Methi Murgi
Tender chicken cooked with fresh fenugreek leaves, onions, yogurt, and warm spices for a homestyle North Indian curry. The methi adds a gentle bitterness that balances the rich, savory gravy beautifully.
For 4 servings
- prep · ~15 min
Prep the chicken and methi.
1.Wash and drain the chicken pieces well.2.Pluck the methi leaves, rinse them thoroughly, and roughly chop them.3.Slice the onion, chop the tomato, slit the green chili, and whisk the yogurt until smooth.TIPDrain the chicken well so it sears better and does not water down the masala. - saute · ~10 min
Cook the onions and spices.
1.Heat oil in a heavy pan over medium heat.2.Add cumin seeds and let them sizzle for 20 to 30 seconds.3.Add sliced onion and cook until light golden, 6 to 8 minutes.4.Add ginger-garlic paste and green chili, then cook until the raw smell disappears, about 1 minute.TIPKeep the heat medium so the onions brown evenly without burning. - saute · ~6 min
Make the masala base.
1.Add chopped tomato and cook until soft and pulpy, 4 to 5 minutes.2.Add turmeric powder, red chili powder, coriander powder, and salt.3.Mix well and cook for 1 minute until the masala smells fragrant. - saute · ~6 min
Add the chicken and sear it.
Add the chicken pieces to the pan and coat them well in the masala. Cook over medium-high heat for 5 to 6 minutes, stirring often, until the chicken loses its raw pink color and starts to release juices.
- mix · ~2 min
Stir in the yogurt.
Lower the heat and add the whisked yogurt gradually, stirring continuously so it blends smoothly into the masala without splitting.
TIPLow heat and constant stirring help keep the yogurt smooth. - saute · ~4 min
Cook the methi into the curry.
Add the chopped methi leaves and mix well. Cook for 3 to 4 minutes until the leaves wilt and their raw bitterness softens.
- simmer · ~18 min
Simmer until the chicken is tender.
Pour in water, mix well, and bring the curry to a gentle simmer. Cover and cook on low heat for 15 to 18 minutes, stirring once or twice, until the chicken is tender and the gravy thickens.
TIPThe chicken is done when it is tender and pulls easily from the bone. - garnish
Finish with garam masala and coriander leaves.
Sprinkle in the garam masala and chopped coriander leaves. Mix gently and cook uncovered for 1 more minute.
- serve
Serve hot.
Serve Methi Murgi hot with roti, naan, or plain rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Wash methi well and drain it fully; extra water will thin the gravy and mute the masala.
- 2If your methi tastes very bitter, toss it with a little salt for 10 minutes, then squeeze lightly before cooking.
- 3Add the whisked yogurt only on low heat and stir constantly to keep the curry smooth and prevent curdling.
- 4Let the onions turn light golden, not dark brown, so the gravy stays balanced and the methi flavor still comes through.
- 5Bone-in chicken gives the gravy more body, but simmer gently so the yogurt-based masala does not catch at the bottom.
- 6This curry tastes even better after a short rest; give it 10 minutes off the heat before serving so the methi settles into the gravy.
Adapt it for your goals.
Low-oil
Use 1 tablespoon oil and cook the onions a little slower; you'll get a lighter homestyle curry with less richness.
bonelessBoneless
Use boneless chicken thigh pieces for quicker cooking and easier serving while keeping the curry tender and juicy.
extra spicyExtra-spicy
Increase green chili or red chili powder for a sharper heat that stands up well to the slight bitterness of methi.
dry styleDry-style
Reduce the water and cook uncovered at the end for a thicker, clingy masala that pairs especially well with roti.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken makes this curry filling and satisfying, helping turn it into a substantial meal rather than just a side.
Includes Leafy Greens
Fresh methi leaves add plant compounds and the benefits of a green vegetable while bringing distinctive flavor.
Balanced With Yogurt
Yogurt adds tang and creaminess to the gravy without relying on heavy cream, keeping the curry rich yet homestyle.
Frequently asked questions
Fresh methi is best here because it forms the body of the dish. Dried fenugreek can add aroma, but it will not give the same leafy texture or gentle bitterness.
