Fresh Methi Chicken Curry

4.49 from 33 votes

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.

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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.

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.
4.49 from 33 votes

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.
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 4 people

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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Recipe Rating




33 Comments

  1. 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!

  2. 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..