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Methi Murgh

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  • Author: Prerna Singh
  • Total Time: 45 minutes
  • Yield: 4-6 1x


Methi Murgh, (chicken cooked with fresh fenugreek leaves). Its one of my dad’s recipes which I absolutely love and is so simple to make. As long as you have fenugreek leaves and some chicken you will not have to run to the grocery store, I promise you that.


  • 1 1/2 pounds chicken
  • 1 1/2 cup fresh fenugreek leaves, chopped (1 cup fenugreek leaves for 1 lb of chicken)
  • 1 teaspoon fenugreek seeds (omit if not available)
  • 1 tablespoon ginger (grated)
  • 1 tablespoon garlic (grated) or use 2 tablespoon ginger garlic paste, though fresh tastes better.
  • 23 thai green chili (slit from middle)
  • 1 1/2 tablespoon coriander powder
  • 1/2 teaspoon turmeric
  • 1/2 cup tomato
  • 1 tablespoon ghee (optional)
  • 2 tablespoon cooking oil
  • Salt to taste


  1. Wash the chicken thoroughly. Set aside.
  2. In a mixing bowl, mix together ginger, garlic, turmeric, fenugreek seeds, coriander powder, chili and salt. Add chicken. Rub everything well together. Cover and let it marinate for atleast 2 hours or better overnight.
  3. Heat ghee and oil in a heavy bottom pan with a cover. Add chicken. Saute the chicken and cook it under medium heat until its cooked half way through.
  4. Add fenugreek leaves. Mix well, cover and cook on medium heat until the chicken is cooked. Stir occasionally, scraping the sides if they stick.
  5. Towards the last 5 minutes add tomato. Adjust salt if required and upto 1/2 cup water if the curry is too thick. Cook uncovered, stirring occasionally, on a medium high heat.
  6. Once the tomatoes melt and the chicken is cooked and slightly browned on the sides, its ready to eat.
  7. Serve hot with Naan, Roti or simple pulav
  • Prep Time: 15 mins
  • Cook Time: 30 mins
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