Methi, or fenugreek, Chicken, murgh methi or methi chicken curry is a delicious chicken curry with addition of fresh methi leaves. It is an absolute wonderful combination to enjoy during winter.
If you like chicken then you should try this and this murgh methi goes well with any pulao, jeera rice, paratha, poori, roti or even with some bread so let’s checkout the recipe.
Get the recipe for the ginger garlic paste used in the recipe here.
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Fenugreek Curry Chicken
- Total Time: 1 hour 25 minutes
- Yield: 6-8 servings 1x
Description
Make roti and this curry and fenugreek, or methi leaf, chicken for a flavorful winter dinner. Serve hot or warm with pulao, paratha, naan or roti.
Ingredients
- 2 lb (1 kg) Chicken
- 1 tbsp Ginger-Garlic Paste (see link above)
- 1 tbsp Lemon Juice
- 2 tsp Red Chili Powder
- 2 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Salt
For Curry
- 4 cups (960 ml) Fresh Fenugreek Leaves
- 6 Medium Onion
- 3 Large Tomato
- 4 Slit Green Chilies
- 5-6 tbsp Oil or Ghee
- 1 tsp Shah Jeera
- 2 Bayleaf/Tejpatta
- 2 Black Cardamom/Moti Elachi
- 4 Crushed Green Cardamom
- 5 Cloves/Lung
- 1/4 tsp Asafoetida/Hing
- 1/2 tbsp Ginger-Garlic Paste
- 2 tsp Red Chili Powder
- 2 tsp Coriander Powder
- 1/4 tsp Turmeric Powder
- 1 tsp Garam Masala Powder
- 1 cup (240 ml) Beaten Yogurt/Curd
- 2 tbsp Chopped Coriander Leaves
- 2-3 cups (480-720 ml) Water
- To Taste Salt
Instructions
- Marinate washed chicken pieces (used here all boneless pieces) with all the ingredients listed under ‘For Marination’ and marinate for 30 mins or until required. Clean fenugreek leaves and chop it roughly. Peel and chop onion, slit green chili, puree tomato.
- Heat oil in a pan or kadai add hing, bay leaf, cloves, black and green cardamom, shah jeera and allow to splutter. Add onion, green chili, ginger-garlic paste mix well and cook until onion becomes soft and light brown with regular stirring.
- Add tomato puree and cook until oil starts to separte, add red chili powder, turmeric powder, coriander powder, garam masala and mix well, cook for a min in medium flame. Add chicken pieces and mix well.
- Cook for 10-12 mins in medium heat with stirring in intervals until chicken gets 3/4 cooked and oil starts to separate, I didn’t added any water yet.
- Add methi/fenugreek leaves and mix well, cook for 5-8 mins or until methi and chicken gets cooked.
- Add beaten curd and mix well to combine, keep flame to slow while adding curd, add salt keep the flame to medium now cook for 8-10 mins or until oil floats on top. Add coriander leaves mix and off flame.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Main
- Cuisine: North Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
Frequently Asked Questions
Can I substitute dried fenugreek leaves for fresh methi in this recipe?
Yes, you can use dried fenugreek leaves, but reduce the amount to about one tablespoon, as dried leaves are more concentrated in flavor.
What type of chicken works best for the fenugreek curry?
Skinless chicken thighs are recommended for this recipe as they remain tender and juicy during cooking.
How do I prepare the ginger garlic paste used in this curry?
To make the ginger garlic paste, blend equal parts of fresh ginger and garlic with a little water until smooth, or you can use store-bought paste for convenience.
