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Tender chicken pieces simmered in a fragrant, savory gravy with fresh fenugreek leaves. The slight bitterness of methi is perfectly balanced by the tang of yogurt and spices, creating a uniquely delicious North Indian curry that pairs wonderfully with naan or roti.
For 4 servings
Marinate the Chicken
Prepare the Methi Leaves
Create the Curry Base (Masala)
Tender chicken pieces simmered in a fragrant, savory gravy with fresh fenugreek leaves. The slight bitterness of methi is perfectly balanced by the tang of yogurt and spices, creating a uniquely delicious North Indian curry that pairs wonderfully with naan or roti.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 379.46 calories per serving with 32.93g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Chicken
Finish the Curry
Garnish and Serve
Add one medium potato, peeled and cubed, along with the onions. Sauté until the potatoes are lightly golden before proceeding with the recipe. You may need to add a splash more water.
Increase the number of green chilies to 3-4 or add 1/2 teaspoon of black pepper powder along with the garam masala for an extra kick of heat.
Increase the fresh cream to 1/4 cup and stir in 1 tablespoon of butter at the very end for a glossy, rich finish.
Chicken provides high-quality lean protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Fresh fenugreek (methi) leaves are rich in dietary fiber, which promotes healthy digestion, prevents constipation, and supports a healthy gut microbiome.
Fenugreek is well-known for its potential to help regulate blood sugar levels. The soluble fiber in methi can slow down the absorption of sugar in the stomach.
Methi leaves are a good source of iron, a mineral crucial for forming hemoglobin, which carries oxygen in the blood, thereby helping to prevent anemia and boost energy levels.
A single serving of Methi Chicken Curry (approximately 250g) contains an estimated 350-400 calories. This can vary based on the amount of oil and cream used and the fat content of the chicken.
Yes, it can be a very healthy dish. It's rich in lean protein from chicken, which is vital for muscle health. The fresh methi (fenugreek) leaves are an excellent source of fiber, iron, and vitamins. To make it even healthier, you can reduce the amount of oil and skip the fresh cream.
Bitterness usually comes from the methi leaves. To fix it, you can try stirring in a teaspoon of sugar, a tablespoon of fresh cream or full-fat yogurt, or a squeeze of lemon juice. These ingredients help balance and cut through the bitterness. Also, ensure you properly salted and squeezed the leaves before cooking.
Yes, you can use frozen methi leaves. Thaw them completely and squeeze out as much water as possible before adding them to the curry. You can skip the salting step as they are less bitter than fresh leaves.
Absolutely. Follow the instructions for making the masala base (Step 3) in the pressure cooker pot. Then, add the marinated chicken (Step 4), sauté for a few minutes, add 1/2 cup of water, and pressure cook on high for 2 whistles (about 8-10 minutes). Let the pressure release naturally, then add the methi leaves and other finishing ingredients (Step 5) and simmer for a few minutes.
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