Methi Chicken Recipe

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.

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