Methi chicken is one of the most flavorful, delicious & simple dish made by simmering chicken in moderately spicy masala along with fenugreek leaves aka methi. This recipe is very simple to make and just takes about 35 to 40 mins. It goes well with plain rice, roti, naan or with paratha.
Methi leaves are one of the most commonly used greens in India. These leaves have a bitter aroma and taste. They are available around the year though they grow in abundance during the winters.
These leaves are said to keep the body warm so they are great during winters and the monsoon.
Methi paratha, methi dal, methi rice, methi paneer, methi pulao, methi thepla and aloo methi are some of the methi recipes I have shared earlier.
This methi chicken is made almost the same way as any other chicken curry. But here curd or yogurt is used along with methi leaves which adds a unique aroma to the dish.
The bitter taste of the methi leaves is balanced by the curd. This recipe will give you a mildly spiced gravy. For more heat you can add more green chilies.
More chicken recipes
Chicken Vindaloo
Hariyali chicken
Chicken korma
Preparation for methi chicken
1. Pluck methi leaves and add them to a large pot filled with water. Do not use the stalks or stems as they are mostly bitter. Rinse the leaves well well a few times and drain to a colander.
How I do: I usually sprinkle some vinegar, rest the methi leaves for 5 mins. Then leave in the water for another 5 to 6 mins. Then rinse off a few times.
2. Once drained measure them and chop a few times only.
3. Chop the onions, chilies and deseeded tomato finely.
How to make methi chicken
4. Heat oil in a pot. Add cinnamon, cardamoms, cloves and bay leaf. Saute just until they begin to sizzle.
5. Next add chopped onions and green chili. Fry evenly until they turn golden.
6. Lower the heat and add ginger garlic paste. Fry until a nice smell comes out.
7. Then add chilli powder and turmeric. Mix it well.
8. Quickly add chicken and fry for 3 to 4 mins on a medium heat.
9. Cook covered on a low flame until the chicken is slightly tender.
10. Chicken cooks in its own moisture and turns tender.
11. When the chicken is tender, add tomatoes,salt and whisked chilled yogurt. Whisk the yogurt well with a fork until smooth
12. Cover and cook on a low heat until the tomatoes dissolve completely. At this stage the chicken is fully cooked.
13. Sprinkle garam masala, fennel seeds and then add methi leaves. Stir and mix well. Cover and cook until the methi leaves wilt off completely.
14. Lastly add kasuri methi and pepper powder (if using). Mix and cover. Turn off the stove.
Transfer methi chicken to a serving bowl with coriander leaves or cream.
Tips to make methi chicken
Chicken: Bone-in chicken tastes best for this recipe. However you can also use boneless chicken.
Methi leaves: I usually use up to 2 cups of methi leaves for half kg chicken. This time I used about 1½ cups since that’s what I had in the fridge. The methi leaves we get here in Singapore are not very bitter so I never had a problem using so much.
But if you think the methi leaves in your place taste very bitter then add lesser. Lesser than 1½ cups may not lend a good flavor to the methi chicken.
Kasuri methi: I have always felt the flavor of methi chicken enhances with the use of kasuri methi. You may also skip it.
Whole Spices: I have used cinnamon, cloves, cardamoms and a bay leaf. You can also skip them. But use at least the cardamoms.
Curd or yogurt: Do not use sour curd as it makes the entire dish too tangy. I used this plain homemade yogurt. Whisk the chilled curd well with a fork before using in the recipe to prevent it from curdling.
Garam masala: I have used homemade garam masala. You can use any good masala you have in your pantry. I also use ¼ teaspoon of fennel seeds powder for aroma & digestion. It is optional.
How to avoid bitter taste?
Do not include the stalks and stems of methi leaves as they leave a bitter taste.
Related Recipes
Methi chicken recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (1 cup = 240ml )
- ½ kg bone-in chicken (1.1 lbs)
- 2 tablespoons oil
- 1 cup onions fine chopped (2 no)
- 1½ teaspoon ginger garlic paste
- 1 tomato (deseeded & chopped)
- ½ cup curd (plain yogurt) (chilled, fresh & not sour)
- ½ to ¾ teaspoon chilli powder (adjust to taste)
- ¾ to 1 teaspoon garam masala
- 1/3 teaspoon salt (adjust to taste)
- 1/8 teaspoon turmeric powder
- 1½ to 2 cups methi leaves (fresh fenugreek leaves)
- ¼ teaspoon pepper powder (optional)
- 1 green chili (for extra heat use 2)
- ¼ teaspoon fennel seeds powder (optional) saunf powder
- 1 teaspoon kasuri methi (optional) (dried fenugreek leaves)
Whole spices (optional)
- ½ bay leaf (tej patta)
- 2 cloves (laung)
- 4 green cardamoms (elaichi)
- 1 inch cinnamon (dalchini)
Instructions
Preparation
- Pluck the methi leaves only and not the stems or stalks.
