Methi Chicken

Name: Methi Chicken
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g chicken (bone-in, curry cut pieces); 200 g fenugreek leaves (fresh, plucked, washed and roughly chopped); 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, pureed); 1 tbsp ginger-garlic paste; 0.25 cup yogurt (whisked until smooth); 2 tbsp oil; 1 tsp ghee; 0.5 tsp cumin seeds; 2 pcs green cardamom; 3 pcs cloves; 5 pcs black peppercorns; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 pinch salt; 0.5 cup water; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(147)

TASTE SCORE

8/10

A rustic North Indian chicken curry where tender pieces of chicken are simmered in a rich, aromatic gravy infused with the unique, slightly bitter fragrance of fresh fenugreek leaves. This hearty dish pairs beautifully with roti or naan for a comforting weeknight dinner.

PREP

20m

COOK

35m

SERVES

1 KATORI

338 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Marinate the chicken.
1.Pat chicken pieces dry with a paper towel.
2.In a mixing bowl, combine chicken with yogurt, 1 pinch turmeric powder, 1 pinch salt, and ginger-garlic paste.
3.Mix well to coat all pieces and set aside for 15 minutes.
fry · ~8 min
Sear the chicken pieces.
1.Heat oil in a heavy-bottomed pan over medium heat.
2.Place marinated chicken pieces in the pan in a single layer.
3.Sear for 3-4 minutes per side until lightly golden. Remove and set aside.
TIPDon't crowd the pan. Sear in batches for even browning.
temper · ~1 min
Make the tempering.
1.In the same pan, add cumin seeds, green cardamom, cloves, and black peppercorns.
2.Sauté for 30 seconds until fragrant.
saute · ~11 min
Caramelize the onions.
1.Add sliced onions to the tempered spices.
2.Cook on medium heat, stirring occasionally, until deep golden brown (10-12 minutes).
3.Add a splash of water if onions start to stick.
saute · ~6 min
Cook the masala base.
1.Add pureed tomatoes to the pan.
2.Stir in red chili powder, coriander powder, and remaining turmeric powder.
3.Cook for 5-6 minutes, stirring frequently, until oil separates from the masala.
TIPScrape the bottom of the pan to release any browned bits — that's where the flavor lives.
saute · ~4 min
Wilt the fenugreek leaves.
1.Add chopped fenugreek leaves to the masala.
2.Sauté for 3-4 minutes. The leaves will wilt down and release their aroma.
simmer · ~20 min
Simmer the chicken in the gravy.
1.Return seared chicken pieces to the pan along with any resting juices.
2.Pour in water and add salt. Stir gently to combine.
3.Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until chicken is cooked through and tender.
4.Stir occasionally to prevent sticking.
TIPChicken is done when internal temperature reaches 165°F or the meat pulls away from the bone.
garnish
Finish and garnish.
1.Sprinkle garam masala over the curry and stir gently.
2.Drizzle ghee on top for a glossy finish.
3.Garnish with fresh coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use fresh fenugreek leaves rather than dried for the authentic bitter undertone and vibrant green color.
2
Marinate the chicken for at least 15 minutes; longer marination (up to 1 hour) deepens the flavor and tenderizes the meat.
3
Caramelize the onions until deep golden brown but not burnt — this builds the sweet, complex base of the gravy.
4
Cook the tomato masala until the oil visibly separates on the surface; this ensures the raw tomato taste is gone.
5
Add the fenugreek leaves only after the masala is cooked and the oil has separated, to prevent them from releasing excess water.
6
Simmer the curry covered on low heat so the chicken stays juicy and the fenugreek flavor melds into the gravy.

RECIPE VARIATIONS

Adapt it for your goals.

mild kid friendly

Mild-kid-friendly

Reduce the red chili powder by half and skip the black peppercorns for a gentler heat that children will love. The yogurt and fenugreek already provide plenty of flavor.

low oil

Low-oil

Reduce oil to 1 tablespoon and ghee to 1/2 teaspoon. Use a non-stick pan and add water splashes while cooking the onions to prevent sticking. The yogurt in the marinade will help keep the chicken moist.

dairy free

Dairy-free

Replace yogurt with a tablespoon of lemon juice or vinegar mixed into the marinade for acidity. Omit ghee entirely or use coconut oil for a dairy-free finish. The gravy will still be rich from the tomato and spices.

boneless thigh version

Boneless-thigh-version

Use 500 g boneless skinless chicken thighs cut into 3-inch chunks. Reduce the final simmer to 10-12 minutes to avoid drying out the meat. This variation cooks faster and is easier to eat.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Fenugreek Benefits

Fenugreek leaves are a good source of dietary fiber and contain compounds that may support digestive health and help manage blood sugar levels.

✓

High-Quality Lean Protein

Chicken provides complete protein essential for muscle repair and maintenance, while the bone-in pieces also add minerals to the broth.

✓

Anti-Inflammatory Spices

Turmeric, ginger, and garlic in this curry have natural anti-inflammatory properties that support overall wellness.

✓

Digestive-Friendly Yogurt

The small amount of yogurt in the marinade adds probiotics and aids in digesting the protein and spices comfortably.

QUESTIONS?

Frequently asked questions

Yes. Use 3-4 tablespoons of dried kasuri methi. Crush them between your palms before adding to the pan. Reduce the cook time after adding to just 1-2 minutes as dried leaves release aroma faster.