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.
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!
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.
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.
Add 1 cup chopped palak or spinach along with fresh methi leaves to make Palak Methi Chicken.
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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.
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 and fenugreek leaves and cook uncovered for another 10 minutes. Add lemon juice and mix well.
Methi Chicken Recipe
- 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)
- 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.