methi chicken

Methi Chicken Recipe

By Swasthi on August 27, 2022, Comments, Jump to Recipe

Methi Chicken is an Indian curried dish of chicken cooked with onions, spices, herbs, tomatoes and yogurt. This mildly flavored delicious dish is healthy, easy to make and goes well with plain Basmati rice, Jeera Rice, Ghee Rice, Paratha, roti & Naan. It also goes well with brown rice, quinoa and soft cooked millets. Methi chicken gets done under 50 minutes. It is also a great make ahead option and keeps good in the refrigerator for 2 days.


Methi Chicken

Methi leaves are known as fenugreek leaves in English. These are very popular for their health benefits and are widely used in Indian cooking. The fresh leaves have a slightly bitter aroma and taste. So they are usually added to lentil dishes, curries, snacks and raita.

Though fresh fenugreek leaves are available all-round the year, they grow in abundance during the winters. Methi leaves are said to keep the body warm so they are great to eat during winters and the monsoon.

Methi chicken is one of the numerous chicken curry variations from India. It is not rich and creamy like Butter Chicken and Chicken Tikka Masala. It has a lighter & thinner gravy but is full of flavors.

This is a comforting dish which takes you back to the memories of enjoying home cooked meals, which are not heavy on spice, oil or cream.

I make my methi chicken almost the same way as any other chicken curry. But use curd/ plain yogurt along with methi leaves to impart a unique aroma to the dish. The bitter taste of the methi leaves is balanced by the curd.

We do not eat very spicy foods at home so this dish is mildly spiced. For more heat, add more green chilies.

More Chicken recipes
Chicken Jalfrezi
Chicken Vindaloo
Hariyali Chicken
Chicken Korma

How to Make Methi Chicken (Stepwise photos)

Preparation

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. Chop the onions, chilies and deseeded tomato finely.

Cook the Chicken

3. Heat oil in a pot. Add cinnamon, cardamoms, cloves and bay leaf. Saute just until they begin to sizzle.

frying spices in oil

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.

adding ginger garlic paste to make methi chicken

7. Then add chilli powder and turmeric. Mix it well.

adding spice powders for methi chicken

8. Quickly add chicken and fry for 3 to 4 mins on a medium heat.

frying chicken

9. Cook covered on a low flame until the chicken is slightly tender.

simmering methi chicken in pot

10. Chicken cooks in its own moisture and turns tender.

chicken cooking in its own moisture

11. When the chicken is tender, add tomatoes,salt and whisked chilled yogurt. Whisk the yogurt well with a fork until smooth

adding tomatoes and curd

12. Cover and cook on a low heat until the tomatoes dissolve completely. At this stage the chicken is fully cooked.

cooked chicken for methi chicken recipe

Make Methi Chicken

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.

adding methi leaves

14. Lastly add kasuri methi and pepper powder (if using). Mix and cover. Turn off the stove.

adding kasuri methi

Transfer methi chicken to a serving bowl with coriander leaves or cream.

methi chicken recipe

Pro Tips

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

Recipe Card

methi chicken recipe

Methi Chicken Recipe

Methi chicken translates to fenugreek chicken, meaning chicken cooked with fresh fenugreek leaves, spices and onions. This delicious and healthy dish goes well with flavored rice, plain basmati rice or with paratha.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time25 minutes
Servings3
AuthorSwasthi

Ingredients (US cup = 240ml )

  • ½ kg bone-in chicken (1.1 lbs)
  • 2 tablespoons oil
  • 1 cup onions fine chopped (2 no)
  • 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
  • teaspoon salt (adjust to taste)
  • 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 or puree them. 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. Add bay leaf, cinnamon, cloves and cardamoms.
  • When they begin to sizzle, add chopped onions and green chili. Saute until the onions turn golden.
  • Add ginger garlic paste & saute until a nice aroma comes out, for about 50 to 60 sandwiches.
  • Lower the flame and stir in the chilli powder and turmeric.
  • 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 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

  • Chopping methi leaves very fine may leave a bitter taste. Just chop them a few times.
  • Do not add curd and tomatoes until your chicken is tender.

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)

Nutrition Facts
Methi Chicken Recipe
Amount Per Serving
Calories 522 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 7g44%
Cholesterol 141mg47%
Sodium 444mg19%
Potassium 542mg15%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 5g6%
Protein 32g64%
Vitamin A 620IU12%
Vitamin C 12mg15%
Calcium 539mg54%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Methi Chicken Recipe

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

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31 Comments
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Hi Swasthi Mam, do i need to marinate the chicken overnight? Or it is not needed?

Thanks for sharing the recipe, i am going to try out v soon as while we love to eat methi, we keep running out of options on how to eat it 🙂

5 stars
I followed the recipe to a tee, and my husband told me it was the best thing I have ever made him! Neither of us have tried methi before, and this was a great introduction.

5 stars
I love your recipes ! This is my go to page to try anything South Indian or new..
Thankyou and keep up the amazing work:)

5 stars
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.

5 stars
AMAZING! I’ve never attempted to make anything like this before because I’m not familiar with the spices. It.is.SO.tasty! I’m sending the recipe to all my friends so they can enjoy it as well. Thank you!

5 stars
Super recipe Swathi! Thank you ?

5 stars
Yesterday tried this recipe. Turned out verry tasty. Thank you for recipe.

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 ??

Hi.. Can you completely replace fresh methi with kasuri methi? If yes, how much kasuri methi to use? Thanks

When do you add salt?

Is it ok to use frozen chopped methi leaves from the Indian store (Deep brand, for example), instead of fresh?

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.

I made your methi chicken today. Followed the recipe exactly and added 1 cup of palak. Absolutely delicious and finger licking good.

5 stars
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.

5 stars
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.

5 stars
This chicken dish turned out very delicious. Many thanks Dear for your wonderful and easy explanation receipes. Keep up the good work.