, or Pudina Laccha Parathas whichever is your choice.

    Here is how to make Methi Chicken Masala.

    Pro Tips by Neha

    This recipe requires fresh Methi. Dried fenugreek or Kasuri methi will not give the same taste as fresh methi.

    But in case fresh methi is not available, you can make do with Kasuri methi.

    Use only 2-3 tablespoon of Kasuri Methi in place of fresh methi. Kasuri Methi has a much-concentrated aroma and a little goes a long way.

    Add the chicken before adding any kind of souring agents like curd or tomato. It will help the chicken cook well and become tender and not rubbery.

    Add a little maida in the yogurt (Dahi). It will not let the yogurt separately.

    Add a little cream or fresh malai once the curry is done to make a rich and creamy version.

    You can also add milk in place of water if you want a rich creamy curry.

    If adding milk and cream, add some honey at the end to balance the taste.

    You can make methi chicken dry by reducing the amount of water added in the gravy.

    Or you can add more water and make a soupy curry. I like this curry with thick gravy.

    You can make methi chicken dry to serve as a snack.

    To make a dry version, use boneless chicken cut in small pieces and do not add any extra liquid to the recipe.

    Let the chicken cook in its own juices.

    Variations

    With Chicken Keema

    You can make this dish by replacing curry cut chicken pieces with chicken mince.

    Keep the entire process the same, just replace chicken pieces with 500 g chicken mince to make methi chicken keema.

    With Palak/Spinach

    Add 1 cup chopped palak or spinach along with fresh methi leaves to make Palak Methi Chicken.

    You might also like

    Dhaba Style Chicken Curry

    Chicken Vindaloo

    Chettinad Pepper Chicken

    Kadai Paneer

    How to make it Step By Step

    Heat oil in a pan. Once the oil is hot, add cloves, cardamom, and peppercorns. Fry for a few seconds.

    Whole spices added in hot oil.

    Add onion and fry till translucent.

    Onion added in the pan.

    Add ginger garlic paste and green chilies and fry till onion turns golden brown.

    Add green chilli and ginger garlic paste.

    Now add chicken and fry on high heat for 4-5 minutes.

    Chicken added in the pan.

    Whisk yogurt, maida, coriander powder, turmeric powder, red chilli powder, cumin powder and garam masala powder in a bowl.

    Dry spices added in yogurt.

    Add the yogurt mixture and salt in the pan. Cover and cook the chicken on low heat for 25-30 minutes. 

    Yogurt with spices added in the pan.

    Add little water if required and fenugreek leaves and cook uncovered for another 10 minutes. Add lemon juice and mix well.

    Fresh methi added in cooked chicken.

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Methi Chicken or chicken curry with fenugreek leaves is a hearty spicy Chicken Curry with a nice flavour of fresh fenugreek leaves coming through in every bite. Here is how to make this Fresh Methi Chicken.

    Methi Chicken Recipe

    Methi Chicken or chicken curry with fenugreek leaves is a hearty spicy Chicken Curry with a nice flavour of fresh fenugreek leaves coming through in every bite. Here is how to make it.
    4.49 from 33 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 4 people
    Calories: 534kcal
    Author: Neha Mathur

    Ingredients 

    • 4 tablespoon Mustard Oil
    • 3-4 Clove
    • 2 Black Cardamom
    • 4-5 Black Peppercorn
    • 2 cups Onion (Chopped)
    • 2 teaspoon Ginger Garlic Paste
    • 2 Green Chilli (Chopped)
    • 1 kg Chicken (Curry Cut)
    • 1 cup Curd / Yogurt
    • 2 teaspoon Maida / All Purpose Flour
    • 3 teaspoon Coriander Powder
    • 1 teaspoon Turmeric Powder
    • 2 teaspoon Kashmiri Red Chilli Powder
    • ½ teaspoon Roasted Cumin Powder
    • ½ teaspoon Garam Masala Powder
    • Salt to taste
    • 2 teaspoon Lemon Juice
    • 2 cup Fresh Methi Leaves / Fenugreek Leaves (Chopped)
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    Instructions

    • Heat oil in a pan.
    • Once the oil is hot, add cloves, cardamom and peppercorns.
    • Fry for a few seconds.
    • Add onion and fry till translucent.
    • Add ginger garlic paste and green chilies and fry till onion turns golden brown.
    • Now add chicken and fry on high heat for 4-5 minutes.
    • Whisk yogurt, maida, coriander powder, turmeric powder, red chilli powder, cumin powder and garam masala powder in a bowl.
    • Add the yogurt mixture and salt in the pan.
    • Cover and cook the chicken on low heat for 25-30 minutes.
    • Add little water if required fenugreek leaves and cook uncovered for another 10 minutes.
    • Add lemon juice and mix well.
    • Serve hot with chapati or naan.

    Notes

    This recipe requires fresh Methi. Dried fenugreek or Kasuri methi will not give the same taste as fresh methi. But incase fresh methi is not available, you can make do with kasuri methi.
    Use only 2-3 tablespoon of Kasuri Methi in place of fresh methi. Kasuri Methi has much concentrated aroma and a little goes a long way.
    Add the chicken before adding any kind of souring agent like curd or tomato. It will help the chicken cook well and become tender and not rubbery.
    Add a little maida in the yogurt (Dahi). It will not let the yogurt separate.
    Add a little cream or fresh malai once the curry is done to make rich and creamy version.
    You can also add milk in place of water if you want a rich creamy curry.
    If adding milk and cream, add some honey at the end to balance the taste.

