Methi Chicken (Chicken with fresh Fenugreek Leaves)

Okay, so today I bunked office- only to be at work by 5am and extend the shift. Well, no grumbling!! Part of life 🙂 So, I thought I might as well, try something new and has been pending for a long long while- Methi Murgh.

Initially hesitant to use fresh fenugreek leaves,(it is extremely bitter in taste) I was browsing for so long, until I got the courage to try this recipe at least once.However, the fresh Methi leaves added a very earthy flavor to this dish. Fenugreek Leaves

To reduce the bitterness of these leaves, separate it from the stems. Do not add the stems, it will make the dish bitter. Wash the leaves well and soak in little salt, sugar and water for about fifteen minutes before use.



Chicken-500 gm, Fresh methi (fenugreek) leaves: a bunch, Fenugreek seeds: 1 tsp, Dry red chili: 4-5, Onion (thinly sliced): 1.5 cup, Garlic paste: 1 tbsp, Ginger paste: 1 tbsp, Tomato: 1 small, Yogurt: 3/4 cup, Cumin powder: 1 tsp, Coriander powder: 1 tsp, Turmeric powder: 1/2 tsp, Red chili powder: 1/2 tsp, Green chilies (chopped): 3-4, Garam masala powder: 1 tsp, Salt and Sugar to taste, Oil to cook


In a heavy bottomed pan, add oil. When hot add the fenugreek seeds and cook till the seeds start to change the color. Add dry red chilies in the oil, cook for few seconds.
Add sliced onions and saute till nicely brown. Add singer-garlic paste, mix well and cook for 2-3 mins. Add chopped tomato. Sprinkle salt and cook till tomatoes are done.Add the powders except garam masala, mix well. Cover and cook for 3-4 min.Beat the yogurt in little water and sugar. Now add this and cook over low heat for about 5 mins. Add chicken, salt and fenugreek leaves. Add chopped green chilies. Cover and cook over low-medium heat till the chicken is done.

Since this dish will have a thick gravy, so do not add water. Sprinkle garam masala powder. Serve hot with rice or roti.


  1. Sadia Mohamed February 11, 2014

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