Methi chicken recipe | Fenugreek chicken | Methi murgh curry recipe


Methi chicken curry is a popular and tasty dish from India. Chicken is cooked with fresh methi (fenugreek) leaves, onions, tomatoes, and spices. Methi leaves make this dish aromatic and give a slightly bitter taste to the curry. It is a healthy and easy dish to make. This dish is different from methi malai chicken, which has cream as a major ingredient.


Methi chicken curry served hot in a black bowl on a table by homemakerjob
Methi Chicken by Homemakerjob


Similar main course recipes:


Fenugreek chicken gravy served hot in a black bowl on a table by homemakerjob

Methi chicken recipe

Methi chicken is a popular dish from India. It has a mildly spicy, sour, and a bit of bitter taste. Methi (fenugreek) leaves are considered good for health. This dish is very easy to make.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Indian
Servings 3 people


  • 500 gm chicken
  • 1 tsp red chili powder
  • ¼ tsp turmeric powder
  • 1 tsp salt
  • 1 inch cinnamon
  • 4 green cardamoms
  • 5 cloves
  • ½ tsp cumin seeds
  • 1 cup onions, finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 green chilies
  • 1 tsp kashmiri red chili powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • ½ cup tomatoes finely, chopped
  • ½ cup curd or yogurt
  • 1 tsp garam masala
  • 2 cup methi (fenugreek leaves)
  • 2 tbsp coriander leaves, chopped
  • 1 tsp kasuri methi (optional)


  • Take a 500 gm chicken in a bowl. Add 1 tsp red chili, ¼ tsp turmeric powder, and ½ tsp salt. Mix well and keep aside for 15 min.
  • Heat 4 tbsp oil in a kadai on medium heat. Add 1 inch cinnamon, 4 green cardamom, 5 cloves, ½ tsp cumin seeds, and stir well for 15 seconds.
  • Add 1 cup finely chopped onions and fry for 8 min till they turn soft and light brown in color. Add 1 tbsp ginger-garlic paste, 2 green chilies, and fry for a minute.
  • Add 1 tsp kashmiri red chili powder, 2 tsp coriander powder, and 1 tsp cumin powder and mix well.
  • Next, add ½ cup finely chopped tomatoes and ½ tsp salt. Mix well and cook for 4 min., until the tomatoes become soft and mushy.
  • Add the chicken and mix well. Stir well and cook for 5 min. Then cover with a lid and cook for 10 min.
  • Add ½ cup water and mix well with the chicken. Cover with a lid and cook for 10 min. Now, add ½ cup curd and mix well. Cook for another 10 min.
  • Now, add 2 cups methi (fenugreek) leaves and mix well. Cook for 5 min then add 1 tsp garam masala and give it a good mix.
  • Add 1 tsp kasuri methi and 2 tbsp chopped coriander leaves and mix well. Turn off the heat.
  • Serve hot methi chicken with roti, naan, or rice.


  • You can use boneless chicken but bone in chicken pieces gives a nice taste to the gravy.
  • Adjust the spices level as per your taste.
  • Cut the stems of the methi leaves and only use the leaves. The stems are more bitter compared to the leaves.
  • Whisk the curd and make it smooth before adding. You can use thick yogurt.
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