- Rinse the leaves well a few times in ample amount of water.
- Drain them completely and set aside.
- Rinse onions, tomatoes and green chili.
- Chop them finely and set aside.
- Deseed tomatoes and fine chop them. You can also simply puree the tomatoes.
- Once the methi leaves are drained measure 1½ to 2 cups and chop them roughly.
How to make methi chicken
- Heat oil in a pot.
- Saute bay leaf, cinnamon, cloves and cardamoms in the oil until they begin to sizzle.
- Then add chopped onions and green chili.
- Fry evenly until golden, stirring often.
- Next saute the ginger garlic paste until a nice aroma comes out.
- Lower the flame and add chilli powder and turmeric.
- Fry just for 30 seconds else it may burn.
- Quickly add chicken and stir fry for 3 to 4 mins.
- Cover and cook the chicken on a medium flame for about 3 to 4 mins or until tender.
- Meanwhile whisk the chilled curd with a fork until smooth. Keep it ready.
- Then add tomatoes,salt and curd.
- Cover and simmer the chicken on a low heat until the tomatoes dissolve completely.
- Sprinkle garam masala and fennel powder if using.
- Then add the chopped methi leaves & mix well.
- Cover and simmer until the methi leaves wilt off completely.
- It just takes a few minutes for the leaves to get cooked.
- Sprinkle kasuri methi and pepper powder.
- Transfer methi chicken to a serving bowl.
- Garnish with coriander leaves or cream (optional).
Notes
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Video
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Indira Mohapatra says
I always follow all recipes with full confidence .and I am 100%sure that,my preparation will come out with best of test …thanks Swasthi ,your contribution makes my guest very very happy….my heartiest thanks.
swasthi says
Welcome Indira
So glad to know!
Thank you so much!
🙂
JK says
Super recipe Swathi! Thank you 😊
swasthi says
Welcome JK
🙂
Shanola says
Yesterday tried this recipe. Turned out verry tasty. Thank you for recipe.
swasthi says
Welcome Shanola
Thank you
Sachin Godbole says
Hi, tried Methi chicken today..followed your recipe to the tee, (only addition was some milk with cream in the end.) the dish turned out to be amazing…kids loved it…thanks for such detailed step by step recipes…
I am a total fan of yours 👍👍
swasthi says
Hi Sachin
Thank you so much!
Glad to know!
Rupa says
Hi.. Can you completely replace fresh methi with kasuri methi? If yes, how much kasuri methi to use? Thanks
swasthi says
Hi Rupa
I think the flavor will be too strong if overused. I guess 4 tbsps should be good enough
Preet says
When do you add salt?
swasthi says
Salt goes with the tomatoes and yogurt. I updated it.
AT-ATL says
Is it ok to use frozen chopped methi leaves from the Indian store (Deep brand, for example), instead of fresh?
swasthi says
Yes you can use frozen leaves. Use lesser quantity than mentioned in the recipe
AT-ATL says
Thank you for your quick response. How do you prevent the yoghurt (I use plain, whole milk store bought brand) from curdling when adding it to the mixture in the middle rather than at the end? I don’t have any cornstarch or flour to mix into yoghurt to prevent curdling. Any suggestions? Thank you for your recipe.
swasthi says
I never add starch to the yogurt or curries. Bring the yogurt to room temperature. Just turn down the heat to lowest, whisk the yogurt well with a fork and add it. If you are using a lot of yogurt, then add little by little mixing well after each addition. After adding the yogurt cook on a low heat. These steps will prevent curdling.
Fatima says
I made your methi chicken today. Followed the recipe exactly and added 1 cup of palak. Absolutely delicious and finger licking good.
swasthi says
Hi Fatima,
Glad you liked it. Thanks for sharing your idea about palak.
Medha says
I was doubtful to use methi without frying in ghee. However the last moment trusting your recipe, I followed the recipe exactly.It came out awesome. Thank you for the easiest and most delicious recipes.
swasthi says
Welcome Medha
Glad you liked it. Thanks for the comment.
Surbhi says
Awesome recipe. It came out delicious. I replaced methi with spinach because that’s what I had available. Will be my go to indian style chicken recipe from now on. Thanks for sharing.
swasthi says
Welcome Surbhi
That’s great to hear.
Thanks for leaving a comment.
Janice says
This chicken dish turned out very delicious. Many thanks Dear for your wonderful and easy explanation receipes. Keep up the good work.
swasthi says
Hi Janice,
Wow! Really a super quick try.Thank you so much. So glad your methi chicken turned out delicious.
🙂