    Nutrition

    Calories: 534kcal | Carbohydrates: 20g | Protein: 32g | Fat: 35g | Saturated Fat: 7g | Cholesterol: 90mg | Sodium: 209mg | Potassium: 524mg | Fiber: 4g | Sugar: 5g | Vitamin A: 595IU | Vitamin C: 14mg | Calcium: 526mg | Iron: 5.1mg
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    Reader Interactions

    Comments

    1. Thalia @ butter and brioche

      May 15, 2015 at 3:28 am

      I love a good hearty, aromatic and flavoursome curry like this. I must make the recipe!

      Reply
    2. Consumption Compulsion

      May 17, 2015 at 7:53 pm

      Wow, that looks absolutely delicious. We typically don’t use Kashmiri red chili powder in our desi cooking. What flavor does it impart?

      Reply
      • msnehamathur

        May 19, 2015 at 5:55 am

        It is very mild but gives lovely color to the dish

        Reply
      • Carol

        September 05, 2020 at 8:53 am

        5 stars
        Absolutely delicious!!

        Reply
        • Neha Mathur

          September 11, 2020 at 4:52 am

          Thanks

          Reply
    3. Hema Athwani

      July 26, 2015 at 10:46 am

      Hey Neha ,I cooked this delicious chicken today-need I praise it ,my family LOVED it!bless you for following your passion !it is reviving mine:):):)

      Reply
    4. Hema Athwani

      July 26, 2015 at 11:07 am

      The mustard oil gave a great aroma ,my kids who entered just went-wow!what ARE u cooking?cant stop smiling since the compliments:)thanks Neha

      Reply
      • msnehamathur

        July 26, 2015 at 4:53 pm

        Thnx a lot for trying 🙂

        Reply
        • Nina

          April 09, 2019 at 4:30 pm

          Thank you! Can curd be substituted with yogurt? Also, what is mairda, can this be substituted with anything else? I’m going to make this dish today.

          Reply
          • Neha Mathur

            April 10, 2019 at 1:17 am

            Hi Nia, Curd can be substituted with plain yogurt. maida is all purpose flour 🙂

            Reply
      • Sherry

        April 27, 2020 at 5:43 pm

        Amazing recipe and tasted delicious! My dad is a very picky eater and so is my brother and they both LOVED it! Thank you for giving me another recipe to add to my dinner roster 🙂

        Reply
        • Neha Mathur

          April 28, 2020 at 1:33 am

          Happy to hear 🙂

          Reply
    5. Swetha

      December 16, 2015 at 12:59 am

      I made this today .. It was awesome. Wish I could post a picture of it.. Loved the tangy flavor.. Thank you Neha for posting this.. Your coriander chicken gravy is next ?

      Reply
      • msnehamathur

        December 17, 2015 at 2:39 am

        Thnx a lot for trying Swetha

        Reply
    6. Tanya

      February 26, 2017 at 6:25 am

      Made this tonight and it was perfect! Thank u!

      Reply
      • msnehamathur

        February 27, 2017 at 2:03 am

        Thnx a lot for trying 🙂

        Reply
    7. Mohammed

      April 27, 2017 at 5:53 pm

      If we don’t have fresh methi leaves can we use kasoori methi?

      Reply
      • msnehamathur

        May 07, 2017 at 4:15 am

        Yes You can.

        Reply
    8. FARIDA BANU

      November 14, 2018 at 9:05 am

      5 stars
      Chicken with methi WOW! Super recipe.

      Reply
    9. Pujitha Murthi

      March 05, 2019 at 1:44 pm

      Coming back to this recipe for the 3rd time . An absolute favourite ????

      Reply
      • Neha Mathur

        March 06, 2019 at 3:01 am

        Thnx a lot 🙂

        Reply
    10. banazer noor

      April 05, 2019 at 9:39 pm

      5 stars
      Easy tasty recipes i like all recipes, my kid like your recipe

      Reply
      • Neha Mathur

        April 08, 2019 at 3:02 am

        Thnx

        Reply
    11. banazer noor

      April 05, 2019 at 9:41 pm

      5 stars
      good recipes i try at home, i am happy with recipes

      Reply
      • Neha Mathur

        April 08, 2019 at 3:03 am

        Thnx

        Reply
    12. Nina Shah

      April 09, 2019 at 1:13 am

      Hi,
      I don’t have any mustard oil, are there any substitutions?

      Reply
      • Neha Mathur

        April 09, 2019 at 3:44 am

        You can use any cooking oil to make this recipe.

        Reply
    13. Anu

      January 16, 2020 at 8:52 pm

      5 stars
      Looks like a wonderful recipe – looking fwd to trying this out. Qs on the method though – have you tried this recipe with marinating the chicken with the curd, instead of adding the curd to partially cooked chicken as you do here? What’s the difference in flavour / texture?
      Typically, pre-marinating chicken in an acidic substance like yoghurt or vinegar leads to a more succulent and soft texture. Keen to hear your thoughts..

      Reply
      • Neha Mathur

        January 21, 2020 at 11:48 am

        If you have time, you can definitely marinate the chicken beforehand.

        Reply
    14. Shwetha Nayak

      May 03, 2020 at 1:06 pm

      I made this today and absolutely divine ????

      Reply
      • Neha Mathur

        May 04, 2020 at 10:21 am

        Awesome!

        Reply
    15. Monisha

      June 07, 2020 at 1:34 pm

      5 stars
      My first attempt with fresh methi. It was a hit! My husband devoured the entire dish. No leftovers at all. I used canola oil and 50/50 lal mirchi and smoked paprika instead of Kashmiri chili as I didn’t have any. As I continue to explore Indian cooking, I am sure this will become a staple in our home. Thanks!

      Reply
      • Neha Mathur

        June 08, 2020 at 1:41 am

        Very happy to hear this Monisha!

        Reply

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