Murgh Methi

Name: Murgh Methi
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 600 g chicken (bone-in, cut into medium curry pieces); 2 cup fenugreek leaves (fresh, tightly packed, cleaned and roughly chopped); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 0.5 cup yogurt (plain, whisked); 2 tbsp oil; 1 tsp cumin seeds; 1 pcs bay leaf; 2 pcs green chili (slit); 2 tsp ginger-garlic paste; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp garam masala; 0.5 tsp salt; 1 cup water (hot); 2 tbsp cilantro (chopped, for garnish)

RATING

4.6/5(92)

TASTE SCORE

8/10

Tender chicken cooked with fresh fenugreek leaves in a lightly spiced onion-tomato gravy. The methi adds a gentle bitterness that balances the richness beautifully, making this a comforting North Indian curry for everyday meals.

PREP

20m

COOK

35m

SERVES

1 KATORI

371 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Prep the chicken and methi.
1.Wash and drain the chicken pieces well.
2.Pluck and clean the fenugreek leaves, then chop them roughly.
3.Chop the onions and tomatoes, slit the green chilies, and whisk the yogurt until smooth.
TIPDrain the chicken well so it sears instead of steaming in the pan.
saute · ~9 min
Cook the onions and whole spices.
1.Heat oil in a heavy pan over medium heat.
2.Add cumin seeds and bay leaf and let them sizzle for a few seconds.
3.Add chopped onions and cook until light golden, 6 to 8 minutes.
4.Add green chilies and ginger-garlic paste and cook for 1 minute.
TIPKeep the heat medium so the onions brown evenly without burning.
saute · ~8 min
Build the masala base.
1.Add tomatoes and cook until soft and pulpy, 5 to 6 minutes.
2.Add turmeric powder, red chili powder, coriander powder, and salt.
3.Cook the masala for 2 minutes, stirring often.
saute · ~10 min
Add yogurt and chicken.
1.Lower the heat and add the whisked yogurt a little at a time, stirring continuously.
2.Cook for 2 minutes until the masala looks smooth.
3.Add the chicken pieces and mix well to coat them in the masala.
4.Cook on medium heat for 6 to 8 minutes until the chicken loses its raw look.
TIPLow heat helps the yogurt blend in without splitting.
saute · ~4 min
Cook the methi.
Add the chopped fenugreek leaves and cook for 3 to 4 minutes until they wilt and their raw bitterness softens. Stir well so the methi mixes evenly through the chicken.
simmer · ~17 min
Simmer until the chicken is tender.
Pour in the hot water, cover, and cook on low heat for 15 to 18 minutes until the chicken is tender and the gravy thickens. Stir once or twice during cooking.
TIPThe gravy should lightly coat the chicken, not turn watery.
garnish
Finish with garam masala and cilantro.
Sprinkle garam masala over the curry, mix gently, and cook uncovered for 1 minute. Garnish with chopped cilantro.
serve
Serve hot.
Serve Murgh Methi hot with roti, naan, or plain rice.

PRO TIPS

What to keep in mind.

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

1
Drain the chicken thoroughly before it hits the pan so the masala clings instead of turning loose and watery.
2
If your fresh methi tastes very bitter, sprinkle it lightly with salt for 10 minutes, then squeeze and add to the curry.
3
Add the whisked yogurt on low heat and stir constantly to keep the gravy smooth and prevent curdling.
4
Cook the onion-tomato masala until the oil begins to separate slightly; that is the cue the base is ready for chicken.
5
Bone-in chicken gives the gravy better body, but simmer gently so the pieces stay tender and do not tighten up.
6
Let the curry rest for 10 minutes after finishing; the methi mellows and the gravy thickens to a better coating consistency.
7
This curry tastes even better the next day, so it is a good make-ahead dish for lunchboxes or easy dinners.

RECIPE VARIATIONS

Adapt it for your goals.

boneless

Boneless

Use boneless chicken thigh for quicker cooking and easier serving, especially for lunchboxes or weeknight meals.

low oil

Low-oil

Reduce the oil slightly and cook the onions more slowly with a splash of hot water as needed for a lighter but still flavorful curry.

creamy

Creamy

Add a small spoonful of cream at the end if you want a softer, richer finish that tones down methi's bitterness.

paneer

Paneer

Replace chicken with paneer for a vegetarian methi curry; simmer briefly so the paneer stays soft and does not turn rubbery.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein-Rich Main Dish

Chicken and yogurt make this curry a satisfying protein-forward meal that pairs well with rice or roti.

✓

Herb-Forward Curry

Fresh fenugreek leaves add plant compounds and a distinctive savory bitterness that balances the richer gravy.

✓

Moderate Spice, Big Flavor

Cumin, coriander, ginger, garlic, and chilies build depth without needing heavy cream or excess fat.

QUESTIONS?

Frequently asked questions

Yes, but the flavor will be different and more concentrated. Use a much smaller amount of dried fenugreek and crush it between your palms before adding.