Best Methi Chicken Recipe You Must Not Miss Out On

Mildly spiced and delicious, methi chicken is chicken cooked with fenugreek seeds. Delicious and easy to make, check out how to make the best methi chicken recipe at the comfort of your house.

Published On Apr 20, 2024 | Updated On Apr 20, 2024


Fenugreek leaves are quite popular in India, especially when they are in the season. With a unique taste to them, these leaves have a strong aroma and a bittersweet taste, which when paired with a variety of recipes turn out to be delicious. Chicken fenugreek or methi chicken curry is an Indian dish made with fenugreek leaves, onions, spices, and yoghurt, that goes best with basmati rice, paratha, roti or naan. Quick and easy to make, you can also make this dish way before time and store it in the refrigerator for up to two days. Not the quintessential chicken dish with a gravy that is on the heavier, methi chicken curry has a rather light gravy but is equally flavourful as any other Indian recipe. Check out our methi murgh masala to create the best methi chicken recipe that's finger-licking good!

  1. ¼ cup oil
  2. I medium size, finely diced onion
  3. 400-500 grams of chicken with bones
  4. ½ tsp ginger garlic paste
  5. 70 grams yoghurt
  6. 3 green chillies, chopped or ground to a paste
  7. 1 and ½ tsp coriander powder
  8. 1 and ½ tsp cumin powder
  9. ¼ tsp turmeric
  10. Salt to taste
  11. ½ tsp red chilli powder
  12. 70 grams of fresh fenugreek leaves, finely chopped

  1. Heat oil in a pan, and add the diced onions when the oil turns hot. Saute over medium flame till the onions turn golden.
  2. Add the chicken pieces along with ginger garlic paste, and saute over medium flame until the chicken has seared.
  3. Add in the yoghurt, spices and green chillies. Saute everything over medium to high flame, and stir constantly till the mixture thickens and oil begins to rise from the edges.
  4. Add 150 ml of water, stir and let boil while covering the pan on low heat for about 25 minutes.
  5. Uncover the pan, and add in the fenugreek leaves. 
  6. Stir and allow the curry to cook over medium flame. You can keep the gravy as per the consistency that you prefer.

Pro tip: Use whisked homemade curd for an enhanced flavour of the dish.


1. Since fenugreek leaves are generally available during winter, what can be the substitute ingredient in the methi chicken curry?
Fenugreek seeds can be substituted with kasuri methi, or you can use a combination of frozen fenugreek leaves and kasuri methi, if available.

2. How to bring down the bitter taste of methi in the methi murgh curry? 
Cooking the dish a couple of hours prior to serving enhances the flavour of the dish as well as cuts down on the bitterness of the methi.

3. Is this methi chicken curry recipe keto-friendly?
Yes, methi chicken curry is keto-friendly. 

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