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Fresh methi chicken curry served in earthen bowl, parathas on side.
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4.14 from 52 votes

Methi Chicken Recipe (Fenugreek Chicken)

This Methi Chicken curry is flavorful Indian dish of tender chicken cooked with fresh fenugreek leaves, yogurt, tomatoes and a medley of warm spices. The recipe is easy to make, healthy and a perfect comforting weeknight dinner for the whole family to enjoy!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Curries, Main Course
Cuisine: Gluten Free, Indian
Diet: Gluten Free, Nut-free
Servings: 7
Calories: 354kcal
Author: Farrukh Aziz

Ingredients

  • 6 tablespoons Oil
  • 1 teaspoon Cumin Seeds
  • 4 Green Cardamom
  • 4-5 Cloves
  • 1 Black Cardamom
  • 8-10 Black Peppercorns
  • 1 teaspoon Green Chilies crushed or chopped
  • 2 cups Onion finely chopped
  • 2.2 lbs Chicken bone-in cut into medium sized pieces
  • 1 tablespoon Garlic Paste
  • ¾ tablespoon Ginger Paste
  • 1½ cup Tomatoes sliced or chopped
  • 1 cup Yogurt at room temperature and whisked well
  • 2 teaspoons Kashmiri Red Chili Powder
  • 2 teaspoons Coriander Powder
  • ¾ teaspoon Turmeric Powder
  • 1 teaspoon Roasted Cumin Powder
  • Salt to taste
  • ½ -¾ cup Water or as required
  • 2 Cups Fresh Methi Leaves fresh fenugreek leaves - chopped
  • 2 teaspoons Lemon juice
  • ⅓ cup Cream
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Sugar optional

Instructions

  • Heat oil in a pan. When the oil heats up, add cumin seeds, green cardamon, cloves, black cardamom and black peppercorns. Fry for few seconds until the whole spices sizzles the oil.
  • Then, add green chili paste and fry for few seconds.
  • Add chopped onions and sauté on high heat for 3-4 minutes. The onions should be soft and just start to pick up golden color.
  • Now, add chicken, tomatoes, garlic and ginger paste. Sauté well on high heat for 3-4 minutes.
  • Reduce the heat to low and add whisked yogurt. Immediately stir until the yogurt combines well.
  • Then, add red chili powder, coriander powder, turmeric powder, cumin powder, and salt. Cook for 2-3 minutes on medium high heat until spices starts to release the oil.
  • Now, add water and stir. Cover and cook on low heat for 8-10 minutes or until the chicken is just tender (it should not be over cooked).
  • Increase the heat to high, add chopped methi leaves, lemon juice and mix well. Cook for 2-3 minutes until fresh fenugreek leaves just wilts.
  • Finally, add cream, garam masala powder and sugar (optional). Stir and cook for another 1-2 minutes.
  • Dish out this delicious Hyderabad chicken methi and serve hot with naan, parathas or rice.

Notes

    1. Use of fresh fenugreek leaves for this recipe. If fresh ones are not handy, then you can use dried fenugreek or kasuri methi. I do not recommend using frozen methi leaves.
    2. Use only 3 tablespoons of kasuri methi for 2.2 lbs chicken measure.
    3. To make the recipe dry version, do not add any water to the recipe. Allow chicken to cook in its own juices.
    4. You can skip adding cream to the recipe. However, adding cream will only do good giving rich flavor to the dish.
    5. Feel free to add tablespoonful of cashew paste to this recipe. Cream and cashew paste provides extra rich flavor to this dish tasting just like Indian restaurants.
    6. Store the leftovers in a clean airtight container in the fridge for 2-3 days.
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Nutrition

Calories: 354kcal | Carbohydrates: 11g | Protein: 16g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 88mg | Potassium: 394mg | Fiber: 2g | Sugar: 5g | Vitamin A: 738IU | Vitamin C: 11mg | Calcium: 91mg | Iron: 2mg